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Rong Li; Jimmy C. Yu; Zi-Tao Jiang (2006)
Publisher: University of Zagreb
Journal: Food Technology and Biotechnology
Languages: English
Types: Article
Subjects: Armoracia rusticana, Biotechnology, TP368-456, thioglucosides, isothiocyanates, enzymatic hydrolysis, TP248.13-248.65, Food processing and manufacture

Classified by OpenAIRE into

mesheuropmc: body regions
The conditions of enzymatic hydrolysis of thioglucosides, which are the precursors of the pungent components in Armoracia rusticana grown in China, were studied. The effects of incubation time, temperature, pH and the addition of ascorbic acid on the hydrolysis of thioglucosides were determined. The optimum hydrolytic conditions for the pungent components from thioglucosides were time, 120 min; temperature, 65 oC; pH=4.0 and ascorbic acid, 2 mg/g. The mixture of pungent components in a pale-yellow liquid and a yield of 0.85 % were isolated and analyzed by GC/MS. Nine constituents were identified, representing 92.1 % of the pungent components. The major constituents were allyl isothiocyanate (78.4 %), 3-butenyl isothiocyanate (1.5 %), 2-pentyl isothiocyanate (2.1 %) and β-phenylethyl isothiocyanate (9.4 %).

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