publication . Other literature type . Article . 2006

Izdvajanje sastojaka oštra mirisa kineskoga hrena enzimskom hidrolizom tioglukozida

Jiang, Zt; Li, R.; Jimmy Yu;
Open Access English
  • Published: 01 Jan 2006 Journal: Food Technology and Biotechnology, volume 44, issue 1 (issn: 1330-9862, eissn: 1334-2606, Copyright policy)
  • Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb
The conditions of enzymatic hydrolysis of thioglucosides, which are the precursors of the pungent components in Armoracia rusticana grown in China, were studied. The effects of incubation time, temperature, pH and the addition of ascorbic acid on the hydrolysis of thioglucosides were determined. The optimum hydrolytic conditions for the pungent components from thioglucosides were time, 120 min; temperature, 65 oC; pH=4.0 and ascorbic acid, 2 mg/g. The mixture of pungent components in a pale-yellow liquid and a yield of 0.85 % were isolated and analyzed by GC/MS. Nine constituents were identified, representing 92.1 % of the pungent components. The major constitue...
Medical Subject Headings: body regions
free text keywords: Armoracia rusticana; enzymatic hydrolysis; thioglucosides; isothiocyanates, Armoracia rusticana, enzymatic hydrolysis, thioglucosides, isothiocyanates, lcsh:Biotechnology, lcsh:TP248.13-248.65, lcsh:Food processing and manufacture, lcsh:TP368-456
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