6 replies to this topic

[demo5]

Does anyone know of an enzyme akin to transglutimase that can bind fruit, such as pineapple?

Thanks

[Twyst]

Can you give us a little info on the application? I dont know of anything that works exactly like activa for fruit, but there may be a workaround for your needs

[Tri2Cook]

The Ideas in Food folks did this a while back.

[KennethT]

There was a topic like this in the Cooking Issues forums... I wound up making a fruit glue out ofLMA pectin and mango purée. But you can use any fruit and add calcium as needed.

[demo5]

I was thinking about ravioli using pineapple as the dough.

[Mjx]

Does the fruit you use have to be pineapple? Pineapple contains enzymes of its own that break down proteins, which might interfere with the effectiveness of your 'glue' (at least if it's protein-based, e.g. an enzyme like transglutaminase), although it might be fine with a polysaccharide hydrocolloid, like the ones discussed in the link Tri2Cook mentions upthread.

[KennethT]

That's similar to what I did in the cooking issues forum post. I made a ravioli where mango was the dough, and a gazpacho was the center. The LMA pectin puree in high concentration (8% IIRC) worked great as a glue. If your fruit doesn't have much calcium, you'll need to add some in the form of cal. gluconate, or one of the other calcium sources.