Inhibition of hexose oxidase on the dark spots in fresh wet noodle sheets: A feasible prevention of dark spots

Hexose oxidase was a feasible prevention for the dark spots in the fresh wet noodle sheets (FWNS). The chemical mechanism that hexose oxidase recucing the melanins of dark spots was discussed basis on the UPLC-TOF-MS analysis of the polyphenol oxidase (PPO)-catechol system. In the process of PPO browning, hexose oxidase catalyzed the oxidation of o-benzoquinone derivatives and their oligomers, hindering the formation of melanins. Hexose oxidase was efficient in FWNS with low ash content when water addition was 24%similar to 44% or pH range was 4 similar to 7.5. Hexose oxidase could inhubit dark spots in the presence of 10 metal ions. The recommended addition amount was 40 similar to 60 ppm, by which the dark spots could be compolitely inhibited. Hexose oxidase was also suitable for wholewheat and oat FWNS, Delta L-6d of wholewheat and oat FWNS were reduced by 4 and 7.98, respectively.

Automated summary

Hexose oxidase is an effective method to prevent the formation of dark spots on fresh wet noodle sheets (FWNS), especially in those with low ash content. The recommended addition amount is 40 to 60 ppm, and it is also suitable for wholewheat and oat FWNS.