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BIBTEX RIS

Caracterização por ressonância magnética nuclear de sucos de maçã obtidos por preparações enzimáticas

2012; Brazilian Chemical Society; Volume: 35; Issue: 6 Linguagem: Inglês

10.1590/s0100-40422012000600014

ISSN

1678-7064

Autores

Rosilene A. Prestes, Denise Milléo Almeida, Andersson Barison, Luís Antônio Pinheiro, Gilvan Wosiacki,

Tópico(s)

Growth and nutrition in plants

Resumo

APPLE JUICE CONTAINING ENZYME PREPARATIONS.In this work, 1 H Nuclear Magnetic Resonance ( 1 H NMR) was employed to evaluate changes in apple juice in response to the addition of Panzym ® Yieldmash and Ultrazym ® AFP-L enzymatic complexes and compare it with premium apple juice.The juice was processed at different temperatures and concentrations of enzymatic complexes.The differences in the results were attributed mainly to the enzyme concentrations, since temperature did not cause any variation.A quantitative analysis indicated that the concentration of fructose increased while the concentrations of sucrose and glucose decreased in response to increasing concentrations of the enzymatic complexes.

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