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中国精品科技期刊2020
马永强,李丹,薛清卓,等. 蓝靛果打浆过程中酶促褐变机制及其抑制剂研究[J]. 食品工业科技,2024,45(13):176−185. doi: 10.13386/j.issn1002-0306.2023080033.
引用本文: 马永强,李丹,薛清卓,等. 蓝靛果打浆过程中酶促褐变机制及其抑制剂研究[J]. 食品工业科技,2024,45(13):176−185. doi: 10.13386/j.issn1002-0306.2023080033.
MA Yongqiang, LI Dan, XUE Qingzhuo, et al. Study on the Mechanism of Enzymatic Browning and Its Inhibitors during Lonicera caerulea Fruit Pulp Beating[J]. Science and Technology of Food Industry, 2024, 45(13): 176−185. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080033.
Citation: MA Yongqiang, LI Dan, XUE Qingzhuo, et al. Study on the Mechanism of Enzymatic Browning and Its Inhibitors during Lonicera caerulea Fruit Pulp Beating[J]. Science and Technology of Food Industry, 2024, 45(13): 176−185. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080033.

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

  • 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-半胱氨酸、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.

     

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