柠檬酸-超声波复合处理对鲜切马铃薯PPO和POD活性的抑制效果
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摘要
利用柠檬酸-超声波(Citric acid-ultrasonic,CA-US)复合处理,抑制鲜切马铃薯多酚氧化酶(Polyphenol oxidase,PPO)和过氧化物酶(Peroxidase,POD)活性,进而减少酶促褐变的产生。首先,考查了CA-US复合处理条件对鲜切马铃薯PPO和POD活性的影响。其次,考查了CA-US组合处理对鲜切马铃薯在贮藏过程PPO活性的影响。结果表明,鲜切马铃薯最佳CA-US复合处理条件为超声时间7.5 min,超声功率360 W,柠檬酸溶液质量分数1%。随着贮藏时间(0～180 min)的延长,鲜切马铃薯PPO和POD活性均呈现先上升而后下降的趋势,而经CA-US复合处理的样品PPO和POD活性,均低于未处理样品。在贮藏180 min时,未处理鲜切马铃薯的a*值显著增加(p<0.05),而L~*值显著降低(p<0.05),而经CA-US复合处理的样品并没有显著变化(p>0.05)。
The present study was attempted to inhibition the polyphenol oxidase(PPO) and peroxidase(POD) activity with citric acid-ultrasonic(CA-US) combination treatment, in order to reduce the enzymatic browning in fresh-cut potato. The first step was to evaluate the effect of CA-US combination treatment conditions on the PPO and POD activity of the fresh-cut potato.Then,the effect of the CA-US combination treatment on PPO activity,POD activity,and color changes was investigated during fresh-cut potato storage. The result showed that optimal conditions for CA-US combination treatment of the fresh-cut potato were ultrasonic time 4 min,ultrasonic power 360 W and citric acid solution concentration 1%. The PPO and POD activity of fresh-cut potato have shown both first increase then decrease with the increase of storage time(0～180 min),and the PPO and POD activity of samples treated by CA-US,were lower than those of un-treated samples. At storage time of 180 min,the significant increase of a*value(p<0.05),and significant decrease of L~* value(p<0.05) was founded in un-treated fresh-cut potatoes(p<0.05),howeverthere was no significant change in color in the CA-US treated samples(p>0.05).
The present study was attempted to inhibition the polyphenol oxidase(PPO) and peroxidase(POD) activity with citric acid-ultrasonic(CA-US) combination treatment, in order to reduce the enzymatic browning in fresh-cut potato. The first step was to evaluate the effect of CA-US combination treatment conditions on the PPO and POD activity of the fresh-cut potato.Then,the effect of the CA-US combination treatment on PPO activity,POD activity,and color changes was investigated during fresh-cut potato storage. The result showed that optimal conditions for CA-US combination treatment of the fresh-cut potato were ultrasonic time 4 min,ultrasonic power 360 W and citric acid solution concentration 1%. The PPO and POD activity of fresh-cut potato have shown both first increase then decrease with the increase of storage time(0～180 min),and the PPO and POD activity of samples treated by CA-US,were lower than those of un-treated samples. At storage time of 180 min,the significant increase of a*value(p<0.05),and significant decrease of L~* value(p<0.05) was founded in un-treated fresh-cut potatoes(p<0.05),howeverthere was no significant change in color in the CA-US treated samples(p>0.05).
引文
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[22]黄六容,马海乐,穆丽君,等.超声波对木瓜蛋白酶的活性及动力学和热力学参数的影响[J].高校化学工程学报,2012,26(1):89-92.
[23]Mason T J,Paniwnyk L and Lorimer J P.The uses of ultrasound in food technology[J].Ultrason Sonochem,1996(3):253-260.
[24]许雅宁,李江飞,孙琦,等.超声波-微波酶解提取河蚌内蛋白成化[J].农产品加工,2018(16):32-38.
[25]吕鹏,庄重,凌建亚,等.超声对酶的影响[J].生物技术通讯,2004,15(5):534-536.
[26]沈金玉,黄家音,李晓莉.果蔬酶促褐变机理及其抑制方法研究进展[J].食品研究与开发,2005,26(6):150-155.
[2]Weaver C,Marr E T.White vegetables:a forgotten source of nutrients:purdue roundtable executive summary[J].Adv Nutr,2013(3):318-326.
