褐变
多酚氧化酶
苯丙氨酸解氨酶
抗氧化剂
酶
儿茶酚氧化酶
食品科学
酪氨酸酶
化学
过氧化物酶
生物化学
作者
Tingting Wang,Ting Yan,Jingkun Shi,Yichuang Sun,Qingguo Wang,Qingqing Li
标识
DOI:10.1016/j.foodres.2022.112449
摘要
In this study, the browning degrees of fresh-cut potatoes of different cultivars were investigated. Fresh-cut potatoes of the ‘Huangjin’ cultivar exhibited a higher browning index and sensory quality deterioration over time compared with ‘Minshu’ potatoes. ‘Huangjin’ exhibited a higher activity of browning-related enzymes such as polyphenol oxidase, tyrosinase, peroxidase, phenylalanine ammonia-lyase, phospholipase D (PLD), and lipoxygenase (LOX) than ‘Minshu’. Furthermore, ‘Minshu’ exhibited lower H2O2 and malonaldehyde (MDA) contents, lower membrane lipid degradation and peroxidation, and delayed browning, attributable to its low PLD and LOX activities. The ultrastructure of ‘Minshu’ cells remained intact 7 h after cutting, while that of ‘Huangjin’ cells was severely damaged, and ‘Minshu’ cells exhibited more Golgi complexes and black particles than ‘Huangjin’ cells. Moreover, ‘Huangjin’ cells exhibited numerous multivesicular bodies, which were nonexistent in ‘Minshu’ cells. The results show that ‘Minshu’ potatoes feature a lower browning-related enzyme activity than ‘Huangjin’, and a tough cell structure to resist post-cut browning.
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