Pectinesterase Inhibitor from Jelly-Fig (Ficus awkeotsang Makino) Achenes Reduces Methanol Content in Carambola Wine

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• 作者：James Swi-Bea Wu ; Ming-Chang Wu ; Chii-Ming Jiang ; Ya-Ping Hwang ; Szu-Chuan Shen ; and Hung-Min Chang
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：November 30, 2005
• 年：2005
• 卷：53
• 期：24
• 页码：9506 - 9511
• 全文大小：80K
• 年卷期：v.53,no.24(November 30, 2005)
• ISSN：1520-5118

文摘

Crude pectinesterase (PE) inhibitor (PEI) extracted from jelly-fig achenes (JFA) (Ficus awakeosangMakino) was added to carambola (Averrhoa carambola L.) puree to determine the change in methanolproduction during fermentation. Addition of pectin or microbial pectic enzyme to puree increaseddose-dependently the methanol content in fermented products. Decreasing ratio (from 1:0 to 1:19,v:v) of pectic enzyme to diluted crude PEI solution in the puree-enzyme mixture decreased the PEactivity remarkably. Except for transmittance (%T), addition of crude PEI to puree did not affectapparently the physical and chemical properties of wine; however, it reduced methanol content inthe control from 256 to 58 ppm. The degree of esterification (DE) of pectin in starting puree was~70%. It decreased to ~27% in the control group and reduced slightly to ~67% in fermented pureewith crude PEI added after 14 days of fermentation. This reveals that crude PEI solution was potentin inhibiting intrinsic carambola PE activity and appeared to be a potential alternative for methanolreduction in wines.Keywords: Jelly-fig achenes; methanol; pectinesterase inhibitor; carambola wine