A Study on Consumer's Purchasing Perception and Behavior in Food Enzymes
酵素 ； 購買認知 ； 消費行為 ； enzymes ； purchasing perception ； consumer behavior
|Volume or Term/Year and Month of Publication||
7卷1期（2015 / 09 / 01）
157 - 167
This study is to investigate Taipei and Zhongli areas 50 consumers' perception and the response of chemical properties, activity changes, and dietary safeties of purchased enzyme products. The results appeared that the highest corrective response was ＂Heat can transform an enzyme into an inactive protein＂ and the lowest response was ＂It is impossible to transfer animal genes into plants＂, respectively. In the different enzyme sources of plants, microbes, genetically modified plants, and genetically modified microbes, consumers considered that the plant-original enzymes was relatively safety, but the genetically modified plant enzymes was relatively not safety. In the respect of enzyme activity changes, brand ＂D＂ had the highest residual proteinase activities of 81%, and brand ＂B＂ has the highest superoxide dismutase activities of 79% after 7□ storage for 60 days. After -18□ storage for 60 days, the brand ＂C＂ has the highest proteinase residual activities of 52%, and the brand ＂A＂ has the highest superoxide dismutase residual activities of 47%, respectively. After one week storage at 45□, the proteinase and superoxide dismutase residual activities of brand ＂A＂ and ＂C＂ were only 15%, respectively. The study demonstrated that consumers need to be educated for the knowledge of nature enzymes and the safety of genetically modified plants. Those enzyme activities of purchased enzyme products decreased in the increased storage temperature. Accordingly, the corrective storage conditions will be important factor for the remaining high activities of enzyme products.
工程學 > 工程學綜合
社會科學 > 社會科學綜合