Nuclear magnetic resonance characterization of apple juice containing enzyme preparations

Quimica nova

Pinheiro, Luís Antonio¹  Wosiacki, Gilvan¹  Barison, Andersson²  Almeida, Denise Milléo³  Prestes, Rosilene A.³ 

[1] Universidade Estadual de Ponta Grossa, Ponta Grossa, Brasil;Universidade Federal do Paraná, Curitiba, Brasil;Universidade Tecnológica Federal do Paraná, Ponta Grossa, Brasil

关键词: apple juice;    enzyme preparations;    NMR.;   

DOI  :  10.1590/S0100-40422012000600014

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

In this work, 1H Nuclear Magnetic Resonance (1H NMR) was employed to evaluate changes in apple juice in response to the addition of Panzym® Yieldmash and Ultrazym® AFP-L enzymatic complexes and compare it with premium apple juice. The juice was processed at different temperatures and concentrations of enzymatic complexes. The differences in the results were attributed mainly to the enzyme concentrations, since temperature did not cause any variation. A quantitative analysis indicated that the concentration of fructose increased while the concentrations of sucrose and glucose decreased in response to increasing concentrations of the enzymatic complexes.

【 授权许可】

CC BY