果胶酶对覆盆子与黑加仑果汁饮料产量及其花青素可萃取性的影响.pptxVIP

Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins果胶酶对覆盆子和黑加仑果汁饮料产量及其花青素可萃取性的影响;汇报内容;Abstract Bilberries and black currants dark blue berries rich in anthocyanins, were processed with an aid of commercial pectinolytic enzyme preparations, and the effect of processing on berryanthocyanins was investigated. The enzyme preparations were dosed based on their polygalacturonase activity from 1 to 100 nkat/g of berry mash. The juice yields were determined by weighing, and anthocyanin analyses were performed with HPLC. The bilberry and black currant juice yields increased signi?cantly in enzyme-aided treatments with comparison to control, even with the lowest (1 nkat/g) polygalacturonase dosage. The anthocyanin yield increased by up to 83% for bilberries and up to 58% for black currants in enzymeaided treatments as compared to control. The results showed that higher polygalacturonase dosage was needed for black currant to achieve the maximal juice and anthocyanin yields than for bilberries. The stability and the pro?le of extracted anthocyanins were greatly affected by the glycosidase side activities present in the enzyme preparations, which were able to hydrolyze certain anthocyanins to the corresponding aglycones. In addition, the data indicate that anthocyanidin rutinosides were more easily extracted than those of glucosides, which prevailed over the arabinosides and galactosides. Thus, prior to processing it is important to know the intact anthocyanin structures of the raw material, and the activity pro?le of the enzyme preparation to obtain optimal anthocyanin extractability and enzyme dosage.;摘要 富含花青素的覆盆子及黑加仑果在通过添加某种商业果胶酶制剂进行处理后，对其中花青素所受的影响进行调查分析。酶制剂将根据它们自身的聚半乳糖醛酸酶活性从1-100nkat/g分别添加加入到果泥中。重量决定果汁的产量，对花青素的分析将被高效色谱分析法所呈现。最低剂量的聚半乳糖醛酸酶试剂（1 nkat/g）都可以使覆盆子和黑加仑果汁的产量相比于空白组来说有明显的增加。经过酶制剂处理的覆盆子和黑加仑果中的花青素产量分别提高到了83%和58%。结果表明，为了获取最大的果汁与花青素产量，黑加仑所需的酶制剂剂量要多于覆盆子。花青素提取的标准和简况很大程度的被酶制剂中糖苷酶的活动所影响，这些酶的活动可以将某些花青素水解为所对应的糖苷配基。另