Translated Titles

A Study on Consumer's Purchasing Perception and Behavior in Food Enzymes


李嘉展(Jai-Jaan Lee)

Key Words

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)

Page #

157 - 167

Content Language


Chinese Abstract


English Abstract

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.

Topic Category 人文學 > 人文學綜合
工程學 > 工程學綜合
社會科學 > 社會科學綜合
  1. Ahmad, S. K.,Brinch, D. S.,Friis, E. P.,Pedersen, P. B.(2004).Toxicological studies on lactose oxidase from Microdochium nivale expressed in Fusarium venenatum.Regul. Toxicol. Pharmacol.,39,256-270.
  2. Andersen, J. R.,Diderichsen, B. K.,Hjortkjaer, R. K.,de Boer, A. S.,Bootman, J.,West, H.,Ashby, R.(1987).Determining the safety of maltogenic amylase produced by rDNA technology.J. Food Prot.,50,521-526.
  3. Blinkovsky, A. M.,Byun, T.,Brown, K. M.,Golightly, E. J.(1999).Purification, characterization, and heterologous expression in Fusarium venenatum of a novel serine carboxypeptidase from Aspergillus oryzae.Appl. Environ. Microbiol.,65,3298-3303.
  4. Blinkovsky, A. M.,Byun, T.,Brown, K. M.,Golightly, E. J.,Klotz, A. V.(2000).A non-specific aminopeptidase from Aspergillus.Biochim. Biophys. Acta,1480,171-181.
  5. Bradford, M.M.(1976).A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principles of protein-dye binding.Anal. Biochem,72,248-254.
  6. Bredahl, L.(2001).Determinants of consumer attitudes and purchase intentions with regard to genetically modified foods: Results of a cross-national survey.Journal of Consumer Policy,24,23-61.
  7. Christensen, T.,Woeldike, H.,Boel, E.,Mortensen, S. B.,Hjortshoej, K.,Thim, L.,Hansen, M. T.(1988).High level expression of recombinant genes in Aspergillus oryzae.Bio/Technology,6,1419-1422.
  8. de Boer, A. S.,Diderichsen, B.(1991).On the safety of Bacillus subtilis and B. amyloliquefaciens: a review.Appl. Microbiol. Biotechnol.,36,1-4.
  9. Eiser, J. R.,Coulson, N. S.,Eiser, C.(2002).Adolescents' perceptions of the costs and benefits of food additives and their presence in different foods.Journal of Risk research,5(2),167-176.
  10. Frewer, L. J.,Howard, C.,Shepherd, R.(1997).Public concerns about general and specific applications of genetic engineering: Risk, benefit and ethics.Science, Technology and Human Values,22,98-124.
  11. Frewer, L. J.,Shepherd, R.,Sparks, P.(1994).Biotechnology and food production: Knowledge and perceived risk.British Food Journal,96,26-32.
  12. Gelderblom, W. C. A.,Thiel, P. G.,Jaskiewicz, K.,Marasas, W. F.(1986).Investigations on the carcinogenicity of fusarin C-a mutagenic metabolite of Fusarium moniliforme.Carcinogenesis,7,1899-1901.
  13. Kirk, O.,Borchert, T. V.,Fuglsang, C. C.(2002).Industrial enzyme applications.Curr. Opin. Biotechnol.,13,345-351.
  14. Landry, T. D.,Chew, L.,Davis, J. W.,Frawley, N.,Foley, H. H.,Stelman, S. J.,Thomas, J.,Wolt, J.,Hanselman, D. S.(2003).Safety evaluation of α-amylase enzyme preparation derived from the archaeal order Thermococcales as expressed in Pseudomonas Xuorescens biovar I.Regul. Toxicol. Pharmacol.,37,149-168.
  15. MacKenzie, K. M.,Petsel, S. R. W.,Weltman, R. H.,Zeman, N. W.(1989).Subchronic toxicity studies in dogs and in utero rats fed diets containing Bacillus stearothermophilus α-amylase from a natural or recombinant DNA host.Food Chem.Toxicol.,27,599-606.
  16. Pariza, M. W.,Johnson, E. A.(2001).Evaluating the safety of microbial enzyme preparations used in food processing: update for a new century.Regul.Toxicol. Pharmacol.,33,173-186.
  17. Pedersen, P. B.,Broadmeadow, A.(2000).Toxicological studies on Thermomyces lanuginosus xylanase expressed by Fusarium venenatum, intended for use in food.Food Addit. Contam.,17,739-747.
  18. Sondergaard, H. A.,Grunert, K. G.,Scholderer, J.(2005).Trends in Food Science & Technology,16,466-474.