The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment

in Sciences Citation Index(SCI), 科學引文索引資料庫(SCI)
標題The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment
出版類型SCI(Sciences Citation Index)
出版年度2010
AuthorsAlbert Linton Charles, 邱亞伯
開始頁523
頁數4
出版日期2011 / 1
其他編號0000
中文摘要

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 C. Optimum pH and temperature for PPO activity was at pH 5.0, 25–45 C, and POD activity peaked
at 60 C. High PPO and POD activities at 40–50 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.

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期刊名稱Food Chemistry
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