Wu Shengjun
School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu 222005, China.
Food Chem. 2014 Oct 1;160:8-10. doi: 10.1016/j.foodchem.2014.03.088. Epub 2014 Mar 22.
Browning tends to occur in grape juice during processing and storage and decreases the commercial value of it. Thus, browning inhibition is an important objective for manufacturers. This study aims to investigate the efficacy of glutathione as a browning inhibitor for use on grape juice. Grape juice browning treated with glutathione was monitored during processing and accelerated browning. 0.04% of glutathione inhibited 99.4% of the polyphenoloxidase activity in the grape juice. Consequently, during processing at room temperature and accelerated browning at 80 °C, the browning in the grape juice treated with glutathione was significantly lower than that in the control (p<0.05). The results indicate that glutathione is a promising browning inhibitor used in grape juice.
葡萄汁在加工和储存过程中容易发生褐变，这会降低其商业价值。因此，抑制褐变是制造商的一个重要目标。本研究旨在探讨谷胱甘肽作为葡萄汁褐变抑制剂的效果。在加工和加速褐变过程中，监测了用谷胱甘肽处理的葡萄汁的褐变情况。0.04%的谷胱甘肽抑制了葡萄汁中99.4%的多酚氧化酶活性。因此，在室温加工和80℃加速褐变过程中，用谷胱甘肽处理的葡萄汁的褐变明显低于对照组（p<0.05）。结果表明，谷胱甘肽是一种很有前景的用于葡萄汁的褐变抑制剂。
