褐变
多酚氧化酶
抗坏血酸
化学
苯丙氨酸解氨酶
绿原酸
过氧化物酶
食品科学
基质(水族馆)
苯丙氨酸
儿茶酚氧化酶
酶
生物化学
氨基酸
海洋学
地质学
作者
Wenting Zhao,Yue Wang,Yue Ma,Hao Liang,Xiaoyan Zhao
摘要
Abstract The effect of vacuum impregnation with ascorbic acid (AA) and calcium ascorbate (CaA) on enzymatic browning of fresh‐cut potatoes was investigated. Results showed that vacuum impregnation (VI) with AA‐CaA treatment for 2 min had a significant anti‐browning effect. VI treatment not only maintained cell membrane integrity, inhibited the key enzyme activities of polyphenol oxidase, peroxidase and phenylalanine ammonia‐lyase but also retarded generation of phenolic substrate, particularly chlorogenic acid. Meanwhile, VI promoted AA‐CaA solution to infiltrate into potato tissue and delayed loss of ascorbic acid. In conclusion, VI treatment was more efficient for preventing browning with a shorter processing time of 2 min compared to traditional impregnation under atmospheric pressure and could be used as a promising method to inhibit browning of fresh‐cut potatoes.
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