The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment |
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| Authors: | Jhih-Ying Ciou Hsin-Hung Lin Po-Yuan Chiang Chiun-C Wang Albert Linton Charles |
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| Affiliation: | 1. Department of Hospitality Management, Ming Dao University, Changhua 52345, Taiwan;2. Nugen Bioscience (Taiwan) Co., Ltd., No. 29, 40th Rd., Taichung Industrial Park, Taichung 40768, Taiwan;3. Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung 402, Taiwan;4. Department of Food and Nutrition, Providence University, Shalu 433, Taiwan;5. Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology (NPUST), 1, Hseuh Fu Road, Pingtung 91201, Taiwan |
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| Abstract: | The mechanism of browning involving enzymatic browning was investigated in the pericarp of water caltrop, an Asian vegetable popular for its taste and medicinal properties. Polyphenol oxidase (PPO) and peroxidase (POD) activities were determined in pericarp at various times and temperatures. Water caltrop consisted of 44.22% moisture content, 37.23% crude fibre, and 2.63% crude protein. PPO and POD activities dropped from 62 and 38 units/g sample, respectively, as water temperature was increased from 30 to 80 °C. Optimum pH and temperature for PPO activity was at pH 5.0, 25–45 °C, and POD activity peaked at 60 °C. High PPO and POD activities at 40–50 °C resulted in degradation of phenolic compounds, which led to increased aggregation of browning pigments and discolouration (lower L-values) of the pericarp. Enzymatic browning was determined as the major factor in the browning discolouration of heat-treated water caltrop pericarp. |
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| Keywords: | Water caltrop pericarp Polyphenol oxidase activity Peroxidase activity Maillard browning Enzymatic browning |
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