超声处理控制鲜切甘薯褐变的生理机制
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摘要
目的针对甘薯鲜切后易氧化褐变问题,研究超声处理对鲜切甘薯酶促褐变影响的机制,确定最佳的超声处理时间。方法甘薯经鲜切后,先在25℃,40 kHz下超声处理不同时间(0,5,10,20 min),然后测定其在4℃冷藏期间对甘薯色泽、丙二醛(MDA)含量、褐变相关酶活性及酚类底物含量的影响。结果适宜时间的超声处理能有效保持鲜切甘薯的亮度和色度,抑制MDA的积累,钝化多酚氧化酶(PPO)和过氧化物酶(POD)的活性,激发苯丙氨酸解氨酶(PAL)活性,提高了甘薯总酚含量和抗氧化能力,延缓了褐变的发生。结论以超声处理10 min的防褐变效果最佳,处理20 min会对甘薯组织造成损伤,从而加重褐变。
The work aims to study the physiological mechanism of ultrasonic treatment on enzymatic browning in view of the oxidative browning of fresh-cut sweet potato and find the optimal ultrasonic treatment time. Fresh-cut sweet potato slices were treated with ultrasound for 0, 5, 10 and 20 min at frequency of 40 kHz and temperature of 25 ℃. The color, malondialdehyde content, browning related enzyme activities and total phenol content of fresh-cut sweet potato at 4 ℃ storage were tested. Moderate ultrasonic time effectively maintained the brightness and color of fresh-cut sweet potato, inhibited the accumulation of malondialdehyde, passivated the activity of polyphenol oxidase and peroxidase,stimulated the activity of phenylalanine ammonia-lyase, improved the total phenol content and antioxidant capacity, and ultimately delayed browning of fresh-cut sweet potato. The best anti-browning effect is achieved by ultrasonic treatment for 10 min, and ultrasonic treatment for 20 min will cause damage to sweet potato tissue and aggravate browning.
The work aims to study the physiological mechanism of ultrasonic treatment on enzymatic browning in view of the oxidative browning of fresh-cut sweet potato and find the optimal ultrasonic treatment time. Fresh-cut sweet potato slices were treated with ultrasound for 0, 5, 10 and 20 min at frequency of 40 kHz and temperature of 25 ℃. The color, malondialdehyde content, browning related enzyme activities and total phenol content of fresh-cut sweet potato at 4 ℃ storage were tested. Moderate ultrasonic time effectively maintained the brightness and color of fresh-cut sweet potato, inhibited the accumulation of malondialdehyde, passivated the activity of polyphenol oxidase and peroxidase,stimulated the activity of phenylalanine ammonia-lyase, improved the total phenol content and antioxidant capacity, and ultimately delayed browning of fresh-cut sweet potato. The best anti-browning effect is achieved by ultrasonic treatment for 10 min, and ultrasonic treatment for 20 min will cause damage to sweet potato tissue and aggravate browning.
引文
[1]王礼群,刘硕,杨春贤,等.鲜切甘薯不同部位褐变机理差异[J].食品科学,2018,39(1):285-290.WANG Li-qun,LIU Shuo,YANG Chun-xian,et al Mechanism of Browning in Different Parts of Fresh-cut Sweet Potato[J].Food Science,2018,39(1):285-290.
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[10]JESSIKA G S,FERNANDES F A N,OLIVEIRA L DS,et al.Influence of Ultrasound on Fresh-cut Mango Quality Through Evaluation of Enzymatic and Oxidative Metabolism[J].Food and Bioprocess Technology,2015,8(7):1532-1542.
[11]FAN K,ZHANG M,JIANG F J.Ultrasound Treatment to Modified Atmospheric Packaged Fresh-cut Cucumber:Influence on Microbial Inhibition and Storage Quality[J].Ultrasonics Sonochemistry,2019(2):3.
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[13]ORDó?EZ-SANTOS L E,MARTíNEZ-GIRóN J,ARIAS-JARAMILLO M E.Effect of Ultrasound Treatment on Visual Color,Vitamin C,Total Phenols,and Carotenoids Content in Cape Gooseberry Juice[J]Food Chemistry,2017,233:96-100.
