The role of amylolytic and proteolytic enzyme activities of vegetables, fruits, and edible fungi in flavor enhancement during cooking

摘要: Abstract The enzyme activities of 25 vegetables, 5 fruits, and three edible fungi were analyzed in an attempt to understand the enzymatic generation flavor components from food materials during cooking processing. enzymes some vegetables more active at pH 3 than 5, whereas most exhibited lower starch-degrading activity 3. Broccoli demonstrated high protease (15.17 U/g), carboxypeptidase (794.04 mU/g), aminopeptidases (9.79 or 19.13 mU/g) glutamyl aminopeptidase spinach enokitake was acidic region, peaking 4. There no effect 1% NaCl on any pH, but they significantly inhibited by 5% These results indicate that different depending conditions such as concentration.