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KMID : 1134820100390091379
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 9 p.1379 ~ p.1383
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Effect of Enzyme Treatment on Functional Properties of Nectarine Beverage
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Youn Sun-Joo
Lee Eun-Tag
Cho Jun-Gu
Kim Duk-Jin
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Abstract
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Nectarine beverage treated with cellulase and pectinase enzymes was measured for mineral contents, total flavonoids, and free amino acids and DPPH radical scavenging effect, nitrite scavenging effect. Total flavonoid contents of the no treatment, treated with pectinase, with cellulase, and with both measured 0.146 ㎎/mL, 0.167 ㎎/mL, 0.148 ㎎/mL and 0.171 ㎎/mL, respectively. DPPH was measured as 13.42% with no treatment and more than 28.98% with enzyme treatments. Nitrite scavenging effect with no treatment was 79% at pH 1.2. Whereas, it was measured above 90% while treated with enzymes at pH 1.2. And also, the nitrite scavenging effect was slightly higher at pH 3.0, pH 4.0 and pH 6.0 than no treatment. Results of free amino acids analysis revealed that, aspartic acid, serine, alanine, γ-aminobutylic acid, and glutamic acid were present with the amount ranging from 86.71% to 94.14% from total detected free amino acids. Ornithine and taurine were also observed from the beverages. The mineral contents, nitrogen element (T-N) of enzyme treatment of nectarine beverages were measured slightly higher than T-N of no treatment, however, the P₂O? was similar. Moreover, CaO, MgO and K₂O in the beverages were measured above 45 ㎎/L, 85 ㎎/L and 2,133 ㎎/L, respectively.
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KEYWORD
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DPPH, free amino acids, nectarine beverage, nitrite scavenging, total flavonoid
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