LI Shanlin, ZHANG Yan, LIAO Na, et al. Research Progress on the Browning Mechanism and Its Control Technology of Chinese Yam[J]. Science and Technology of Food Industry, 2022, 43(13): 434−444. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070184.
Citation: LI Shanlin, ZHANG Yan, LIAO Na, et al. Research Progress on the Browning Mechanism and Its Control Technology of Chinese Yam[J]. Science and Technology of Food Industry, 2022, 43(13): 434−444. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070184.

Research Progress on the Browning Mechanism and Its Control Technology of Chinese Yam

More Information
  • Received Date: July 18, 2021
  • Available Online: April 24, 2022
  • Chinese yam is a kind of food with high nutritional value. Browning is one of the main problems affecting the quality of Chinese yam during processing and storage. It is of great significance to effectively control the browning of Chinese yam, maintain its color and nutritional characteristics, and improve its shelf life in order to guarantee the quality of Chinese yam and improve the acceptance of consumers. On the basis of previous studies, the mechanism of enzymatic browning and non-enzymatic browning of Chinese yam are described in this paper. The mechanism of enzymatic browning of Chinese yam is explained by three elements of enzymatic browning including phenolic substrate, enzyme and oxygen, and the mechanism of Maillard reaction and non-enzymatic browning of caramelization in processing and storage of Chinese yam are introduced. In this paper, the control effects of different browning control techniques on Chinese yam are summarized, the existing problems are analyzed, and the future prospects are prospected, in order to provide reference for the research and application development of control techniques on Chinese yam browning.
  • [1]
    刘露, 张雁, 魏振承, 等. 肠道益生菌体外发酵山药低聚糖产短链脂肪酸的研究[J]. 食品科学技术学报,2019,37(4):49−56. [LIU L, ZHANG Y, WEI Z C, et al. Study on production of short chain fatty acids from yam oligosaccharides byintestinal probiotics fermentation in vitro[J]. Journal of Food Science and Technology,2019,37(4):49−56. doi: 10.3969/j.issn.2095-6002.2019.04.007

    LIU L, ZHANG Y, WEI Z C, et al. Study on production of short chain fatty acids from yam oligosaccharides byintestinal probiotics fermentation in vitro[J]. Journal of Food Science and Technology, 2019, 37(4): 49-56. doi: 10.3969/j.issn.2095-6002.2019.04.007
    [2]
    谢学军, 洪秋妹, 王书可. 中国山药产业发展情况调研报告[R]. 常州: 中国农业监测预警, 2020.

    XIE X J, HONG Q M, WANG S K. Chinese yam industry development research report[R]. Changzhou: China Agricultural Monitoring and Early Warning, 2020.
    [3]
    ZHAO L, WANG D, MA Y, et al. Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices[J]. Royal Society of Chemistry,2020,10:1104−1113.
    [4]
    WANG C, ZHANG X L, GAO Y, et al. Path analysis of non-enzymatic browning in Dongbei suancai during storage caused by different fermentation conditions[J]. Food Chemistry,2021,335:127620. doi: 10.1016/j.foodchem.2020.127620
    [5]
    OMIDIJI O, OKPUZOR J E, OTUBU O. The contribution of an ionic peroxidase isozyme to enzyme-mediated browning in Dioscorea esculenta L. tubers[J]. Pakistan Journal of Nutrition,2006,5(5):478−480. doi: 10.3923/pjn.2006.478.480
    [6]
    朱军, 宋卫东, 杨宗渠, 等. 怀山药辐射贮藏保鲜技术与应用研究[J]. 食品科学,2009,30(2):272−274. [ZHU J, SONG W D, YANG Z Q, et al. Study on effects of 60Coγ radiation on physiological and biochemical properties of Huai Rhizoma dioscoreae[J]. Food Science,2009,30(2):272−274. doi: 10.3321/j.issn:1002-6630.2009.02.062

    ZHU J, SONG W D, YANG Z Q, et al. Study on effects of 60Coγ radiation on physiological and biochemical properties of Huai Rhizoma dioscoreae[J]. Food Science, 2009, 30(2): 272-274. doi: 10.3321/j.issn:1002-6630.2009.02.062
    [7]
    廖晰晰. 淮山热加工中丙烯酰胺的形成及其控制研究[D]. 长沙: 湖南农业大学, 2016.

