de Carvalho Tavares Iasnaia Maria, Umsza-Guez Marcelo Andrés, Martin Natália, Tobal Thaise Mariá, Boscolo Maurício, Gomes Eleni, Da-Silva Roberto, Lago-Vanzela Ellen Silva
1Department of Food Engineering and Technology, São Paulo State University - UNESP, São José do Rio Preto, São Paulo 15054-000 Brazil.
2Department of Biotechnology, Federal University of Bahia - UFBA, Salvador, Bahia 40170-115 Brazil.
J Food Sci Technol. 2020 Apr;57(4):1565-1573. doi: 10.1007/s13197-019-04192-9. Epub 2019 Nov 28.
The effect of pectinolytic enzyme preparation (PEP) produced by the fungus --N31 (PEP-N31) on total phenolic content, concentrations of methanol and color of grape juice was studied. Positive results were found when PEP-N31 was used to extract phenolic compounds after the grapes had been blanched for 3 min and macerated for 1 h. The resulting juice had better yield, color characteristics and higher phenolic content (1637.21 mg.L, as gallic acid equivalent, or GAE) than the conventionally prepared juice (1422.59 mg GAE.L), and it was very similar to the juice obtained through the treatment with a commercial enzyme (1682.10 mg GAE.L). The concentration of methanol in the juice produced with the PEP-N31 was less than 200 mg.L. These results encourage the use of PEP produced by --N31 by the grape-processing industry.
研究了真菌N31产生的果胶分解酶制剂（PEP-N31）对葡萄汁总酚含量、甲醇浓度和颜色的影响。当葡萄热烫3分钟并浸渍1小时后，使用PEP-N31提取酚类化合物时得到了积极的结果。所得果汁比传统制备的果汁具有更好的产量、颜色特性和更高的酚含量（1637.21毫克/升，以没食子酸当量计，或GAE），与用商业酶处理获得的果汁（1682.10毫克GAE/升）非常相似。用PEP-N31生产的果汁中甲醇浓度低于200毫克/升。这些结果促使葡萄加工业使用N31产生的PEP。
