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題名 | 火龍果果肉中數種與品質有關酵素之活性與pH、溫度之關係=Studies on the Relationship of pH and Temperatures for Quality Related Enzymes in Pitaya Flesh |
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作者 | 吳明昌; 涂珊菁; 顏昌瑞; Wu, Ming-chang; Tu, Shan-ching; Yuey, Chung-ruey; |
期刊 | 國立屏東科技大學學報 |
出版日期 | 19970900 |
卷期 | 6:3 1997.09[民86.09] |
頁次 | 頁207-215 |
分類號 | 435.39 |
語文 | chi |
關鍵詞 | 火龍果; 溫度; 酸鹼值; 酵素; Hylocereus undatus britt. and rose; Enzymes; Optimum pH; Optimum temperature; |
中文摘要 | 火龍果為具有特殊風味之熱帶水果,果實甜美多汁,是頗具發展潛力之果實。 本文為探討火龍果果實中澱粉酵素、纖維分解酵素、轉化酵素、果膠醋酵素(PME)、聚半 乳糖醒酸酵素(PG)、多酣氧化酵素(PPO)等之特性。首先從各種熟成有關酵素活性與pH、 溫度等之關係,進而可利用各酵素之活性變化,以探討此果實之生理變化。 火龍果肉中澱粉酵素、轉化酵素、纖維分解酵素、聚半乳糖醒酸酵素(PG)、多酣氧化 酵素(PP0)等之最適作用之pH分別為6.0,5.0,5.5,5.0,6.5;最適作用溫度分別為 50~55℃,45~50℃,45~50℃,50℃及35℃,而果膠醋酵素之最適作用溫度為55~60℃,因 夏日之日間溫度較高,而最適作用酸鹼值均在5.0~6.5之間,與果肉中的酸鹼值5.0亦相近 ,所以採收的果實必要加以適當之處理(例如降低溫度、氣調貯藏等等),否則在室溫易發 生品質劣化之情形,嚴重影響果實之商品價值。 |
英文摘要 | Pitaya is a tropical juicy fruit has characteristic taste and color. It is very potential in market commodity. Some enzyines,namely ainylase, invertase, cellulase, pectin-esterase(PME), polygalacturonase(PG) and polyphenoloxidase(PFIO), might be effective on the softening and senescence of the fruit In M study, we surveyed the optimum pH and the temperature of the enzymes as mentioned above. The data might be available for the regulation of the activity of those enzymes and might be helpful to delay the senescence of the pitaya fruit. The pH optimum of amylase, invertase, cellulase, PG and PPO in pitaya flesh are 6.0, 5.0, 5.5, 5.0 and 6.0 - 6.5 and the optimum temperatures are 50 - 55 ℃, 45 - 55 ℃, 45 - 50 ℃, 50 ℃ and 35 ℃ respectively. The optimum temperature of PME is 55 - 60 ℃. Judging from the results, the high temperature in the summer time are enough to accelerate the ripening and secescence of pitaya fruits. After being harvested, during the high temperature season, pitaya fruit must be precooled or taken to a low temperature storage. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。