褐变
绿原酸
多酚氧化酶
化学
苯丙氨酸解氨酶
儿茶酚氧化酶
食品科学
生物化学
过氧化物酶
酶
作者
Qian-Ling Gao,Sen Yang,Han-Xi Li,Ling-Wen Hu,Youping Liu,Hongping Chen,Lin Chen
标识
DOI:10.1016/j.lwt.2024.116356
摘要
Enzymatic browning is one of important factor causing quality deterioration of Goji berries (GB). To understand the enzymatic browning process of GB and its mechanism, changes of L*, a*, b* values, and the total color difference and whiteness index during the air contact storage were evaluated. Then changes of moisture content, total phenolics and the activities of the key browning enzymes, peroxidase (POD), Polyphenol oxidase (PPO), phenylalanine ammonia-lyase (PAL) and Superoxide dismutase (SOD), were determined during storage. Finally, the chemical constituents of GB were determined by targeted metabolomics and HPLC, and the possibility that these constituents were endogenous substrates of key enzymes for browning were evaluated. The results show that brightness and reddish-yellowness diminished are the general characteristics of GB discoloration. The activity of browning related enzymes (POD, PPO, PAL) was consistent with that of phenolics and flavonoids, which increased first and then decreased during storage. The content of chlorogenic acid decreased most rapidly under the action of the enzyme, which degraded 75% within 5min, followed by ferulic acid and rutin. Therefore, it is suggested that chlorogenic acid is the main endogenous substrate of GB enzymatic browning. In conclusion, these studies provide experimental basis for the browning mechanism of GB.
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