    LIAO X X. Study on the formation and control of acrylamide in yam hot processing[D]. Changsha: Agricultural University of Hunan, 2016.
    [8]
    INGRAHAM L L, CORSE J. Enzymatic browning of fruits. 1. autoxidation of chlorogenic acid[J]. Journal of The American Chemical Society,1951,73(12):5550−5553. doi: 10.1021/ja01156a010
    [9]
    GHEYSARBIGI S H, MIRDEHGHAN S H, GHASEMNE-ZHAD M, et al. The inhibitory effect of nitric oxide on enzymatic browning reactions of in-package fresh pistachios (pistacia vera L.)[J]. Postharvest Biology and Technology,2020,159:110998. doi: 10.1016/j.postharvbio.2019.110998
    [10]
    ROBARDS K, PRENZLER P D, TUCKER G, et al. Phenolic compounds and their role in oxidative processes in fruits[J]. Food Chemistry,1999,66(4):401−436. doi: 10.1016/S0308-8146(99)00093-X
    [11]
    LIU X, YANG Q, LU Y, et al. Effect of purslane (portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage[J]. Food Chemistry,2019,283:445−453. doi: 10.1016/j.foodchem.2019.01.058
    [12]
    郁志芳, 彭贵霞, 夏志华, 等. 鲜切山药酶促褐变机理的研究[J]. 食品科学,2003,24(5):44−49. [YU Z F, PENG G X, XIA Z H, et al. Study on enzymatic browning mechanism of fresh-cut yam[J]. Food Science,2003,24(5):44−49. doi: 10.3321/j.issn:1002-6630.2003.05.007

    YU Z F, PENG G X, XIA Z H, et al. Study on enzymatic browning mechanism of fresh-cut yam[J]. Food Science, 2003, 24(5): 44-49. doi: 10.3321/j.issn:1002-6630.2003.05.007
    [13]
    XI Y, CHENG D, ZENG X, et al. Evidences for chlorogenic acid-a major endogenous polyphenol involved in regulation of ripening and senescence of apple fruit[J]. PLoS One 11,2016:e0146940.
    [14]
    雷静, 廉苇佳, 陈雅, 等. 无核白绿葡萄干清洗前后酚类物质变化及其与酶促褐变的关系[J]. 新疆农业科学,2021,58(7):1316−1322. [LEI J, LIAN W J, CHEN Y, et al. Changes of phenolic substances in seedless white green raisins before and after cleaning and their relationship with enzymatic browning[J]. Xinjiang Agricultural Sciences,2021,58(7):1316−1322.

    LEI J, LIAN W J, CHEN Y, et al. Changes of phenolic substances in seedless white green raisins before and after cleaning and their relationship with enzymatic browning[J]. Xinjiang Agricultural Sciences, 2021, 58(7): 1316-1322.
    [15]
    NAOKI Y, MISUGI U, MIYUKI H. Low accumulation of chlorogenic acids represses reddening during flesh browning in Japanese peach “Okayama PEH7”[J]. Bioscience, Biotechnology, and Biochemistry,2017,81(1):147−152. doi: 10.1080/09168451.2016.1234926
    [16]
    李彩云, 李洁, 严守雷, 等. 果蔬酶促褐变机理的研究进展[J]. 食品科学,2021,42(9):283−292. [LI C Y, LI J, YAN S L, et al. Progress in research on the mechanism of enzymatic browning in fruits and vegetables[J]. Food Science,2021,42(9):283−292. doi: 10.7506/spkx1002-6630-20200401-008

    LI C Y, LI J, YAN S L, et al. Progress in research on the mechanism of enzymatic browning in fruits and vegetables[J]. Food Science, 2021, 42(9): 283-292. doi: 10.7506/spkx1002-6630-20200401-008
    [17]
    SETH G A, SODAH A G, BETTY B A. Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers[J]. Journal of Food Science and Technology,2014,51(10):2833−2838. doi: 10.1007/s13197-012-0760-6
    [18]
    FRONK P, HARTMANN H, BAUER M, et al. Polyphenoloxidase from Riesling and Dellornfelder wine grapes (Vitis vinifera) is a tyrosinase[J]. Food Chemistry,2015,183(5):49−57.
    [19]
    高义霞, 周向军, 张继, 等. 山药过氧化物酶的特性及抑制研究研究[J]. 食品工业科技,2011,32(7):105−108. [GAO Y X, ZHOU X J, ZHANG J, et al. Study on properties and inhibitions of peroxidase from Dioscorea hemsleyi[J]. Food Industry Science and Technology,2011,32(7):105−108.

