热烫方式对百合褐变内源酶及微观结构的影响

doi:10.7506/spkx1002-6630-201817009

食品科学 ›› 2018, Vol. 39 ›› Issue (17): 53-60.doi: 10.7506/spkx1002-6630-201817009

热烫方式对百合褐变内源酶及微观结构的影响

李彦丽1，丁胜华1,2,*，高炜3，谢秋涛2，李高阳1,2,*

1.湖南大学研究生院隆平分院，湖南长沙 410081；2.湖南省农业科学院农产品加工研究所，湖南长沙 410125；3.岳阳市食品质量安全监督检验中心，湖南岳阳 414000

出版日期:2018-09-15 发布日期:2018-09-18
基金资助:
湖南省重点研发计划项目（2017NK2112）；“十三五”国家重点研发计划重点专项（2017YFD0400902-2）；国家自然科学基金青年科学基金项目（31501543）；湖南省农业科技创新资金项目（2017GC03）；农业科研杰出人才及其创新团队项目（农办人[2012]64号）

Effect of Blanching Method on Endogenous Browning-Related Enzymes and Microstructure of Lily Bulb

LI Yanli1, DING Shenghua1,2,*, GAO Wei3, XIE Qiutao2, LI Gaoyang1,2,*

1. Longping Branch, Graduate School of Hunan University, Changsha 410081, China; 2. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; 3. Yueyang Supervision Testing Institute for Food Quality Safety, Yueyang 414000, China

Online:2018-09-15 Published:2018-09-18

摘要/Abstract

摘要： 以龙山百合为实验材料，采用沸水热烫和蒸汽热烫两种方式，研究热烫处理方式对百合多酚氧化酶（polyphenol oxidase，PPO）、过氧化物酶（peroxidase，POD）及微观结构的影响。结果表明：鲜百合PPO活力较POD活力高，其中厚外片（thick outer，TKO）PPO活力最高，薄内片（thin inner，TNI）最低；薄外片（thin outer，TNO）POD活力最高，TNI最低。两种热烫处理方式均可以有效抑制百合PPO与POD活力，并对其交叉横截面微观结构及近轴面表面微观结构产生影响。在沸水与蒸汽两种热烫处理条件下，百合TNO与TNI的PPO在热烫时间超过30 s后即失去活力，POD在热烫时间超过60 s后失去活力；百合TKO与厚内片的PPO在热烫时间超过60 s后失去活力，POD在热烫时间超过120 s后失去活力。百合片经热烫后，其内部淀粉颗粒发生糊化，光滑结构表面逐渐变得粗糙，颗粒间界面变得模糊；且热烫时间越长，糊化程度越高，当热烫时间为3 min时，百合片内部淀粉颗粒完全糊化。百合近轴面没有观察到明显的气孔器结构，经热烫后的百合片表面出现了膜状和颗粒状的结构。热烫也可以使百合片表面更加平整光滑。

关键词: 百合, 热烫, 褐变, 内源酶, 微观结构

Abstract: The effect of hot water blanching and steam blanching treatments on the activity of endogenous browning-related enzymes such as polyphenol oxidase (PPO) and peroxidase (POD), and the microstructure of lily pieces were investigated. Results showed that PPO activity was higher than POD activity in fresh lily bulbs. The thick outer pieces (TKO) show the highest PPO activity, while the lowest one was observed in the thin inner pieces (TNI). POD activity was highest in the thin outer pieces (TNO) but was lowest in TNI. The activity of PPO and POD was effectively inhibited by both thermal treatments. The microstructure of the cross section and the adaxial epidermis of lily bulb pieces was changed after the blanching treatments. PPO in the TNO and the TNI was inactivated after more than 30 s of thermal treatments, while POD was inactivated when the blanching time was more than 60 s. The blanching time required to inactivate PPO and POD in the TKO and the thick inner pieces was more than 60 and 120 s, respectively. Blanching resulted in gelatinization of lily starch granules with surface textures changing from smooth to coarse, blurring the interface between starch granules. The degree of gelatinization increased with blanching time and the time required to completely gelatinize lily starch granules was 3 min. No stomatas were distributed in the adaxial epidermis. The surface of lily bulb pieces became more smooth and showed membranous and granular structures after blanching treatments.

Key words: lily, blanching, browning, endogenous enzymes, microstructure

中图分类号:

TS253.1

李彦丽，丁胜华，高炜，谢秋涛，李高阳. 热烫方式对百合褐变内源酶及微观结构的影响[J]. 食品科学, 2018, 39(17): 53-60.

LI Yanli, DING Shenghua, GAO Wei, XIE Qiutao, LI Gaoyang. Effect of Blanching Method on Endogenous Browning-Related Enzymes and Microstructure of Lily Bulb[J]. FOOD SCIENCE, 2018, 39(17): 53-60.

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热烫方式对百合褐变内源酶及微观结构的影响

Effect of Blanching Method on Endogenous Browning-Related Enzymes and Microstructure of Lily Bulb

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