Effect of thermal blanching on the inactivation kinetics of polyphenol oxidase and peroxidase in lily bulb, and the functional properties of its flours
文献类型： 外文期刊
作者： Wang, Rongrong 1 ; Liu, Jie 2 ; Zhang, Jvhua 2 ; Li, Gaoyang 3 ; Ding, Shenghua 2 ;
作者机构： 1.Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China
2.Hunan Acad Agr Sci, Agr Prod Proc Inst, Hunan Prov Key Lab Fruits & Vegetables Storage Pr, Changsha 410125, Peoples R China
3.Hunan Univ, Longping Branch, Grad Sch, Changsha 410081, Peoples R China
关键词： Blanching; Polyphenol oxidase; Peroxidase; Kinetics; Lily bulb; Functionality
期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：3.006； 五年影响因子：2.849 ）
ISSN： 2193-4126
年卷期：
页码：
收录情况： SCI
摘要： The thermal effects on polyphenol oxidase (PPO) and peroxidase (POD) inactivation kinetics of the lily bulb as well as on the functional properties of its flours were investigated. The inactivation kinetics of PPO and POD followed the first-order models. Estimated activation energies and Z(T) values of PPO and POD inactivation process were 108.30, 122.84 kJ mol(-1) and 19.65, 23.36 degrees C, respectively. HunterLab results showed that blanching treatment could lower the browning of the lily bulb at 95 degrees C or 100 oC. Swelling power (SP) and water solubility index (WSI) of lily bulb flours with or without blanching increased with the test temperature increasing from 60 degrees C to 90 degrees C and this trend was more pronounced for non-treatment (NT) samples. Rising blanching temperature caused increase in SP values of lily bulb flours within the test temperature range. However, the WSI of the blanched lily bulb flours was significantly lower than that of non-treated ones at the same test temperature, ranging from 70 degrees C to 90 degrees C. Rapid visco-analyzer (RVA) results revealed that blanching caused significant increases in peak viscosity, trough viscosity, final viscosity, and setback values of lily bulb flours while led to decrease in enthalpy values. Compared with non-treated flour samples, the peak time of blanched lily bulb flours was significantly longer and decreased with the increase in blanching temperature. The behavior of lily bulb flour paste changed from near-Newtonian fluid to highly non-Newtonian fluid with increasing blanching temperature, which could be well described by the Herschel-Bulkley rheological model. Blanching also caused an increase in storage modulus and loss modulus of lily bulb flours.
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