Pectinesterase inhibitor from jelly-fig (Ficus awkeotsang makino) achenes reduces methanol content in carambola wine

James Swi Bea Wu, Ming Chang Wu, Chii Ming Jiang, Ya Ping Hwang, Szu Chuan Shen, Hung Min Chang

研究成果: 雜誌貢獻文章

17 引文 斯高帕斯(Scopus)

摘要

Crude pectinesterase (PE) inhibitor (PEI) extracted from jelly-fig achenes (JFA) (Ficus awakeosang Makino) was added to carambola (Averrhoa carambola L.) puree to determine the change in methanol production during fermentation. Addition of pectin or microbial pectic enzyme to puree increased dose-dependently the methanol content in fermented products. Decreasing ratio (from 1:0 to 1:19, v:v) of pectic enzyme to diluted crude PEI solution in the puree-enzyme mixture decreased the PE activity remarkably. Except for transmittance (%T), addition of crude PEI to puree did not affect apparently the physical and chemical properties of wine; however, it reduced methanol content in the control from 256 to 58 ppm. The degree of esterification (DE) of pectin in starting puree was ∼70%. It decreased to ∼27% in the control group and reduced slightly to ∼67% in fermented puree with crude PEI added after 14 days of fermentation. This reveals that crude PEI solution was potent in inhibiting intrinsic carambola PE activity and appeared to be a potential alternative for methanol reduction in wines.

原文英語
頁(從 - 到)9506-9511
頁數6
期刊Journal of Agricultural and Food Chemistry
53
發行號24
DOIs
出版狀態已發佈 - 2005 十一月 30

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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