摘要
酶促褐变对果蔬在加工保鲜过程中的品质有重大影响,有关酶促褐变机理的相关研究也越来越多。本文整理归纳了国内外围绕褐变机理进行的多酚氧化酶和酚类底物的相关研究,包括对多酚氧化酶种类、催化位点、提取、分离、纯化、活性测定方法的介绍;酚类化合物种类、含量变化及其变化原因的阐述;酚类酶促氧化反应、醌的生成途径、次级代谢过程、氧化终产物特性以及抗褐变剂抑制酶促褐变机理的报道,以期为酶促褐变机理的系统深入研究提供借鉴与参考。
Enzymatic browning has a significant impact on the quality of fruits and vegetables during processing and preservation,and increasing studies have been devoted to the mechanism of enzymatic browning.This article summarizes recent studies on the mechanism of enzymatic browning from the perspectives of polyphenol oxidase(PPO)and its phenolic substrates,including the types and catalytic sites of PPO and the methods used to extract,separate and purify PPO and determine its activity;changes in the types and contents of phenolics and the cause thereof;enzymatic oxidation of phenols,quinone production pathway,secondary metabolism process,oxidation end product characteristics and the mechanism of the inhibition of enzymatic browning by anti-browning agents.We hope that this review will provide a reference for systematic and in-depth studies on the mechanism of enzymatic browning.
作者
李彩云
李洁
严守雷
王清章
LI Caiyun;LI Jie;YAN Shoulei;WANG Qingzhang(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Key Laboratory of Environment Correlative Dietology,Ministry of Education,Wuhan 430070,China;Research Center of Aquatic Vegetable Preservation and Processing Engineering,Wuhan 430070,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第9期283-292,共10页
Food Science
基金
“十三五”国家重点研发计划重点专项(2019YFD1002300,2019YFD1002301)
湖北省技术创新专项重大项目(2017ABA071)。
关键词
酶促褐变机理
多酚氧化酶
酚类化合物
氧化产物
enzymatic browning mechanism
polyphenol oxidase
phenolic compounds
oxidation products
