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@article{b48a1146d98e480fa20555079fbf82b1,
title = "A Laboratory Exercise To Understand the Importance of Enzyme Technology in the Fruit-Processing Industry: Viscosity Decrease and Phenols Release from Apple Mash",
keywords = "Agricultural Chemistry, Enzymes, Bioanalytical Chemistry, Phenols, Food Science",
publisher = "American Chemical Society",
author = "Manuel Pinelo and Nielsen, {Michael Krogsgaard} and Meyer, {Anne S.}",
year = "2011",
doi = "10.1021/ed100240s",
volume = "88",
number = "4",
pages = "499--502",
journal = "Journal of Chemical Education",
issn = "0021-9584",

}

RIS

TY - JOUR

T1 - A Laboratory Exercise To Understand the Importance of Enzyme Technology in the Fruit-Processing Industry: Viscosity Decrease and Phenols Release from Apple Mash

A1 - Pinelo,Manuel

A1 - Nielsen,Michael Krogsgaard

A1 - Meyer,Anne S.

AU - Pinelo,Manuel

AU - Nielsen,Michael Krogsgaard

AU - Meyer,Anne S.

PB - American Chemical Society

PY - 2011

Y1 - 2011

N2 - In a 4-h laboratory exercise, students accomplish a series of enzymatic macerations of apple mash, assess the viscosity of the mash during the maceration, extract the juice by centrifugation, and measure the levels of antioxidant phenols extracted into the juice after different enzyme treatments. The exercise shows the impact of enzyme-catalyzed plant cell-wall degradation on the viscosity of apple fruit mash and on the extraction of antioxidant phenols into experimentally prepared apple juice. The exercise also demonstrates that pectinolytic and cellulolytic enzymes have different effects on the viscosity of apple mash. Depending on the academic skills and background of the students, various aspects of quantitative enzyme activity assessment and advanced data analysis of decay curves can be included in the postexercise discussions and reporting of the data.

AB - In a 4-h laboratory exercise, students accomplish a series of enzymatic macerations of apple mash, assess the viscosity of the mash during the maceration, extract the juice by centrifugation, and measure the levels of antioxidant phenols extracted into the juice after different enzyme treatments. The exercise shows the impact of enzyme-catalyzed plant cell-wall degradation on the viscosity of apple fruit mash and on the extraction of antioxidant phenols into experimentally prepared apple juice. The exercise also demonstrates that pectinolytic and cellulolytic enzymes have different effects on the viscosity of apple mash. Depending on the academic skills and background of the students, various aspects of quantitative enzyme activity assessment and advanced data analysis of decay curves can be included in the postexercise discussions and reporting of the data.

KW - Agricultural Chemistry

KW - Enzymes

KW - Bioanalytical Chemistry

KW - Phenols

KW - Food Science

U2 - 10.1021/ed100240s

DO - 10.1021/ed100240s

JO - Journal of Chemical Education

JF - Journal of Chemical Education

SN - 0021-9584

IS - 4

VL - 88

SP - 499

EP - 502

ER -