期刊
FOOD CHEMISTRY
卷 177, 期 -, 页码 376-381出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.01.065
关键词
Hydrogen sulfide; Enzymatic browning; Fresh-cut lotus root slices
资金
- Natural Science Foundation of China [31101372]
- Postdoctoral Science Foundation of China [2014M551858]
- Postdoctoral Science Foundation of Jiangxi Province [2014KY24]
- Jiang Xi Provincial Natural Science Foundation of China [20122BBF60075]
The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O-2(center dot-)), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radical scavenging activity and the reducing power) and activities of the phenol metabolism-associated enzymes including phenylalanine ammonialyase (PAL), catalase (CAT), peroxidase (POD), polyphenol oxidase (PPO) were evaluated. The results showed that treatment with 15 mu l L-1 H2S significantly inhibited the browning of fresh-cut lotus root slices (P < 0.05), reduced significantly O-2(center dot-) production rate and H2O2 content, and enhanced antioxidant capacities (P < 0.05). PPO and POD activities in the fresh-cut lotus root slices were also significantly inhibited by treatment with H2S (P < 0.05). This study suggested that treatment with exogenous H2S could inhibit the browning of fresh-cut lotus root slices by enhancing antioxidant capacities to alleviate the oxidative damage. (C) 2015 Elsevier Ltd. All rights reserved.
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