    GAO Y X, ZHOU X J, ZHANG J, et al. Study on properties and inhibitions of peroxidase from Dioscorea hemsleyi[J]. Food Industry Science and Technology, 2011, 32(7): 105-108.
    [20]
    PENG X Y, DU C, YU H Y, et al. Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata)[J]. CYTA-Journal of Food,2019,17(1):676−684. doi: 10.1080/19476337.2019.1634645
    [21]
    SAHIN E, COLAK A, YILDIRIM M, et al. Polyphenol oxidase potentials of three wildmushroom species harvested from liser high plateau, trabzon[J]. Food Chemistry,2007,103:1426−1433. doi: 10.1016/j.foodchem.2006.10.059
    [22]
    LI R, WANG Z S, WANG X L, et al. Characterization of polyphenol oxidase from Jipicao yam[J]. Journal of Food Biochemistry,2015,39(2):173−178. doi: 10.1111/jfbc.12117
    [23]
    ZHANG W J, SHEN Y X, LI Z D, et al. Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium spp.) puree[J]. Food Chemistry,2021,342:128564. doi: 10.1016/j.foodchem.2020.128564
    [24]
    LUENGWILAI K, BECKLES D M, IRIPHANICH J. Postharvest internal browning of pineapple fruit originates at the phloem[J]. Journal of Plant Physiology,2016,202:121−133. doi: 10.1016/j.jplph.2016.07.011
    [25]
    COELHO J L F, FERREIRA S S L, MARCOS R S V, et al. Darkening, damage and oxidative protection are stimulated in tissues closer to the yam cut, attenuated or not by the environment[J]. Journal of the Science of Food and Agriculture,2019,99(1):334−342. doi: 10.1002/jsfa.9192
    [26]
    YUN Z, GAO H J, CHEN X, et al. Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning[J]. Food Chemistry,2021,336:127618. doi: 10.1016/j.foodchem.2020.127618
    [27]
    GATARIRA C, AGRE P, MATSUMOTO R, et al. Genome-wide association analysis for tuber dry matter and oxidative browning in water yam[J]. Plants,2020,9:969. doi: 10.3390/plants9080969
    [28]
    GUADARRAMA V S, VELOZ S C, VALDIVIA P C, et al. Skin permeance and internal gas composition in‘Hass’avocado (Persea americana mill.) fruits[J]. Food Science and Technology International,2002,8(6):365−373.
    [29]
    LAMMERTYN J, SCHEERLINCK N, JANCSÓK P V, et al. A respiration-diffusion model for‘conference’pears i: Model development and validation[J]. Postharvest Biology and Technology,2003,30(1):29−42. doi: 10.1016/S0925-5214(03)00061-9
    [30]
    AHOUAGI V B, MEQUELION D B, TAVANO O L, et al. Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces[J]. Food Chemistry,2021,340:127925. doi: 10.1016/j.foodchem.2020.127925
    [31]
    QUAN W, WU Z L, JIAO Y, et al. Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis[J]. Food Chemistry,2021,339:127853. doi: 10.1016/j.foodchem.2020.127853
    [32]
    MAILLARD L C. Identifying of a 'new' acidosis coefficient (Lanzenberg) with the ureogenic imperfection index (Maillard)[J]. Comptes Rendus Des Seances De La Societe De Biologie Et De Ses Filiales,1912,73:421−424.
    [33]
    KANZLER C, HAASE P. Melanoidins formed by heterocyclic Maillard reaction intermediates via aldol reaction and michael addition[J]. Journal of Agricultural and Food Chemistry,2020,68:332−339. doi: 10.1021/acs.jafc.9b06258
    [34]
    CHU F L, YAYLAYAN V A. Post-schiff base chemistry of the maillard reaction: Mechanism of imine isomerization[J]. Annals of the New York Academy of Sciences,2008,1126:30−37. doi: 10.1196/annals.1433.041
    [35]
    金成, 章宇, 陆柏益, 等. 食品中Maillard反应伴生化学危害物的形成机制与控制技术研究[J]. 中国食品学报,2011,11(9):170−175. [JIN C, ZHANG Y, LU B Y, et al. Advanced research of formation mechanism and control technology of Maillard reaction derived chemical hazards[J]. Journal of Chinese Institute of Food Science and Technology,2011,11(9):170−175. doi: 10.3969/j.issn.1009-7848.2011.09.017

