Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism

被引：60

作者：

Zhang, Shaoying ^{[1
]}

Yu, Youwei ^{[1
]}

Xiao, Chunling ^{[1
]}

Wang, Xiangdong ^{[1
]}

Tian, Yuanyuan ^{[1
]}

机构：

[1] Shanxi Normal Univ, Coll Engn, Linfen City 041004, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2013年 / 53卷 / 02期

基金：

中国国家自然科学基金;

关键词：

Carbon monoxide; Fresh-cut lotus root slice; Browning; Phenolic metabolism; NITRIC-OXIDE; QUALITY; ANTIOXIDANT; ENZYMES; STRESS; ACID; PAL;

D O I：

10.1016/j.lwt.2013.04.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of carbon monoxide (CO) on enzymatic browning of fresh-cut lotus root slices in relation to phenolic metabolism was investigated. Fresh-cut lotus root slices were fumigated with CO gas at 75, 125, 175 or 225 mu L/L for 10, 20, 30 or 40 min, and then stored for 8 days at 5 degrees C. Changes in color, total phenol, malonaldehyde (MDA), and activities of phenolic-associated enzymes including polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in lotus root slices were measured. The results indicated that fumigating fresh-cut lotus root slices with 175 mu L/L of CO for 20 min delayed browning and inhibited increase of MDA. Besides, total phenol also showed higher level from 0 to 4 days. Furthermore, the activities of PPO and POD were inhibited, but PAL activity was increased. The present data suggests that CO has the potential to inhibit browning and maintain quality of fresh-cut lotus root slices. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：555 / 559

页数：5

共 31 条

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