外源γ-氨基丁酸处理对鲜切马铃薯贮藏期间酶促褐变的影响。
Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage.
作者信息
Gao Haiyan, Zeng Qing, Ren Zhengnan, Li Peizhong, Xu Xinxing
机构信息
1School of Life Sciences, Shanghai University, Shanghai, 200444 People's Republic of China.
Shanghai Key Laboratory of Bio-Energy Crops, Shanghai, 200444 People's Republic of China.
出版信息
J Food Sci Technol. 2018 Dec;55(12):5035-5044. doi: 10.1007/s13197-018-3442-1. Epub 2018 Oct 10.
Abstract
The aim of this study was to evaluate the effect of γ-aminobutyric acid (GABA) treatment on the enzymatic browning of fresh-cut potatoes. The browning index and activities of browning and defense-related enzymes were analyzed after 0, 1, 2, 3, 4, 5, and 6 days of storage at 4 °C. The results showed that the treatment with 20 g/L GABA for 10 min significantly retarded the browning of fresh-cut potatoes. GABA inhibited the browning of fresh-cut potatoes by enhancing the activities of catalase and superoxide dismutase, and decreasing the activities of polyphenol oxidase and reactive oxygen species. The results suggest that GABA plays an important role in reducing the browning of fresh-cut potatoes. Hence, GABA treatment is a promising approach for reducing the browning and maintaining the quality of fresh-cut potatoes.
摘要
本研究的目的是评估γ-氨基丁酸（GABA）处理对鲜切土豆酶促褐变的影响。在4℃下储存0、1、2、3、4、5和6天后，分析了褐变指数以及与褐变和防御相关的酶的活性。结果表明，用20 g/L GABA处理10分钟可显著延缓鲜切土豆的褐变。GABA通过增强过氧化氢酶和超氧化物歧化酶的活性以及降低多酚氧化酶和活性氧的活性来抑制鲜切土豆的褐变。结果表明，GABA在减少鲜切土豆褐变方面发挥着重要作用。因此，GABA处理是一种有前景的方法，可用于减少鲜切土豆的褐变并保持其品质。
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