A Study on Contents of Sugar and the Activities of Amylase in Enzyme Foods and Enzyme-shaped Foods
2015
Kim, M.G., Gyeonggi Province Institute of Health and Environment, Suwon, Republic of Korea | Oh, M.S., Gyeonggi Province Institute of Health and Environment, Suwon, Republic of Korea | Kang, S.H., Gyeonggi Province Institute of Health and Environment, Suwon, Republic of Korea | Kim, H.T., Gyeonggi Province Institute of Health and Environment, Suwon, Republic of Korea | Yoon, M.H., Gyeonggi Province Institute of Health and Environment, Suwon, Republic of Korea
The purpose of this study was to investigate the contents of sugars and alpha-amylase and beta-amylase activities in 98 specimen with enzyme foods and enzyme-shaped foods (the other processed foods, beverage bases, fermented drinks, liquid teas). The alpha-amylase activity in enzyme foods and the other processed foods were ranged 4.9 - 53,854.6 U/g and 2.9 - 1,182.7 U/g, respectively, there was a big difference in the same type. The alpha-amylase activity of the fermented products (beverage bases, fermented drinks, liquid teas) were ranged 0.1 - 1.7 U/g. The average of beta-amylase activity in enzyme foods, the other processed foods, the fermented products were found 126.0 U/g, 5.6 U/ g and 10.5 U/g, respectively, enzyme-shaped foods were a lot lower than enzyme foods. Total contents of sugars were average 22.4 g/100 g in enzyme foods, 14.8 g/100 g in the other processed foods, 46.9 g/100 g in beverage bases, 41.1 g/100 g in fermented drinks, 39.5 g/100 g in liquid teas, total contents of sugars appeared high amount in the fermented products. Correlations between alpha-amylase activity and lactose content was statistically significant in enzyme foods (r = 0.644) and it was strong in the other processed foods (r = 0.903). Correlations between beta-amylase activity and lactose content was statistically significant in enzyme foods (r = 0.648) and it was strong in the other processed foods (r = 0.757). There was a significant relationship between alpha-amylase and beta-amylase activities in enzyme foods and the other processed foods (r = 0.869, r = 0.760). That is, it was found that also the proportional relationship established among the alpha-amylase activity, beta-amylase activity.
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