Wu Xin-Ting, Guo Xiao-Na, Zhu Ke-Xue
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Foods. 2021 May 21;10(6):1156. doi: 10.3390/foods10061156.
This research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02-0.1%), the Δ* decreased and Δ*, Δ* increased. The L-cysteine could reduce the pH value and polyphenol oxidase (PPO) activity and increase the retention rate of polyphenol of FWN. It suggested that L-cysteine could inhibit the browning of FWN by decreasing pH value, PPO activity, and the oxidation of polyphenols. In the in vitro PPO solution, the inhibitory effect of L-cysteine on PPO activity was related to the decrease in pH and the ability of chelating Cu. According to UPLC-TOF-MS analysis, L-cysteine could reduce the generation of browning products, which suggested that L-cysteine could react with the browning intermediate product (quinone) and generate a light-colored substance (-CHNOS). L-cysteine effectively inhibited the browning of FWN and had the potential to be used in noodle industry.
本研究探讨了L-半胱氨酸对新鲜湿面条（FWN）褐变的影响。随着L-半胱氨酸添加量的增加（0.02 - 0.1%），Δ降低，而Δ、Δ*升高。L-半胱氨酸可降低FWN的pH值和多酚氧化酶（PPO）活性，并提高FWN的多酚保留率。这表明L-半胱氨酸可通过降低pH值、PPO活性以及多酚的氧化来抑制FWN的褐变。在体外PPO溶液中，L-半胱氨酸对PPO活性的抑制作用与pH值的降低以及螯合铜的能力有关。根据超高效液相色谱-飞行时间质谱（UPLC-TOF-MS）分析，L-半胱氨酸可减少褐变产物的生成，这表明L-半胱氨酸可与褐变中间产物（醌）反应并生成浅色物质（-CHNOS）。L-半胱氨酸有效抑制了FWN的褐变，具有在面条行业中应用的潜力。
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