以Aureobasidium pullulans NCH-218液態培養製備ß-葡萄糖苷酶及其增香特性於冷泡綠茶之應用

倪愛念

184.72.102.217，Hello！

Close
Search Quick Search Advanced Search Publication Search	Personal Service Member Login Searching History Use Bonus Card SYMSKAN
Browse Browse by University of Graduate Thesis Browse by Pinyin of Graduate Thesis Browse by Conference Proceedings Topic Browse by Conference Proceedings Publisher Browse by Pinyin of Conference Proceedings Browse by eBook Category Browse by eBook Topic Browse by eBook Publisher
Customer Services Authorize Airiti Recommend a Journal

Search Symbol (Half-width)	Description of Search Symbols
Space	"AND" indicates the intertwining of key terms used in a search
Double Quotation Marks ("") ( " " )	Double quotation marks indicate the beginning and end of a phrase, and the search will only include terms that appear in the same order of those within the quotations. Example: "image process" ： " image process "
?	Indicates a variable letter. Entering two ? will indicate two variable letters, and so on. Example: "Appl?", search results will yield apple, apply… e , appl y … ( (often used to English word searches) )
*	Indicates an unlimited number of variable letters to follow, from 1~n. Example: Enter "appl*", search results will yield apple, apples, apply, applied, application…(often used in English word searches) e , appl es , appl y , appl ied , appl ication … ( (often used to English word searches) )
AND、OR、NOT	Boolean logic combinations of key words is a skill used to expand or refine search parameters. (1) AND (1) AND: Refines search parameters (2) OR (2) OR: Expands search parameters (3) NOT: Excludes irrelevant parameters

DOI stands for Digital Object Identifier （ D igital O bject I dentifier ） ,
and is the unique identifier for objects on the internet. It can be used to create persistent link and to cite articles.

Using DOI as a persistent link

To create a persistent link, add「http://dx.doi.org/」「 http://dx.doi.org/ 」 before a DOI.
For instance, if the DOI of an article is 10.5297/ser.1201.002 , you can link persistently to the article by entering the following link in your browser: http://dx.doi.org/ 10.5297/ser.1201.002 。
The DOI link will always direct you to the most updated article page no matter how the publisher changes the document's position, avoiding errors when engaging in important research.

Cite a document with DOI

When citing references, you should also cite the DOI if the article has one. If your citation guideline does not include DOIs, you may cite the DOI link.

DOIs allow accurate citations, improve academic contents connections, and allow users to gain better experience across different platforms. Currently, there are more than 70 million DOIs registered for academic contents. If you want to understand more about DOI, please visit airiti DOI Registration （ doi.airiti.com ）。

Data Source

College of Agriculture and Natural Resourses > Department of Food Science and Biotechnology
Bio-Agriculture > Biological Science

Bibliography Management Tool

Related Links

Report an Issue

Purchase Single Articles

Download PDF

以Aureobasidium pullulans NCH-218液態培養製備ß-葡萄糖苷酶及其增香特性於冷泡綠茶之應用

Production of ß-glucosidase from Aureobasidium pullulans NCH-218 and its application for aroma enhancing capabilities in cold-brewed green tea

倪愛念 , Masters　　Advisor：陳錦樹　　

英文

麥麩； Aureobasidium pullulans NCH-218 ； β-glucosidase ；冷泡茶；綠茶；香氣成分；甲基水楊酸；芳樟醇； wheat bran ； Aureobasidiium pullulans NCH-218 ； β-glucosidase ； aroma enhancement ； green tea ； cold brewed ； methyl salicylate ； linalool

Abstract │ Reference (110) │ Altmetrics

Abstract 〈TOP〉

Parallel Abstract 〈TOP〉

There are more than 600 volatile tea aroma compounds available, which are generated from four main precursors such as carotenoids, lipids, glycosides, and maillard reaction. Glycoside precursors can be hydrolyzed by endogenous enzyme such as β-D-glycosidase to release the free aroma compounds. However, tea plant glycosidases are often destroyed by thermal deactivation during tea manufacturing process, thus there are many bound aroma compounds left in tea product. Additional β-glucosidase has been widely used in aroma enhancement due to its roles in releasing the aroma compounds. Hence, this study focus on the aroma enhancing capabilities by β-glucosidase from Aureobasidium pullulan NCH-218 in green tea. The study starts with production of the enzyme under optimal condition based on the previous study: 5% wheat bran (w/v), 2.5% lactose (w/v), initial pH at 6.25-6.27, after that 1% (v/v) A. pullulans NCH-218 was inoculated and cultured at 30°C and 150 rpm for 4 days. Moreover, the produced crude enzyme was centrifuged and filtered then proceed further by using ultrafiltration which could obtain 136.8 U/ml of enzyme activity. At first, preliminary study was conducted to decide which beverage is the most suitable for the enzyme application. The result demonstrated that enzymatic treatment was resulted in higher amount of glucose content in all of the beverages, especially in green tea with the highest increasing rate for about 14% and also highest preference score (aroma profile) for the sensory evaluation test compare to other beverages. Furthermore, GC-MS chromatogram of enzyme-treated green tea indicated the highest increase of methyl salicylate (glycoside-based) and another increase was also detected in the amount of linalool. The highest amount methyl salicylate and linalool was obtained after mixing 10% of 350 U/ mL of β-glucosidase to 20% (w/v) cold-brewed green tea and was reacted for 3 hours at 50°C. The enzymatic treatment was resulted in the highest concentration of 16.23 ppm methyl salicylate and 1.14 ppm linalool, respectively. Some antioxidant activity assays as well as catechin and caffeine content determination was also conducted in order to examine the enzymatic treatment effect towards the composition and antioxidant properties of the green tea. Overall, there wasn’t any remarkable changes in the antioxidant properties and the composition of catechin and caffeine after the enzymatic treatment with β-glucosidase. Therefore, this enzymatic treatment by β-glucosidase from A. pullulans NCH-218 was proved to not only offer a promising aroma enhancement effect but also did not give any negative impact on the antioxidant properties as well as the composition of the green tea.

Reference ( 110 ) 〈TOP〉

周晉文。2011。β-葡萄糖苷酶處理商用龍井茶對香氣品質與抗氧化活性之影響。國立中興大學食品暨應用生物科技學系。碩士學位論文。
連結：
侯毓欣。2016。利用麥麩液態培養Aureobasidium pullulans NCH-218生產β-葡萄糖苷酶條件探討及其特性分析。國立中興大學食品暨應用生物科技學系。碩士學位論文。
連結：
黃詩淳。2012。半纖維素酶生產菌株之篩選、培養條件與Aureobasidium pullulans NCH-218聚木糖酶酵素特性探討。國立中興大學食品暨應用生物科技學系。碩士學位論文。
連結：
A.O.A.C. (1995). Official methods of analysis of the Association of Official Analytic Chemists, 16th edition, Horowitz, W. ed. Washington, District of Columbia, United States of America.
連結：
Baffi, M. A., Tobal, T., Lago, J. H. G., Leite, R. S. R., Boscolo, M., Gomes, E., Da-Silva, R. (2011). A Novel β-glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking. Journal of food science. 76, 997-1002.
連結：

Altmetrics

〈TOP〉

E-mail ：

When an article is available to download, a notice will be sent to your mailbox address.

E-mail ：