市售果胶酶制剂对葡萄汁中酚类化合物的化学组成和稳定性的影响

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Maria da Conceição Prudêncio Dutra, Ana Júlia de Brito Araújo Carvalho, Newton Carlos Santos, Sérgio Tonetto de Freitas, Ederlan de Souza Ferreira, Aline Telles Biasoto Marques, Marcos dos Santos Lima
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引用次数: 0

摘要

果汁加工中的酶制剂有不同的配方,但它们对果汁稳定性的酶活性必须进行研究。本研究评估了五种商业产量和颜色提取制剂,其中包括葡萄汁的化学成分、颜色和植物化学成分。对酶的活性进行了评估,并对果汁的稳定性进行了360天的研究。颜色提取酶Everzym Thermo和Endozym Rouge(半纤维素酶)提高了黄酮类化合物的含量,特别是马柳苷-3-葡萄糖苷的含量。内酶Pectofruit PR制剂(果胶裂解酶)因其产率和酒石酸等有机酸的提取而脱颖而出。当使用半衰期参数评估果汁的稳定性时,很明显,所有果汁都表现出相似的进化行为,在前100天内,与颜色相关的成分降解速度更快。尽管Everzym Thermo制剂显示出更大的颜色提取,但它对这些参数和花青素的降解率高于其他制剂。贮藏期结束时,两种制剂在颜色和花青素方面的差异很小,几乎与对照相当。这表明,在没有酶的果汁中,多糖的不降解可能与对颜色和花青素的保护作用有关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Impact of Commercial Preparations of Pectinases on the Chemical Composition and Stability of Phenolic Compounds in Grape Juices

Impact of Commercial Preparations of Pectinases on the Chemical Composition and Stability of Phenolic Compounds in Grape Juices

Enzymatic preparations in juice processing come in different formulations, but their enzymatic activities on the stability of this beverage must be studied. This study evaluated five commercial yield and color extraction preparations concerning the chemical composition of grape juice, color, and phytochemicals quantified in HPLC. The activity of the enzymes was evaluated, and a study of the stability of the juices over 360 days was carried out. The color extraction enzymes Everzym Thermo and Endozym Rouge (hemicellulases) increased the content of flavonoids, especially malvidin-3-glucoside. The Endozym Pectofruit PR preparation (pectin lyase) stood out for its yield and extraction of organic acids such as tartaric. When assessing the stability of the juice using the half-life parameter, it became clear that all the juices showed similar evolutionary behavior, with more accelerated degradation of the components related to color in the first 100 days. Even though the Everzym Thermo preparation showed greater color extraction, it had higher degradation rates for these parameters and anthocyanins than the other preparations evaluated. At the end of the storage period, the differences in color and anthocyanins were small between the preparations, practically equal to the control. This shows that in the juice obtained without enzymes, the nondegradation of polysaccharides may be associated with a protective effect on color and anthocyanins.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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