β‐glucosidase Activity in Juice‐Processing Enzymes Based on Anthocyanin Analysis
β‐glucosidase Activity in Juice‐Processing Enzymes Based on Anthocyanin Analysis
复制标题
基于花青素分析的果汁加工酶中的 β-葡萄糖苷酶活性
DOI：
10.1111/j.1365-2621.1996.tb13153.x
复制
发表时间：
1996
影响因子：
3.9
通讯作者：
R. Wrolstad
中科院分区：
文献类型：
--
作者：
J. D. Wightman;R. Wrolstad
以波森莓汁为底物，采用高效液相色谱法和分光光度法相结合的筛选方法，测定了果汁加工用酶制剂的β-葡萄糖苷酶活性。以两种剂量率评价酶制剂（n = 26）。在平均推荐剂量下，相对于对照，一种制剂产生总单体花青素苷和矢车菊素-3-葡萄糖苷的减少，表明β-葡萄糖苷酶活性。在0.1%的添加量下，4种酶使矢车菊素-3-槐糖苷的含量显著降低，2种酶使矢车菊素-3-芸香糖苷的含量显著升高，表明β-1，2-葡萄糖苷酶具有活性。果汁加工酶中的这种活性比先前发现的β-半乳糖苷酶低得多且不那么普遍。灰葡萄孢菌也降解波森莓汁中的花青素。
A screening procedure utilizing boysenberry juice as a substrate, which combined HPLC and spectrophotometric analyses, was used to measure β-glucosidase activity of enzyme preparations used for juice processing. Enzyme preparations (n = 26) were evaluated at two dosage rates. At the mean recommended dosage, one preparation produced a decrease in total monomeric anthocyanin and cyanidin-3-glucoside, relative to a control, indicating β-glucosidase activity. At 0.1% dosage, 4 enzymes produced a significant decrease in cyanidin-3-sophoroside and 2 enzymes caused an increase in cyanidin-3-rutinoside, indicating β-1,2-glucosidase activity. Such activity in juice processing enzymes was much lower and less prevalent than found previously for β-galactosidase. Botrytis cinerea also degraded anthocyanins in boysenberry juice.