Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/68962
標題: The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment
作者: Ciou, J.Y.
Lin, H.H.
Chiang, P.Y.
Wang, C.C.
Charles, A.L.
關鍵字: Water caltrop pericarp
Polyphenol oxidase activity
Peroxidase
activity
Maillard browning
Enzymatic browning
litchi fruit pericarp
partial-purification
soluble peroxidase
phenolics
l.
期刊/報告no:: Food Chemistry, Volume 127, Issue 2, Page(s) 523-527.
摘要: 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 degrees C. Optimum pH and temperature for PPO activity was at pH 5.0, 25-45 degrees C, and POD activity peaked at 60 degrees C. High PPO and POD activities at 40-50 degrees 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. (C) 2011 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/68962
ISSN: 0308-8146
文章連結: http://dx.doi.org/10.1016/j.foodchem.2011.01.034
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