Physical properties of root crops treated with novel softening technology capable of retaining the shape, color, and nutritional value of foods.

Hard, difficult-to-eat root crops (carrots and burdock roots) were homogeneously softened by an enzyme permeation method so that they could be mashed easily by the tongue while retaining appearance, flavor, and nutrients. The appearance, color, and nutritional value of these foods were equivalent to those of normally cooked root crops of the same type. The firmness of the softened root crops was at least 100 times as low as normally cooked root crops and lower than some care food products for patients with swallowing disorders.

Characterisation of a novel softened rice product.

We developed a novel softened rice by permeating rice with enzymes that catalyse its decomposition. Herein, we characterised the softened rice (SR) and compared it to normal cooked rice (CR) and rice gruel (RG). SR resembled CR but not RG in appearance.

Cloning and sequencing of the cellobiose 2-epimerase gene from an obligatory anaerobe, Ruminococcus albus.

Cellobiose 2-epimerase (EC 5.1.3.