[3]Hirach M,Maherani B,Salmieri S,et al.Evaluation of antibacterial activity of two natural bio-preservatives formulations on freshness and sensory quality of ready to eat(RTE)foods[J].Food Cont,2018(4):29-41.
[4]You Y,Jiang Y,Sun J,et al.Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity[J].Food Chem,2012(3):1 191-1 196.
[5]Francis G A,Gallone A,Nychas G J,et al.Factors affecting quality and safety of fresh-cut produce[J].Crit Rev Food Sci Nutr,2012,52(7):595~610.
[6]Sukhonthara S,Kaewka K and Theerakulkait C.Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree[J].Food Chem,2016(1):922-927.
[7]赵东海,王云,张建平.果蔬酶促褐变的条件及控制方法研究[J].长江蔬菜,2005(7):32-34.
[8]Zhou L,Liu W,Stockmann R,et al.Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree[J].Innov Food Sci Emerg Technol,2018(2):196-207.
[9]Meneses N,Saldana G,Jaeger H,et al.Modelling of polyphenol oxidase inactivation by pulsed electric fields considering coupled effects of temperature and electric field[J].Innov Food Sci Emerg Technol,2013,20(4):126-132.
[10]Liu S W,Xu Q,Li X Y,et al.Effects of high hydrostatic pressure on physicochemical properties,enzymes activity,and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry[J].Innov Food Sci Emerg Technol,2016,36(6):48-58.
[11]JoséJ F B D S,Andrade N J D,Ramos A M,et al.Decontamination by ultrasound application in fresh fruits and vegetables[J].Food Cont,2014,45(4):36-50.
[12]Wei KY and Ali A.Ultrasound treatment on phenolic metabolism and antioxidant capacity of fresh-cut pineapple during cold storage[J].Food Chem,2017(7):247-253.
[13]Czechowska-Biskupa R,Rokita B,Lotfy S,et al.Degradation of chitosan and starch by 360-kHz ultrasound[J].Carbo Polymer,2005,60(2):175-184.
[14]Jambrak A R,Lelas V,Mason T J,et al.Physical properties of ultrasound treated soy proteins[J].J Food Eng,2009(4):386-393.
[15]Jang J H,Moon K D.Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid[J].Food Chem,2011(2):444-449.
[16]Raviyan P,Zhang Z and Feng H.Ultrasonication for tomato pectinmethylesterase inactivation:effect of cavitation intensity and temperature on inactivation[J].J Food Eng,2005(2):189-196.
[17]Zhong M T,Ming X W,Su P W,et al.Effects of ultrasound and additives on the function and structure of trypsin[J].Ultrason Sonochem,2004,11(6):399-404.
[18]许可,黄卓烈,邱桂英,等.超声波对海芋过氧化物酶催化活性影响的机理[J].华南农业大学学报,2007,28(4):60-64.
[19]孙程旭,郑淑芳,李建设.D-异抗坏血酸抑制鲜切马铃薯褐变的研究[J].食品研究与开发,2006(7):108-111.
[20]Aydin N,Kadioglu A.Changes in the chemical composition,polyphenol oxidase and peroxidase activities during development and ripening of medlar fruits(Mespilus germanical L).[J].J Plant Physiol,2001(27):3-4.
[21]石文奇,易长海,甘厚磊,等.超声波对液体α-淀粉酶酶学活性的影响[J].天津工业大学学报,2012,31(2):43-46.
[22]黄六容,马海乐,穆丽君,等.超声波对木瓜蛋白酶的活性及动力学和热力学参数的影响[J].高校化学工程学报,2012,26(1):89-92.
[23]Mason T J,Paniwnyk L and Lorimer J P.The uses of ultrasound in food technology[J].Ultrason Sonochem,1996(3):253-260.
[24]许雅宁,李江飞,孙琦,等.超声波-微波酶解提取河蚌内蛋白成化[J].农产品加工,2018(16):32-38.
[25]吕鹏,庄重,凌建亚,等.超声对酶的影响[J].生物技术通讯,2004,15(5):534-536.
[26]沈金玉,黄家音,李晓莉.果蔬酶促褐变机理及其抑制方法研究进展[J].食品研究与开发,2005,26(6):150-155.