蓝靛果打浆过程中酶促褐变机制及其抑制剂研究
Study on the Mechanism of Enzymatic Browning and Its Inhibitors during Lonicera caerulea Fruit Pulp Beating
马永强 1李丹 1薛清卓 1修伟业 1李广志 2遇世友1
作者信息
- 1. 黑龙江省谷物食品与谷物资源重点实验室,哈尔滨商业大学食品工程学院,黑龙江哈尔滨 150028
- 2. 黑龙江省谷物食品与谷物资源重点实验室,哈尔滨商业大学食品工程学院,黑龙江哈尔滨 150028;哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨 150028
- 折叠
摘要
为解决蓝靛果打浆工艺单元的酶促褐变现象,提高蓝靛果的利用价值.实验研究蓝靛果在打浆工艺中主要参与酶促褐变反应的酚类底物及其抑制能力,并分析酚类底物与表儿茶素对多酚氧化酶(Polyphenol oxidase,PPO)反应的相互作用,进而确定酶促褐变机理.并进一步通过对比抗坏血酸、L-半胱氦酸、氯化钙、EDTA-2Na、柠檬酸添加量对褐变抑制率的影响,筛选出效果最佳的三种抑制剂.结果表明,蓝靛果打浆工艺中参与酶促褐变的首要影响因素是表儿茶素,并且表儿茶素对PPO的淬灭机制为静态淬灭.响应面优化试验确定复合抑制剂的最佳组合为:抗坏血酸添加量0.11％、L-半胱氨酸添加量0.11％、EDTA-2Na添加量0.08％,该条件下蓝靛果汁的褐变抑制率为93.17％.说明选用以上复合抑制剂可抑制蓝靛果打浆工艺中的酶促褐变.
Abstract
In order to solve the enzymatic browning phenomenon in the pulping unit of Lonicera caerulea fruits and improve its utilization value.The main phenolic substrates involved in the enzymatic browning reaction in the pulping process of Lonicera caerulea fruits and the inhibition ability were investigated,and the interactions between phenolic substrates and epicatechin on the reaction of polyphenol oxidase(PPO)were analyzed and its mechanism of enzymatic browning was also determined.The three most effective inhibitors were further selected by comparing the effects of ascorbic acid,L-cysteine,calcium chloride,EDTA-2Na,and citric acid additions on the browning inhibition rate.The results showed that epicatechin was the primary influencing factor involved in enzymatic browning in the pulping process of Lonicera caerulea fruits,and the quenching mechanism of epicatechin on PPO was static quenching.The response surface optimization test determined the optimal combination of composite inhibitors as 0.11％ascorbic acid,0.11％L-cysteine,and 0.08％EDTA-2Na,and the browning inhibition rate of Lonicera caerulea fruits juice under this condition was 93.17％.It indicates that the above composite inhibitors can inhibit the enzymatic browning in the pulping process of Lonicera caerulea fruits.
关键词
蓝靛果/酶促褐变/褐变机理/抑制剂Key words
Lonicera caerulea fruits/enzymatic browning/mechanism of browning/inhibitor引用本文复制引用
基金项目
黑龙江省应用技术研究与开发计划(GA20B301)
中国烹饪协会全国餐饮职业教指委一般课题(2023)(CYHZW-YB2023021)
出版年
2024
国家科技期刊平台
NSTL
万方数据