[14]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导书[M].北京:中国轻工业出版社,2007.CAO Jian-kang,JIANG Wei-bo,ZHAO Yu-mei.Physiological and Biochemical Experiments of Fruits and Vegetables after Harvest[M].Beijing:China Light Industry Press,2007.
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[16]郑亚男,胡文忠,姜爱丽,等.茉莉酸甲酯对鲜切甘薯伤害防御反应的研究[J].食品工业科技,2012,33(2):368-372.ZHENG Ya-nan,HU Wen-zhong,JIANG Ai-li,et al.Research of Methyl Jasmonate on the Wounding Defense Response for Fresh-cut Sweet Potatoes[J].Science and Technology of Food Industry,2012,33(2):368-372.
[17]刘伟,宋弋,廖小军,等.超声波技术在果蔬采后贮藏保鲜中的研究进展[J].食品研究与开发,2017,38(23):206-216.LIU Wei,SONG Yi,LIAO Xiao-jun,et al.Research Advance on the Ultrasonic Technology in Postharvest Fruits and Vegetables Storage[J].Food Research and Development,2017,38(23):206-216.
[18]程新峰,蒋凯丽,朱玉钢,等.超声波灭酶机制及其在食品加工中的应用[J].食品工业科技,2016,37(8):351-357.CHENG Xin-feng,JIANG Kai-li,ZHU Yu-gang,et al The Mechanism of Enzyme Inactivation Induced by Ultrasound and Its Application in Food Processing[J].Science and Technology of Food Industry,2016,37(8):351-357.
[19]WANG Q,CAO Y,ZHOU L,et al.Effects of Postharvest Curing Treatment on Flesh Colour and Phenolic Metabolism in Fresh-cut Potato Products[J].Food Chemistry,2015,169(2):246-254.
[20]YEOH W K,ALI A.Ultrasound Treatment on Phenolic Metabolism and Antioxidant Capacity of Fresh-cut Pineapple During Cold Storage[J].Food Chemistry2017,216:247-253.
[2]潘艳芳.红薯蛋白质组学及浓缩汁生物有效性研究[D].天津:天津科技大学,2016.PAN Yan-fang.Proteomic Investigation on Sweet Potato and Bioavailability of Concentrate Juice[D].Tianjin:Tianjin University of Science and Technology,2016.
[3]刘程惠,胡文忠,王艳颖,等.不同贮藏温度下鲜切甘薯的生理生化变化[J].食品工业科技,2012,33(17):342-345.LIU Cheng-hui,HU Wen-zhong,WANG Yan-ying,et al.Changes of Physiology and Biochemistry of Fresh-cut Sweet Potato at Different Storage Temperatures[J].Science and Technology of Food Industry,2012,33(17):342-345.
[4]罗佳丽.鲜切紫薯褐变机理及控制技术研究[D].重庆:西南大学,2013.LUO Jia-li.Studies on the Browning Mechanism and Preservation Technology of Fresh-cut Purple Sweet Potato[D].Chongqing:Southwest University,2013.
[5]郁志芳,夏志华,陆兆新.鲜切甘薯酶促褐变机理的研究[J].食品科学,2005(5):54-59.YU Zhi-fang,XIA Zhi-hua,LU Zhao-xin.Enzymatic Browning Mechanism of Fresh Cut Sweet Potatoes(Ipomoea Batatas)[J].Food Science,2005(5):54-59.
[6]LIU X,YANG Q,LU Y Z,et al.Effect of Purslane(Portulaca Oleracea L)Extract on Anti-browning of Fresh-cut Potato Slices During Storage[J].Food Chemistry,2019,283:445-453.
[7]张莉会,乔宇,廖李,等.不同酶抑制剂对控制鲜切山药褐变的研究[J].食品工业,2018,39(10):82-86.ZHANG Li-hui,QIAO Yu,LIAO Li,et al.Study on the Control of the Browning of Fresh Cut Yam by Different Enzyme Inhibitors[J].The Food Industry,2018,39(10):82-86.
