Caracterização por ressonância magnética nuclear de sucos de maçã obtidos por preparações enzimáticas

Química Nova

Rosilene A. Prestes²  Denise Milléo Almeida²  Andersson Barison¹  Luís Antonio Pinheiro¹  Gilvan Wosiacki¹ 

[1] ,Universidade Tecnológica Federal do Paraná Coordenação de Alimentos Ponta Grossa PR ,Brasil

关键词: apple juice;    enzyme preparations;    NMR;   

DOI  :  10.1590/S0100-40422012000600014

来源: SciELO

【 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】

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