Study on Browning Inhibition of Fresh-Cut Potatoes in Southwest Cold Highland
-
摘要: 西南冷凉地区是我国马铃薯主产区之一,近年来马铃薯产业快速发展,其加工产品不断增加,为解决鲜切马铃薯在保鲜过程中发生的褐变问题,以昭薯ZT032为试材,选取柠檬酸、L-半胱氨酸、D-异抗坏血酸钠、氯化钙作为护色剂,通过单因素试验,研究了其对鲜切马铃薯片的护色效果,并在此基础上采用响应面法进行护色剂复配研究。结果表明:复合护色剂对多酚氧化酶活性的抑制效果优于单一护色剂,复合护色剂的最优配方为柠檬酸0.47%、L-半胱氨酸0.28%、D-异抗坏血酸钠0.05%、氯化钙0.54%,在此条件下,酶活性抑制率可达95.13%,加工的鲜切马铃薯护色效果较好。Abstract: Southwest cold highland is one of the main potato producing areas in China. In recent years, the potato industry has been developed rapidly, and the processed products have been increased continually. In this study,the ZT032 potatoes were selected as test materials, and citric acid, L-cysteine, sodium D-isoascorbate and calcium chloride were applied as color protecting agents. Subsequently, the single factor experiments and response surface methodology were employed to evaluate the composite ratios and color protection effects on fresh-cut potato chips, aiming to solve the browning problem of fresh-cut potatoes during preservation. Results showed that the compound color protectant presented superior inhibition effects on polyphenol oxidase activity compared with single color protectant. The optimal formulation of compound color protectant was determined as follows: citric acid of0.47%, L-cysteine of 0.28%, D-isoascorbate sodium of 0.05% and calcium chloride of 0.54%. Under these conditions, the inhibition rate on enzyme activity reached to 95.13%, and the color protection effects of fresh-cut potatoes were better.
-
Keywords:
- fresh-cut potatoes /
- polyphenol oxidase /
- browning /
- inhibition
-
-
[1] CHEN C, HU W Z, HE Y B, et al. Effect of citric acid combined with UV-C on the quality of fresh-cut apples[J].Postharvest Biology and Technology, 2016, 111:126-131.DOI: 10.1016/j.postharvbio.2015.08.005.
[2] 姚春光.美国马铃薯产业发展对中国的启示[C]//屈冬玉,陈伊里.马铃薯产业与脱贫攻坚(2018).哈尔滨:哈尔滨地图出版社,2018:28-35. [3] 隋启君.西南地区马铃薯产业现状分析[C]//屈冬玉,陈伊里.中国马铃薯学术研讨会与第五届世界马铃薯大会论文集.哈尔滨:哈尔滨工程大学出版社,2004:277-282. [4] 屈会娟.西南五省马铃薯产业发展现状与对策[C]//屈冬玉,陈伊里.马铃薯产业与脱贫攻坚(2018).哈尔滨:哈尔滨地图出版社, 2018:65-70. [5] SAXENA A, BAWA A S, RAJU P S. Effect of minimal processing on quality of jackfruit(Artocarpus heterophyllus L.)bulbs using response surface methodology[J]. Food&Bioprocess Technology, 2012, 5(1):348-358. DOI: 10.1007/s11947-009-0276-x.
[6] CABEZAS-SERRANO A B, AMODIO M L, CORNACCHIA R,et al. Suitability of five different potato cultivars(Solanum tuberosum L.)to be processed as fresh-cut products[J].Postharvest Biology&Technology, 2009, 53(3):138-144.DOI: 10.1016/j.postharvbio.2009.03.009.
[7] KASNAK C. Effects of anti-browning treatments on the polyphenol oxidase and antioxidant activity of fresh-cut potatoes by using response surface methodology[J]. Potato Research, 2020, 63:417-430. DOI: 10.1007/s11540-019-09448-7.
