Characteristics of β-glucosidase from oranges during maturation and its relationship with changes in bound volatile compounds.
Identifieur interne : 000754 ( Main/Exploration ); précédent : 000753; suivant : 000755Characteristics of β-glucosidase from oranges during maturation and its relationship with changes in bound volatile compounds.
Auteurs : Jing-Nan Ren [République populaire de Chine] ; Zi-Yu Yang [République populaire de Chine] ; Ya-Nan Tai [République populaire de Chine] ; Man Dong [République populaire de Chine] ; Mang-Mang He [République populaire de Chine] ; Gang Fan [République populaire de Chine]Source :
- Journal of the science of food and agriculture [ 1097-0010 ] ; 2015.
English descriptors
- KwdEn :
- Citrus sinensis (enzymology), Citrus sinensis (growth & development), Citrus sinensis (metabolism), Fruit (enzymology), Fruit (growth & development), Fruit (metabolism), Gas Chromatography-Mass Spectrometry, Humans, Hydrogen-Ion Concentration, Hydrolysis, Kinetics, Seasons, Temperature, Volatile Organic Compounds (metabolism), beta-Glucosidase (metabolism).
- MESH :
- chemical , metabolism : Volatile Organic Compounds, beta-Glucosidase.
- enzymology : Citrus sinensis, Fruit.
- growth & development : Citrus sinensis, Fruit.
- metabolism : Citrus sinensis, Fruit.
- Gas Chromatography-Mass Spectrometry, Humans, Hydrogen-Ion Concentration, Hydrolysis, Kinetics, Seasons, Temperature.
Abstract
The hydrolysis of glycosidically bound volatile compounds can release potential aromas in oranges during maturation. β-Glucosidase is the key enzyme that influences the hydrolysis of bound volatiles. In this study the changes in β-glucosidase and bound volatile compounds in Jincheng oranges during maturation were investigated. The relationship between β-glucosidase activity and bound volatiles was analyzed.
DOI: 10.1002/jsfa.6956
PubMed: 25307538
Affiliations:
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Le document en format XML
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<front><div type="abstract" xml:lang="en">The hydrolysis of glycosidically bound volatile compounds can release potential aromas in oranges during maturation. β-Glucosidase is the key enzyme that influences the hydrolysis of bound volatiles. In this study the changes in β-glucosidase and bound volatile compounds in Jincheng oranges during maturation were investigated. The relationship between β-glucosidase activity and bound volatiles was analyzed.</div>
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