    JIN C, ZHANG Y, LU B Y, et al. Advanced research of formation mechanism and control technology of Maillard reaction derived chemical hazards[J]. Journal of Chinese Institute of Food Science and Technology, 2011, 11(9): 170-175. doi: 10.3969/j.issn.1009-7848.2011.09.017
    [36]
    MOTTRAM D S, WEDZICHA B L, DODSON A T. Acrylamide is formed in the Maillard reaction[J]. Nature,2002,419:448−449. doi: 10.1038/419448a
    [37]
    邵澜媛, 周建伟, 刘东红. 食品中美拉德反应机理及动力学模型的研究进展[J]. 中国食品学报,2012(12):103−112. [SHAO L Y, ZHOU J W, LIU D H. Research status on mechanism and kinetic modeling of Maillard reaction[J]. Journal of Chinese Institute of Food Science and Technology,2012(12):103−112.

    SHAO L Y, ZHOU J W, LIU D H. Research status on mechanism and kinetic modeling of Maillard reaction[J]. Journal of Chinese Institute of Food Science and Technology, 2012(12): 103-112.
    [38]
    ROSIN M P, STICH H F, POWRIE W D, et al. Induction of mitotic gene conversion by browning reaction products and its modulation by naturally occurring agents[J]. Mutation Research-Fundamental and Molecular Mechanisms of Mutagenesis,1982,101(3):189−197.
    [39]
    ZHAO G, GAO Q, HADIATULLAH H, et al. Effect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products[J]. Food Science and Technology,2021,135:110026.
    [40]
    PEPA L S, RODRÍGUEZ S D, SANTOS F C, et al. Interpretation of the color due to the ubiquitous nonenzymatic browning phenomena in foods[J]. Color Research & Application,2020,46(2):446−455.
    [41]
    GRACE M H, YOUSEF G G, Gustafson S J, et al. Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties[J]. Food Chemistry,2014,145:717−724. doi: 10.1016/j.foodchem.2013.08.107
    [42]
    冯程程, 于筠, 王春玲. 不同贮藏温度下鲜切紫甘薯褐变相关因素研究[J]. 食品工业科技,2020,41(6):244−249. [FENG C C, YU J, WANG C L. Browning related factors of fresh-cut purple sweet potato under different storage temperatures[J]. Food Industry Science and Technology,2020,41(6):244−249.

    FENG C C, YU J, WANG C L. Browning related factors of fresh-cut purple sweet potato under different storage temperatures[J]. Food Industry Science and Technology, 2020, 41(6): 244-249.
    [43]
    韩涛, 李丽萍. 果树多酚氧化酶的抑制及褐变的防治因素[J]. 北京农学院学报,1999,14(4):88−93. [HAN T, LI L P. Inhibition of polyphenol oxidase in fruit trees and prevention and control factors of browning[J]. Journal of Beijing Agricultural College,1999,14(4):88−93. doi: 10.3969/j.issn.1002-3186.1999.04.018

    HAN T, LI L P. Inhibition of polyphenol oxidase in fruit trees and prevention and control factors of browning[J]. Journal of Beijing Agricultural College, 1999, 14(4): 88-93. doi: 10.3969/j.issn.1002-3186.1999.04.018
    [44]
    王礼群, 刘硕, 杨春贤. 鲜切甘薯不同部位褐变机理差异[J]. 食品科学,2018,39(1):285−290. [WANG L Q, LIU S, YANG C X. Mechanism of browning in different parts of fresh-cut sweet potato[J]. Food Science,2018,39(1):285−290. doi: 10.7506/spkx1002-6630-201801043

