What You Need to Know
Pectinase (polygalacturonase) hydrolyzes α-1,4-glycosidic bonds in pectin polymers, while pectinesterase removes methyl groups from pectin methoxyl esters, collectively destabilizing the middle lamella between cells.
Enables precise control over vegetable texture, creating novel mouthfeels while preserving raw flavors and nutrients.
Key Parameters
Temperature
40°C
20°C - 50°C
Time
30 minutes
10 minutes - 60 minutes
Equipment
Blender or food processorCheesecloth or fine-mesh strainer
Steps
- 1.
Pectinase-cured heirloom carrots (Noma (Copenhagen)): Creates translucent, jewel-like texture while intensifying terpene flavors
- 2.
Enzyme-treated onion confit (Modernist Cuisine): Achieves spreadable consistency without caramelization flavors
The Science
Primary Reaction
Enzymatic hydrolysis of pectin