Flavonoids Components and Functional Properties of Citrus Peel Hydrolysate
2007
Lee, M.H. (Kyongbuk College of Science, Chilgok, Republic of Korea) | Huh, D. (Dongwoodang Pharmarcy Co., Ltd., Yongcheon, Republic of Korea) | Jo, D.J. (Traditional Food Institute, Kyongbuk College of Science, Chilgok, Republic of Korea) | Lee, G.D. (DG-Traditional Bio-Materials Industry Center, Daegu, Republic of Korea) | Yoon, S.R. (Traditional Food Institute, Kyongbuk College of Science, Chilgok, Republic of Korea), E-mail: [email protected]
Response surface methodology was employed to investigate the change of flavonoids components of citrus peel hydrolysate using Viscozyme L as the enzyme. As citrus peels were hydrolyzed by the enzyme, hesperetin and naringenin contents of flavonoids aglycone form increased. The optimal enzyme treatment conditions which were superimposed of the maximized levels for soluble solid, hesperetin, and naringenin contents were enzyme concentration of 1.5% and reaction time of 18 hr. In enzyme-untreated citrus peels (CC), soluble solid content was 48.49% and the content of hesperidin only detected flavonoids was 58.85 mg/g.
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