    WANG L Q, LIU S, YANG C X. Mechanism of browning in different parts of fresh-cut sweet potato[J]. Food Science, 2018, 39(1): 285-290. doi: 10.7506/spkx1002-6630-201801043
    [45]
    GACCHE R N, WARANGKAR S C, GHOLE V S. Glutathione and cinnamic acid: Natural dietary components used in preventing the process of browning by inhibition of polyphenol oxidasein apple juice[J]. Enzyme Inhib Med Chem,2004,19(2):175−179. doi: 10.1080/14756360310001640472
    [46]
    YANG R, TIAN J, LIU Y Q, et al. Interaction mechanism of ferritin protein with chlorogenic acid and iron ion: The structure, iron redox, and polymerization evaluation[J]. Food Chemistry,2021,349:129144. doi: 10.1016/j.foodchem.2021.129144
    [47]
    孙蕊, 郭蓓, 李慧, 等. 曲酸对鲜切山药色泽及相关生理变化的影响[J]. 中国食品学报,2014,14(1):184−191. [SUN R, GUO B, LI H, et al. Role of kojic acid in color related physiological parameters in fresh-cut Chinese yam[J]. Journal of Food Science and Technology,2014,14(1):184−191.

    SUN R, GUO B, LI H, et al. Role of kojic acid in color related physiological parameters in fresh-cut Chinese yam[J]. Journal of Food Science and Technology, 2014, 14(1): 184-191.
    [48]
    RICHARD F F C, GOUPY P M, NICOLAS J J, et al. Cystein as an inhibiter of enzymatic browning isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase[J]. J Agric Food Chem,1991,39:481−487.
    [49]
    沈金玉, 黄家音, 李晓莉. 果蔬酶促褐变机理及其抑制方法研究进展[J]. 食品研究与开发,2005,26(6):150−155. [SHEN J Y, HUANG J Y, LI X L. Research progress on mechanism of enzymatic browning of fruits and vegetables and its inhibition methods[J]. Food Research and Development,2005,26(6):150−155. doi: 10.3969/j.issn.1005-6521.2005.06.048

    SHENG J Y, HUANG J Y, LI X L. Research progress on mechanism of enzymatic browning of fruits and vegetables and its inhibition methods[J]. Food Research and Development, 2005, 26(6): 150-155. doi: 10.3969/j.issn.1005-6521.2005.06.048
    [50]
    陈媛媛. 鲜切山药保鲜技术的研究[D]. 天津: 天津科技大学, 2019.

    CHEN Y Y. Study on fresh-keeping technology of fresh-cut yam[D]. Tianjing: Tianjin University of Science and Technology, 2019.
    [51]
    范文广, 王庆国, 毛春芳. 热处理控制鲜切山药褐变研究[J]. 食品与发酵科技,2009,45(2):38−41. [FANG W G, WANG Q G, MAO C F. Study on control of browning of fresh-cut yam by heat treatment[J]. Food and Fermentation Technology,2009,45(2):38−41. doi: 10.3969/j.issn.1674-506X.2009.02.011

    FANG W G, WANG Q G, MAO C F. Study on control of browning of fresh-cut yam by heat treatment[J]. Food and Fermentation Technology, 2009, 45(2): 38-41. doi: 10.3969/j.issn.1674-506X.2009.02.011
    [52]
    COULIBALY A, DEGBEU K C, BEKOIN A P M, et al. Browning prevention and sensory evaluation of frozen yam slices (Dioscorea cayenensis-rotundata cv Kponan) of Côte d’ivoire[J]. Asian Food Science Journal,2019:1−10.
    [53]
    CHEN X T, LU J, LI X, et al. Effect of blanching and drying temperatures on starch-related physicochemical properties, bioactive components and antioxidant activities of yam flours[J]. Food Science and Technology,2017,82:303−310.
    [54]
    SONG K, KO E, KIM C, et al. Effect of treating and blanching on qualities preservation of packaged fresh-cut yam[J]. Korean Journal of Packaging Science & Technology,2015,21(3):115−120.
    [55]
    FAN W G, CAO Y Y, REN H W, et al. Effects of ethanol fumigation on inhibiting fresh-cut yam enzymatic browning and microbial growth[J]. Journal of Food Processing and Preservation,2018,42(2):e13434. doi: 10.1111/jfpp.13434
    [56]
    孟一, 王甜甜, 张帆, 等. 不同处理对先切山药品质的影响[J]. 安徽农业科学,2020,48(7):198−201. [MENG Y, WANG T T, ZHANG F, et al. Effects of different treatments on quality of first cut yam[J]. Anhui Agricultural Sciences,2020,48(7):198−201. doi: 10.3969/j.issn.0517-6611.2020.07.057

