In Situ Increased Reducing Sugar of Nang Lae Pineapple Juice
收藏Mendeley Data2024-01-31 更新2024-06-27 收录
下载链接：
http://doi.nrct.go.th/?page=resolve_doi&resolve_doi=10.12755/TSB.res.2019.34
下载链接
链接失效反馈官方服务：
资源简介：
Nang Lae pineapple, (Ananas comosus (L) Merr.), has planted in Chiang Rai Province, could be used to prepare juice and achieved 35.5?2.0 mL per fresh fruit (100 g). The reducing sugar of six pineapple juice samples were determined using DNS method, which contained 42.22?14.23 mg/mL. Baker's yeast (5% w/v) was immobilized by entrapment method using 0.5% ( w/ v) sodium alginate. Yeast alginate entrapment bead was applied to pineapple juice and it could increase reducing sugar three times within 24 h by sucrose hydrolyzed enzyme. Activity of extracellular enzyme produced in 50 mM calcium chloride at 30 oC established 0.32 U/mL. Application of 5 and 10% (v/v) extracellular enzyme in pineapple juices could increase high content of reducing sugar within 20 min.
创建时间：
2024-01-31
