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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uniqKey="Yang Z" first="Zi-Yu" last="Yang">Zi-Yu Yang</name><affiliation wicri:level="1"><nlm:affiliation>Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.</nlm:affiliation><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070</wicri:regionArea><wicri:noRegion>430070</wicri:noRegion></affiliation></author><author><name sortKey="Tai, Ya Nan" sort="Tai, Ya Nan" uniqKey="Tai Y" first="Ya-Nan" last="Tai">Ya-Nan Tai</name><affiliation wicri:level="1"><nlm:affiliation>Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.</nlm:affiliation><country 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sortKey="He, Mang Mang" sort="He, Mang Mang" uniqKey="He M" first="Mang-Mang" last="He">Mang-Mang He</name><affiliation wicri:level="1"><nlm:affiliation>Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.</nlm:affiliation><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070</wicri:regionArea><wicri:noRegion>430070</wicri:noRegion></affiliation></author><author><name sortKey="Fan, Gang" sort="Fan, Gang" uniqKey="Fan G" first="Gang" last="Fan">Gang Fan</name><affiliation wicri:level="1"><nlm:affiliation>Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.</nlm:affiliation><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070</wicri:regionArea><wicri:noRegion>430070</wicri:noRegion></affiliation></author></analytic><series><title level="j">Journal of the science of food and agriculture</title><idno type="eISSN">1097-0010</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Citrus sinensis (enzymology)</term><term>Citrus sinensis (growth & development)</term><term>Citrus sinensis (metabolism)</term><term>Fruit (enzymology)</term><term>Fruit (growth & development)</term><term>Fruit (metabolism)</term><term>Gas Chromatography-Mass Spectrometry</term><term>Humans</term><term>Hydrogen-Ion Concentration</term><term>Hydrolysis</term><term>Kinetics</term><term>Seasons</term><term>Temperature</term><term>Volatile Organic Compounds (metabolism)</term><term>beta-Glucosidase (metabolism)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Volatile Organic Compounds</term><term>beta-Glucosidase</term></keywords><keywords scheme="MESH" qualifier="enzymology" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Gas Chromatography-Mass Spectrometry</term><term>Humans</term><term>Hydrogen-Ion Concentration</term><term>Hydrolysis</term><term>Kinetics</term><term>Seasons</term><term>Temperature</term></keywords></textClass></profileDesc></teiHeader><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></front></TEI><affiliations><list><country><li>République populaire de Chine</li></country></list><tree><country name="République populaire de Chine"><noRegion><name sortKey="Ren, Jing Nan" sort="Ren, Jing Nan" uniqKey="Ren J" first="Jing-Nan" last="Ren">Jing-Nan Ren</name></noRegion><name sortKey="Dong, Man" sort="Dong, Man" uniqKey="Dong M" first="Man" last="Dong">Man Dong</name><name sortKey="Fan, Gang" sort="Fan, Gang" uniqKey="Fan G" first="Gang" last="Fan">Gang Fan</name><name sortKey="He, Mang Mang" sort="He, Mang Mang" uniqKey="He M" first="Mang-Mang" last="He">Mang-Mang He</name><name sortKey="Tai, Ya Nan" sort="Tai, Ya Nan" uniqKey="Tai Y" first="Ya-Nan" last="Tai">Ya-Nan Tai</name><name sortKey="Yang, Zi Yu" sort="Yang, Zi Yu" uniqKey="Yang Z" first="Zi-Yu" last="Yang">Zi-Yu Yang</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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