[8]AMARAL R D A,BENEDETTI B C,PUJOLA M.et al.Effect of Ultrasound on Quality of Fresh-cut Potatoes During Refrigerated Storage[J].Food Engineering Reviews,2015,7(2):176-184.
[9]杨明冠,朱传合.超声处理抑制鲜切马铃薯酶促褐变的机理研究[J].农产品加工,2016(6):1-5.YANG Ming-guan,ZHU Chuan-he.Study on Mechanism of Ultrasound Inhibiting Enzymatic Browning of Fresh-cut Potato[J].Farm Products Processing,2016(6):1-5.
[10]JESSIKA G S,FERNANDES F A N,OLIVEIRA L DS,et al.Influence of Ultrasound on Fresh-cut Mango Quality Through Evaluation of Enzymatic and Oxidative Metabolism[J].Food and Bioprocess Technology,2015,8(7):1532-1542.
[11]FAN K,ZHANG M,JIANG F J.Ultrasound Treatment to Modified Atmospheric Packaged Fresh-cut Cucumber:Influence on Microbial Inhibition and Storage Quality[J].Ultrasonics Sonochemistry,2019(2):3.
[12]PUTNIK P,BURSA?KOVA?EVI?D,HERCEG K,et al.Influence of Anti-browning Solutions,Air Exposure,and Ultrasound on Color Changes in Fresh-cut Apples During Storage[J].Journal of Food Processing&Preservation,2017,64(6):e13288.
[13]ORDó?EZ-SANTOS L E,MARTíNEZ-GIRóN J,ARIAS-JARAMILLO M E.Effect of Ultrasound Treatment on Visual Color,Vitamin C,Total Phenols,and Carotenoids Content in Cape Gooseberry Juice[J]Food Chemistry,2017,233:96-100.
[14]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导书[M].北京:中国轻工业出版社,2007.CAO Jian-kang,JIANG Wei-bo,ZHAO Yu-mei.Physiological and Biochemical Experiments of Fruits and Vegetables after Harvest[M].Beijing:China Light Industry Press,2007.
[15]GANI A,BABA W N,AHMAD M,et al.Effect of Ultrasound Treatment on Physico-chemical,Nutraceutical and Microbial Quality of Strawberry[J].LWT-food Science and Technology,2016,66:496-502.
[16]郑亚男,胡文忠,姜爱丽,等.茉莉酸甲酯对鲜切甘薯伤害防御反应的研究[J].食品工业科技,2012,33(2):368-372.ZHENG Ya-nan,HU Wen-zhong,JIANG Ai-li,et al.Research of Methyl Jasmonate on the Wounding Defense Response for Fresh-cut Sweet Potatoes[J].Science and Technology of Food Industry,2012,33(2):368-372.
[17]刘伟,宋弋,廖小军,等.超声波技术在果蔬采后贮藏保鲜中的研究进展[J].食品研究与开发,2017,38(23):206-216.LIU Wei,SONG Yi,LIAO Xiao-jun,et al.Research Advance on the Ultrasonic Technology in Postharvest Fruits and Vegetables Storage[J].Food Research and Development,2017,38(23):206-216.
[18]程新峰,蒋凯丽,朱玉钢,等.超声波灭酶机制及其在食品加工中的应用[J].食品工业科技,2016,37(8):351-357.CHENG Xin-feng,JIANG Kai-li,ZHU Yu-gang,et al The Mechanism of Enzyme Inactivation Induced by Ultrasound and Its Application in Food Processing[J].Science and Technology of Food Industry,2016,37(8):351-357.
[19]WANG Q,CAO Y,ZHOU L,et al.Effects of Postharvest Curing Treatment on Flesh Colour and Phenolic Metabolism in Fresh-cut Potato Products[J].Food Chemistry,2015,169(2):246-254.
[20]YEOH W K,ALI A.Ultrasound Treatment on Phenolic Metabolism and Antioxidant Capacity of Fresh-cut Pineapple During Cold Storage[J].Food Chemistry2017,216:247-253.
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