|
|||||
|
|
| 鲜切果蔬酶促褐变发生机理的研究 | |
| 引用本文： | 程双,胡文忠,马跃,刘程惠. 鲜切果蔬酶促褐变发生机理的研究[J]. 食品工业科技, 2010, 0(1) |
| 作者姓名： | 程双 胡文忠 马跃 刘程惠 |
| 作者单位： | 1. 大连工业大学生物与食品工程学院,辽宁大连,116034 2. 大连民族学院生命科学学院,辽宁大连,116600 3. 甘肃农业大学食品科学与工程学院,甘肃兰州,730070 |
| 基金项目： | 国家自然科学基金项目(30771508,30671458,30972038) |
| 摘 要： | 为了进一步揭示鲜切果蔬酶促褐变发生过程及其机理,采用鲜切茄子和鲜切甘薯为实验材料,研究了与酶促褐变发生密切相关的酶活性变化及伤害胁迫生理。结果表明:两种果蔬经鲜切处理后诱发了酶促褐变的快速发生,鲜切甘薯的酶促褐变反应滞后于鲜切茄子。在贮藏期间两种果蔬的过氧化物酶(POD)活性和丙二醛(MDA)含量逐渐上升,总酚含量与苯丙氨酸解氨酶(PAL)活性变化一致,均先升后降。鲜切甘薯多酚氧化酶(PPO)活性逐渐上升,但鲜切茄子的PPO却呈下降趋势。结果还表明:鲜切果蔬不仅在切割表面发生酶促褐变反应,在远离切割部位也诱发了生理生化反应,这可能是由于切割伤害胁迫产生的刺激信号转导而引致组织的整体协同伤害防御反应的结果。 |
| 关 键 词： | 鲜切果蔬 酶促褐变 机理 |
Study on the enzymatic browning mechanism of fresh-cut fruits and vegetables |
|
| CHENG Shuang,HU Wen-zhong,MA Yue,LIU Cheng-hui. Study on the enzymatic browning mechanism of fresh-cut fruits and vegetables[J]. Science and Technology of Food Industry, 2010, 0(1) | |
| Authors: | CHENG Shuang HU Wen-zhong MA Yue LIU Cheng-hui |
| Affiliation: | CHENG Shuang1,HU Wen-zhong2,MA Yue3,LIU Cheng-hui2(1.College of Bio & Food Engineering,Dalian Polytechnic University,Dalian 116034,China,2.College of Life Science,Dalian Nationalities University,Dalian 116600,3.College of Food Science , Engineering,Gansu Agricultural University,Lanzhou 730070,China) |
| Abstract: | The fresh-cut eggplant and sweet potato were used to study the changes of enzyme activity related to enzymatic browning,and physiology of stress damage,in order to reveal the process and mechanism of enzymatic browning on fresh-cut fruit and vegetable.The results showed that enzymatic browning of eggplant and sweet potato occurred rapidly by fresh-cut treatment,enzymatic browning of fresh-cut sweet potato lagged behind eggplant.Two kinds of vegetable's peroxidase(POD)activity and malondial dehyde(MDA)conten... |
| Keywords: | fresh-cut fruits and vegetables enzymatic browning mechanism |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |