消費者對食品酵素購買認知與行為之研究

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

李嘉展(Jai-Jaan Lee)

《台北海洋技術學院學報》 7卷1期 (2015/09) Pp. 157-167

摘要

本研究訪查台北地區和中壢地區各50位消費者對酵素本質、活性變化及基因改造安全性等變數之認知程度，結果顯示消費者正確回答率最高的選項是「高溫加熱可使酵素失去原有的活性」，正確回答率最低的是「動物基因無法選殖到植物體中表現」，此外，在不同酵素來源當中，消費者認為最安全的是「植物源酵素」，認為最不安全的是「基改植物源酵素」，在貯存過程酵素活性變化方面，A、B、C、D四種品牌產品中，冷藏60天後，D品牌蛋白酶殘存活性最高（81%），B品牌超氧化物歧化酶殘存活性最高（79%），凍藏60天後，蛋白酶殘存活性最高的是C品牌（52%），超氧化物歧化酶殘存活性最高的是A品牌（47%），在45℃貯藏1週後，A品牌蛋白酶殘存活性為15%，D品牌超氧化物歧化酶殘存活性也僅剩15%，本研究結果顯示，消費者對酵素本質及安全性認知仍有待教育，而酵素活性會隨著貯藏條件不同，而逐漸喪失原有的酵素活性，由此可見，正確的貯存條件是維持酵素產品高活性的重要因子。

關鍵字

酵素 ； 購買認知 ； 消費行為

並列摘要

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.

並列關鍵字

enzymes ； purchasing perception ； consumer behavior

參考文獻

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