Does soaking fries in vinegar before blanching work better than blanching in vinegar water? Does soaking fries in vinegar before blanching work better than blanching in vinegar water?

Acidity de-activates pectinase, so it should toughen up the outside, while leaving the inside intact to gelitinise later. I have info and done some experiments with parboiling in vinegar water, and this works, but theoretically a cold vinegar soak should work better, because it leaves the inside alone. Does anyone have data or refs or thoughts?
I have not come across this pectinase idea before.

Acidity only inhibits the enzyme activity. Would it not be better to denature the pectinase with heat (and acidity as insurance)? So, a short dip in a very hot acidic bath is better. I do not have the temperature for pectinase off the top of my head, but I imagine that it would be 70C or higher, very briefly. But bear in mind that acid will also inhibit maillard and caramelisation.