多酚氧化酶
褐变
化学
绿原酸
食品科学
多酚
维生素C
儿茶素
儿茶酚氧化酶
基质(水族馆)
酶
抗氧化剂
生物化学
过氧化物酶
生物
生态学
作者
Liu Hai,Jiangming Li,Yueming Jiang,Fengjun Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-01-01
卷期号:430: 137021-137021
被引量:1
标识
DOI:10.1016/j.foodchem.2023.137021
摘要
Pineapple as an important tropical fruit in the world is prone to internal browning (IB) caused by the oxidation of phenolic substances. To address the occurrence of IB, endogenous polyphenol oxidase (PPO) substrates were extracted, separated, and purified from pineapple fruit, and then four compounds were obtained and identified as catechin, epicatechin, chlorogenic acid and pyrocatechol. The contents of these substrates increased, reached the maximum value in the middle storage period, decreased gradually, and then maintained a relatively stable level by the end of storage. Meanwhile, pineapple PPO substrates were unstable in structure and susceptible to be degraded under the condition of light, high temperature (>40 °C), alkalinity (pH > 9) or metal ion (Ca2+, Cu2+, Fe2+, Pb2+ and Zn2+). Additionally, the presences of O2 and H2O2 increased the enzymatic oxidation of the pineapple PPO substrates, whereas CO2, N2, Vc (Vitamin C), l-cysteine, Na2SO3 and Na2S2O5 inhibited this oxidation.
科研通智能强力驱动
Strongly Powered by AbleSci AI