甘薯全粉加工的无硫复合护色技术及机理研究
首发时间:2013-01-02
摘要:本文通过考察柠檬酸、柠檬酸亚锡二钠、植酸、亚硫酸氢钠和抗坏血酸五种护色剂对甘薯全粉色泽的影响,优选出柠檬酸和抗坏血酸作为甘薯全粉加工合适的护色剂;同时通过正交试验,得到柠檬酸-抗坏血酸无硫复合护色剂的最佳护色工艺为:将10mm厚的甘薯切片在含有0.3%的柠檬酸和0.1%抗坏血酸的复合护色液中护色处理30min,可使制得的甘薯全粉亮度值L*达90.58,多酚氧化酶(PPO)的抑制率达88.13%。研究发现柠檬酸的添加能显著提高抗坏血酸的热稳定性;酶促褐变产物紫外-可见光谱扫描显示,加入复合护色剂后410 nm处吸收峰明显减弱,表明复合护色剂能有效抑制酶促褐变反应的发生;圆二色谱研究表明多酚氧化酶经复合护色剂处理后,酶蛋白二级结构中α-螺旋减少,而β-折叠结构增多,酶蛋白的分子构象被改变,从而降低多酚氧化酶活力。
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The research of compound color fixative without sulfur during sweet potato flour processing and its mechanism analysis
Abstract:In this paper ,Critic acid, Disodium stannous citrate,Phytic acid, Sodium sulfite and Ascorbic acid were selected as the color fixative to inspect their effects on the L* value of the sweet potato flour. Critic acid and ascorbic acid were selected as the preferred color fixative, Through regression orthogonal design we confirmed that better quality sweet potato flour could be obtained through soaking the 10mm slices in the compound color fixative which contains 0.3% critic acid and 0.1% ascorbic acid for 30min, the L* value of the sweet potato flour and the polyphenol oxidase inhibition ratio could reach 90.58 and 88.13% respectively. The results showed that the addition of critic acid could enhance the thermal stability of ascorbic acid; the absorption peak of enzymatic browning products of polyphenol oxidase with compound color fixative was significantly weakened at 410 nm in UV spectrophotometric, which indicated the formation of browning products was efficiently reduced. Circular dichroism showed that the compound color fixative might reduce polyphenol oxidase activity by changing its molecular conformation, the amount of α-helix in the secondary structure of polyphenol oxidase decreased as opposed to the increase of β-sheet.
Keywords: sweet potato flour compound color fixative mechanism
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