ENZYME-AMPLIFIED MICROTITER PLATE ASSAY FOR ETHANOL - ITS APPLICATION TO THE DETECTION OF APPARENT ETHANOL IN PEANUTS

被引：7

作者：

CHUNG, SY ^{[1
]}

VERCELLOTTI, JR ^{[1
]}

SANDERS, TH ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV, USDA ARS, RALEIGH, NC 27695 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 06期

关键词：

ETHANOL; ALCOHOL DEHYDROGENASE; ALDEHYDE DEHYDROGENASE; ENZYME AMPLIFICATION; MICROTITER PLATE ASSAY; PEANUTS;

D O I：

10.1021/jf00054a024

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A colorimetric microtiter plate assay amplified by aldehyde dehydrogenase, in the presence of alcohol dehydrogenase, nicotinamide adenine dinucleotide, diaphorase, and p-iodanitrotetrazolium violet was developed for detection of protein-bound apparent ethanol (i.e., ethanol and other primary alcohols) in peanuts of differing maturity and curing (stackpole) stages. Data showed that at each curing stage mature peanuts had a lower level of protein-bound ethanol than immature peanuts and that at each maturity stage the level of protein-bound ethanol decreased during curing. This change in the level of protein-bound ethanol suggests that peanut maturity and curing have an effect on the binding of ethanol to peanut proteins. The implication of this is that the extent of flavor binding might contribute to the consequent difference in flavors between mature/cured and immature/cured peanuts.

引用

页码：1545 / 1548

页数：4

共 17 条

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