Department of Nutrition and Dietetics, Faculty of Health Sciences, Afyonkarahisar Health Sciences University, Afyonkarahisar, Turkey.
J Food Sci. 2020 Nov;85(11):3858-3865. doi: 10.1111/1750-3841.15468. Epub 2020 Sep 29.
Potato color turns to brown after some process such as peeling, cutting, and slicing. In this research, the effect of acid-heat coagulated whey and commercial whey solutions on the color, polyphenol oxidase, phenylalanine ammonia-lyase activity, malondialdehyde, hydrogen peroxide content of potatoes were compared with pure water (control) immersion and sodium hydrogen sulfide solution. According to color results, there was no significant (P > 0.05) difference was found in the L and b values, browning index, and whitening index of the treatment groups. The polyphenol oxidase activity of the sulfide and commercial whey solution groups decreased from the initial values on day 3 then increased over that value. The use of the whey solution in preventing polyphenol oxidase activity showed a similar curve with the use of the sulfide solution. A rapid increase was observed in the malondialdehyde and hydrogen peroxide values of all treatment groups during the first 3-day storage. PRACTICAL APPLICATION: Immersion of potato cubes to whey protein solution prevents the browning and inhibits polyphenol oxidase activity. The browning index of the samples was not affected by the immersing water or whey solutions.
土豆经过去皮、切割和切片等加工过程后会变成褐色。在这项研究中，比较了酸热处理乳清和商业乳清溶液对颜色、多酚氧化酶、苯丙氨酸解氨酶活性、丙二醛、过氧化氢含量的影响与纯水（对照）浸泡和硫化钠溶液。根据颜色结果，处理组的 L 值和 b 值、褐变指数和白化指数没有显著差异（P > 0.05）。硫化物和商业乳清溶液组的多酚氧化酶活性从第 3 天开始从初始值下降，然后超过该值。乳清溶液在抑制多酚氧化酶活性方面的作用与硫化物溶液相似。在最初的 3 天贮藏过程中，所有处理组的丙二醛和过氧化氢值都迅速增加。实际应用：将土豆丁浸泡在乳清蛋白溶液中可防止褐变并抑制多酚氧化酶活性。样品的褐变指数不受浸泡水或乳清溶液的影响。