    MENG Y, WANG T T, ZHANG F, et al. Effects of different treatments on quality of first cut yam[J]. Anhui Agricultural Sciences, 2020, 48(7): 198-201. doi: 10.3969/j.issn.0517-6611.2020.07.057
    [57]
    TAO N, WANG R H, XU X, et al. Xanthosine is a novel anti-browning compound in potato identified by widely targeted metabolomic analysis and in vitro test[J]. Postharvest Biology and Technology,2021,111:367−171.
    [58]
    JYOTHI G, KRISHNAN G, PADMAJA S N. Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours[J]. Innovative Food Science & Emerging Technologies,2010,11(2):387−393.
    [59]
    TANG J L, CHEN Y Y, CHENG D, et al. Effect of compound preservation liquid on color protection and preservation off resh-cut yam[J]. Food and Fermentation Industries,2020,46(3):212−220.
    [60]
    MMUOASINAM B C, OJIMELUKWE P C, BEDE E N. Partial purification and characterization of polyphenol oxidase from water yam (Dioscorea alata)[J]. World Journal of Biochemistry and Molecular Biology,2018,3(1):22−30.
    [61]
    OLUWOLE O, ODEDIRAN O, ALAGBE G, et al. Polyphenol oxidase activity and inhibition in white yam (Dioscorea rotundata. var. laasirin) chips as African fries for human consumption[J]. Journal of Food Science and Engineering,2016,6(1):43−50.
    [62]
    LI S T, OLA L, NORANIZAN M A, et al. The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices[J]. Postharvest Biology and Technology,2016,82:138−144.
    [63]
    张莉会, 乔宇, 廖李, 等. 不同酶抑制剂对控制鲜切山药褐变的研究[J]. 食品工业,2018,39(10):82−86. [ZHANG L H, QIAO Y, LIAO L, et al. Study on control of browning of fresh-cut yam by different enzyme inhibitors[J]. The Food Industry,2018,39(10):82−86.

    ZHANG L H, QIAO Y, LIAO L, et al. Study on control of browning of fresh-cut yam by different enzyme inhibitors[J]. The Food Industry, 2018, 39(10): 82-86.
    [64]
    王梅, 徐俐, 汤静, 等. 大蒜素提取液对鲜切山药保鲜效果的影响[J]. 中国酿造,2016,38(8):142−147. [WANG M, XU L, TANG J, et al. Effect of allicin extract on preservation of fresh-cut yam[J]. China Brewing,2016,38(8):142−147. doi: 10.11882/j.issn.0254-5071.2016.08.032

    WANG M, XU L, TANG J, et al. Effect of allicin extract on preservation of fresh-cut yam[J]. China Brewing, 2016, 38(8): 142-147. doi: 10.11882/j.issn.0254-5071.2016.08.032
    [65]
    谢冬娣, 李丹梅, 龚振维. 木瓜蛋白酶复合剂抑制淮山酶促褐变的应用[J]. 江苏农业科学,2017,45(24):156−160. [XIE D D, LI D M, GONG Z W. Application of papain compound to inhibit enzymatic browning of Huaishan[J]. Jiangsu Agricultural Sciences,2017,45(24):156−160.

    XIE D D, LI D M, GONG Z X. Application of papain compound to inhibit enzymatic browning of Huaishan[J]. Jiangsu Agricultural Sciences, 2017, 45(24): 156-160.
    [66]
    李佩艳, 党东阳, 尹飞. 草酸对鲜切山药贮藏保鲜的影响[J]. 河南农业科学,2020,49(7):168−173. [LI P Y, DANG D Y, YIN F. Effects of oxalic acid on storage and preservation of fresh-cut yam[J]. Henan Agricultural Sciences,2020,49(7):168−173.

