β-glucosidase Activity in Juice-Processing Enzymes Based on Anthocyanin Analysis |
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Authors: | JOLYNNE D. WIGHTMAN RONALD E. WROLSTAD |
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Affiliation: | Author Wrolstad is with the Dept. of Food Science &Technology, Oregon State Univ., Corvallis, OR 97331-6602. Author Wightman, formerly with Oregon State Univ. is now with NestléR&D Center, Inc.-Ohio, 809 Collins Ave., Marysville, OH 43040-4002. |
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Abstract: | A screening procedure utilizing boysenberry juice as a substrate, which combined HPLC and spectrophotometric analyses, was used to measure β-glucosidase activity of enzyme preparations used for juice processing. Enzyme preparations (n = 26) were evaluated at two dosage rates. At the mean recommended dosage, one preparation produced a decrease in total monomeric anthocyanin and cyanidin-3-glucoside, relative to a control, indicating β-glucosidase activity. At 0.1% dosage, 4 enzymes produced a significant decrease in cyanidin-3-sophoroside and 2 enzymes caused an increase in cyanidin-3-rutinoside, indicating β-1,2-glucosidase activity. Such activity in juice processing enzymes was much lower and less prevalent than found previously for β-galactosidase. Botrytis cinerea also degraded anthocyanins in boysenberry juice. |
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Keywords: | anthocyanin pigments β-glucosidase juice-processing boysenberry |
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