Purification and Properties of 2-Halo Acid Dehalogenase from Pseudomonas putida

Previous studies of potato varieties indicated that changes during cooking could be mathematically described and that some chemical components and the cell size may influence the cooking behavior. To find out whether the same principles can be adopted for other root vegetables, the cooking behavior of three other low-starch root vegetables were investigated and the results compared. Slices (6 mm thick and 30 mm diameter) were treated in water at 100°C. Mathematical expressions were assessed, and coefficients were determined to describe the kinetic behavior of the products. The cell size and pectin content of the raw materials determined the cooking characteristics. Texture development could be predicted by shear force measurements.