[8] 田晓静,刘元林,龙鸣,等.鲜切马铃薯片护色方法对比与工艺优化[J].食品工业科技, 2018,39(14):137-141. DOI: 10.13386/j.issn1002-0306.2018.14.025. [9] 王馨雨,杨绿竹,王婷,等.植物多酚氧化酶的生理功能、分离纯化及酶促褐变控制的研究进展[J].食品科学,2020,41(9):222-237. DOI: 10.7506/spkx1002-6630-20190411-145. [10] 李俊,卢扬,刘永翔,等.不同品种马铃薯多酚氧化酶酶学特性对比[J].食品科技,2020,45(6):218-223. DOI: 10.13684/j.cnki.spkj.2020.06.039. [11] 李俊,刘嘉,刘辉,等.不同品种马铃薯泥加工过程中褐变抑制研究[J].食品研究与开发,2017,38(4):18-23. DOI: 10.3969/j.issn.1005-6521.2017.04.005. [12] 张芳,王梦茹,贾玉,等.曲酸真空浸渍处理对鲜切马铃薯冷藏期褐变及相关生理代谢的影响[J].保鲜与加工,2021,21(1):12-18. DOI: 10.3969/j.issn.1009-6221.2021.01.003. [13] 李利华.莴笋多酚氧化酶的酶学特性研究[J].保鲜与加工,2018,18(1):71-75. DOI: 10.3969/j.issn.1009-6221.2018.01.012. [14] 闫小宇,董喆,王沙沙,等.不同葡萄品种多酚氧化酶酶学特性比较[J].食品科学,2016,37(19):216-221. DOI: 10.7506/spkx1002-6630-201619036. [15] 王磊,阿地里江·阿不都拉,张富春,等.籽瓜瓤提取物对酪氨酸酶抑制作用及其成分分析[J].食品研究与开发,2018,39(19):7-13. DOI: 10.3969/j.issn.1005-6521.2018.19.002. [16] 崔霖芸.野木瓜果汁非酶褐变复配抑制剂的优化[J].食品与机械,2017,33(4):184-189. DOI: 10.13652/j.issn.1003-5788.2017.04.036. [17] 刘丽,徐洪岩,姜俊凤.不同抗氧化剂对鲜切马铃薯褐变的抑制效果[C]//屈冬玉,陈伊里.马铃薯产业与脱贫攻坚(2018).哈尔滨:哈尔滨地图出版社, 2018:349-352. [18] 刘军平,孙悦芳,禹凯博,等.有机酸对葛根多酚氧化酶活性的抑制及其护色效应[J].南昌大学学报(理科版),2019,43(6):550-555. DOI: 10.13764/j.cnki.ncdl.2019.06.008. [19] 邹立强,刘伟,刘军平,等.柠檬酸对多酚氧化酶相对酶活性、动力学和褐变参数的影响[J].食品科学,2012,33(17):141-144. [20] 连文绮,樊迎,张丹.不同褐变抑制剂对鲜切苹果保鲜性能的影响[J].山西农业科学,2018,46(2):284-287. DOI: 10.3969/j.issn.1002-2481.2018.02.30. [21] 廖春丽,王衡,李亚平,等. L-半胱氨酸及金属离子对马铃薯、苹果、甘薯多酚氧化酶活性的影响[J].江苏农业科学,2015,43(11):375-377. DOI: 10.15889/j.issn.1002-1302.2015.11.118. [22] 额日赫木,王梦茹,张芳,等.真空浸渍辅助L-半胱氨酸处理对贮藏期鲜切马铃薯的护色作用[J].食品研究与开发,2020,41(14):28-33. DOI: 10.12161/j.issn.1005-6521.2020.14.005. [23] LIMA TRIBST A A, DE CASTRO LEITE J′UNIOR B R, DE OLIVEIRA M M, et al. High pressure processing of cocoyam,Peruvian carrot and sweet potato:Effect on oxidative enzymes and impact in the tuber color[J]. Innovative Food Science&Emerging Technologies, 2016, 34:302-309. DOI: 10.1016/j.ifset.2016.02.010.
[24] 张礼良,胡文忠,姜爱丽,等. D-异抗坏血酸钠处理鲜切果蔬的研究进展[C]//中国食品科学技术学会第十五届年会论文摘要集.中国食品科学技术学会,2018:401-402. [25] 赵迪,温青玉,张康逸,等.复配型护色剂对菠菜生鲜面贮藏品质的调控[J].现代食品科技,2021,37(4):139-148,130.DOI: 10.13982/j.mfst.1673-9078.2021.4.0804. [26] 王丽璞,郁军,岳鹏翔,等.不同金属离子对多酚氧化酶的影响[J].食品科学,2011,32(13):244-247. [27] 周才琼,代小容,曾庆群.部分含金属离子的食品添加剂对茶多酚抗氧化活性的影响[J].食品工业科技,2007(11):199-201. DOI: 10.13386/j.issn1002-0306.2007.11.053. [28] 马永强,戴传荣,王鑫,等.抑制剂对蓝莓果汁加工过程的酶促褐变研究[J].中国食品添加剂,2017(2):124-129. DOI: 10.3969/j.issn.1006-2513.2017.02.012.
计量
- 文章访问数: 0
- HTML全文浏览量: 0
- PDF下载量: 0