    LI P Y, DANG D Y, YIN F. Effects of oxalic acid on storage and preservation of fresh-cut yam[J]. Henan Agricultural Sciences, 2020, 49(7): 168-173.
    [67]
    闫艳华. MeJA和乙烯利对鲜切山药伤害防御的响应[J]. 食品工业,2020,41(11):124−127. [YAN Y H. Stress defense response to methyl jasmonate (MeJA) and ethephon for cold storage fresh-cut Chinese yam[J]. The Food Industry,2020,41(11):124−127.

    YAN Y H. Stress defense response to methyl jasmonate (MeJA) and ethephon for cold storage fresh-cut Chinese yam[J]. The Food Industry, 2020, 41(11): 124-127.
    [68]
    郑丽萍, 王皓, 李玉玲, 等. 鲜切山药保鲜剂开发及应用效果研究[J]. 中州大学学报,2020,37(4):120−124. [ZHENG L P, WANG H, LI Y L, et al. Study on the development and application effect of fresh-cut Chinese yam preservative[J]. Journal of Zhongzhou University,2020,37(4):120−124.

    ZHENG L P, WANG H, LI Y L, et al. Study on the development and application effect of fresh-cut Chinese yam preservative[J]. Journal of Zhongzhou University, 2020, 37(4): 120-124.
    [69]
    曾丽萍, 田文妮, 夏雨, 等. 产乳酸芽孢杆菌发酵液对山药护色及多糖免疫活性的影响[J]. 食品研究与开发,2019,40(8):44−51. [ZENG L P, TIAN W N, XIA Y, et al. Optimization of a fermented color-protective agent by Bacillus sp. and its effect on immunomodulatory activity of polysaccharide for Dioscorea opposita Thunb[J]. Food Research and Development,2019,40(8):44−51. doi: 10.3969/j.issn.1005-6521.2019.08.008

    ZENG L P, TIAN W N, XIA Y, et al. Optimization of a fermented color-protective agent by Bacillus sp. and its effect on immunomodulatory activity of polysaccharide for Dioscorea opposita Thunb[J]. Food Research and Development, 2019, 40(8): 44-51. doi: 10.3969/j.issn.1005-6521.2019.08.008
    [70]
    JIA G L, SHI J Y, SONG Z H, et al. Prevention of enzymatic browning of Chinese yam (Dioscorea spp.) using electrolyzed oxidizing water[J]. Journal of Food Science,2015,80(4):18−28.
    [71]
    AMIDROR‚ HERSCH R D. Neugebauer and demichel: Dependence and independence in n-screen superpositions for colour printing[J]. Colour Research and Application,2000,25:267−277. doi: 10.1002/1520-6378(200008)25:4<267::AID-COL7>3.0.CO;2-M
    [72]
    殷诚, 黄崇杏, 王健, 等. 可食微胶囊涂层对鲜切紫玉淮山抗褐变效果研究[J]. 包装工程,2019,40(21):7−14. [YIN C, HUANG C X, WANG J, et al. Anti-browning effect of edible microcapsule coating on fresh-cut purple yam[J]. Packaging Engineering,2019,40(21):7−14.

    YIN C, HUANG C X, WANG J, et al. Anti-browning effect of edible microcapsule coating on fresh-cut purple yam[J]. Packaging Engineering, 2019, 40(21): 7-14.
    [73]
    HUANG H H, HUANG C X, YING C, et al. Preparation and characterization of β-cyclodextrin-oregano essential oil microcapsule and its effect on storage behavior of purple yam[J]. Journal of Food Science of Food and Agriculture,2020,100(13):4849−4857. doi: 10.1002/jsfa.10545
    [74]
    林清华, 刘波, 徐有为, 等. 牛至挥发油对肠炎常见菌的体外抗菌作用[J]. 应用与环境生物学报,1997,3(1):76−78. [LIN Q H, LIU B, XU Y W, et al. In vitro antibacterial activity of volatile oil from oregano on common enteritis bacteria[J]. Journal of Applied and Environmental Biology,1997,3(1):76−78. doi: 10.3321/j.issn:1006-687X.1997.01.016

    LIN Q H, LIU B, XU Y W, et al. In vitro antibacterial activity of volatile oil from oregano on common enteritis bacteria[J]. Journal of Applied and Environmental Biology, 1997, 3(1): 76-78. doi: 10.3321/j.issn:1006-687X.1997.01.016
    [75]
    刘永, 蔡俊莲, 梁楚彬, 等. 淀粉/纳米TiO2涂膜对鲜切山药保鲜效果的研究[J]. 食品工业,2016,37(9):112−114. [LIU Y, CAI J L, LIANG C B, et al. Effect of starch/nano-TiO2 coating on preservation of fresh-cut yam[J]. The Food Industry,2016,37(9):112−114.

