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題 名 | β-葡萄糖苷酶處理對番石榴果汁品質之影響=Effect of β-Glucosidase Treatment on the Quality of Guava Juice |
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作 者 | 陳建元; 喬長誠; 曾浩洋; | 書刊名 | 中國農業化學會誌 |
卷 期 | 35:6 1997.12[民86.12] |
頁 次 | 頁621-630 |
分類號 | 463.843 |
關鍵詞 | β-葡萄糖苷酶; 果寡糖; 揮發性成份; 番石榴果汁; β-glucosidase; Fructo-oligosaccharides; Volatile compounds; Guava juice; |
語 文 | 中文(Chinese) |
中文摘要 | 由 Aspergillus niger 製備之�� - 葡萄糖���t含有�` -1,4 鍵結之水解活性及 果糖基之轉移活性,也具有果膠�t之活性,因此會部分水解果膠而引起番石榴果汁黏度之下 降,以及水解加糖番石榴果汁中之蔗糖為葡萄糖及果糖及形成高濃度之果寡糖。杏仁來源之 �� - 葡萄糖���t則僅具�� -1,4 鍵結之水解活性,因此對番石榴果汁中果膠及蔗糖等成分 之影響很小。 以 A. niger 來源的�� - 葡萄糖���t處理番石榴果汁時, 可釋出較高的�� -caryophyllene、alloaromadendrene、ethyl hexanoatenh 及 phenylpropyl acetate,而 以杏仁來源的酵素處理時則可釋出較高的 ethyl hexanoate、 (Z)-3-hexenyl acetate、 (Z)-3-hexen-1-o1、 hexanoic acid 及 heptanoic acid 等揮發性成分。 |
英文摘要 | The commercial �� -glucosidase preparation from Aspergillus niger was found to possess the activities of �` -1, 4 linked sugar hydrolysis and fructosyl group transfer. Also, it could partially hydrolyze pectin so that the viscosity of guava juice could be reduced. For sugar enriched guava juice, this enzyme preparation hydrolyzed sucrose to glucose and fructose, or used sucrose to form fructooligosaccharides. On the other hand, the almond �� -glucosidase perparatin only contained the hydrolysis activity for �� -1, 4 linked sugars. Its effect on the content of pection and sucrose of guava juice was insignificant. Among the volatile compounds, �� -caryophyllene, alloaromadendrene, ethyl hexanoate and phenylpropyl acetate increased when the guava juice was treated with A. niger �� -glucosidase while ehyl hexanoate, (Z)-3-hexenyl acetate, (Z)-3-hexen-1-o1, hexanoic acid and heptanoic acid increased when the juice was treated with almond �� -glucosidase. |
本系統中英文摘要資訊取自各篇刊載內容。