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Characteristics of β ‐glucosidase from oranges during maturation and its relationship with changes in bound volatile compounds
Author(s) -
Ren JingNan,
Yang ZiYu,
Tai YaNan,
Dong Man,
He MangMang,
Fan Gang
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6956
Subject(s) - chemistry , hydrolysis , orange (colour) , pulp (tooth) , enzyme , food science , chromatography , horticulture , biochemistry , biology , medicine , pathology
BACKGROUND 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. RESULTS The optimal temperature and pH of β ‐glucosidase from Jincheng oranges were 40 °C and 5–6 respectively. Its K m and V max values were 0.61 mmol L −1 and 0.009 U mg −1 respectively. The activity of β ‐glucosidase was strongly inhibited by Zn 2+ , Fe 2+ , Cu 2+ , Ag + , Hg 2+ and Fe 3+ . β ‐Glucosidase activity in pulp increased gradually during maturation, while that in peel first increased and then decreased in November. In total, 12 and 14 bound volatiles were found in pulp and peel respectively of this orange during maturation. CONCLUSION The concentration of bound volatiles in pulp and peel decreased with the rise in β ‐glucosidase activity in pulp and peel during maturation. This indicated that bound volatiles in Jincheng oranges were released during maturation owing to the increase in β ‐glucosidase. © 2014 Society of Chemical Industry