    LIU Y, CAI J L, LIANG C B, et al. Effect of starch/nano-TiO2 coating on preservation of fresh-cut yam[J]. The Food Industry, 2016, 37(9): 112-114.
    [76]
    ZHANG G J, GUO L B, LU Z F, et al. Browning control of fresh-cut Chinese yam by edible coatings enriched with an inclusion complex containing star anise essential oil[J]. RSC Advances,2019,9(9):5002−5008. doi: 10.1039/C8RA08295B
    [77]
    马利华, 秦卫东, 陈学红, 等. 涂膜处理对鲜切山药褐变及抗氧化性的影响[J]. 食品科学,2012,33(18):275−280. [MA L H, QIN W D, CHEN X H, et al. Effect of coating on browning and antioxidant activity of fresh-cut yam[J]. Food Science,2012,33(18):275−280.

    MA L H, QIN W D, CHEN X H, et al. Effect of coating on browning and antioxidant activity of fresh-cut yam[J]. Food Science, 2012, 33(18): 275-280.
    [78]
    庞杰, 谢建华, 张甫生, 等. 可食性葡甘聚糖复合抑菌膜及其应用研究[J]. 农业工程学报,2004,20(3):157−162. [PANG J, XIE J H, ZHANG F S, et al. Study on edible glucomannan compound bacteriostatic membrane and its application[J]. Transactions of the Chinese Society of Agricultural Engineering,2004,20(3):157−162. doi: 10.3321/j.issn:1002-6819.2004.03.038

    PANG J, XIE J H, ZHANG P S, et al. Study on edible glucomannan compound bacteriostatic membrane and its application[J]. Transactions of the Chinese Society of Agricultural Engineering, 2004, 20(3): 157-162. doi: 10.3321/j.issn:1002-6819.2004.03.038
    [79]
    杜运鹏, 杨福馨, 陈基玉, 等. 山药中多酚氧化酶的活性测定及其护色研究[J]. 包装工程,2017,38(1):179−182. [DU Y P, YANG F X, CHEN J Y, et al. Preservation and color-protection of fresh-cut yam[J]. Packaging Engineering,2017,38(1):179−182.

    DU Y P, YANG F X, CHEN J Y, et al. Preservation and color-protection of fresh-cut yam[J]. Packaging Engineering, 2017, 38(1): 179-182.
    [80]
    ZHOU D D, HUANG Y M, TU K. Effect of konjac glucomannan coating on antioxidant capacity and phenolic metabolism in fresh-cut lotus roots[J]. Journal of Food Processing and Preservation,2018,42(9):e13759. doi: 10.1111/jfpp.13759
    [81]
    杨福馨, 李绍菁, 陈晨伟, 等. 去皮山药的护色保鲜包装研究[J]. 食品研究与开发,2019,11(2):45−51. [YANG F X, LI S J, CHEN C W, et al. Study on color preserving and fresh-keeping package of peeled yam[J]. Food Research and Development,2019,11(2):45−51. doi: 10.3969/j.issn.1674-7100.2019.02.007

    YANG F X, LI S J, CHEN C W, et al. Study on color preserving and fresh-keeping package of peeled yam[J]. Food Research and Development, 2019, 11(2): 45-51. doi: 10.3969/j.issn.1674-7100.2019.02.007
    [82]
    LUO Z S, WANG Y S, JIANG L, et al. Effect of nano-CaCO3-LDPE packaging on quality and browning of fresh-cut yam[J]. LWT,2015,60(2):1155−1161. doi: 10.1016/j.lwt.2014.09.021
    [83]
    KO E, SHIM W, KIM C, et al. A study on comparison of the quality changes powder yam and sliced yams[J]. Korean Journal of Packaging Science & Technology,2016,22(2):27−32.
    [84]
    GAO J, ZHU Y Q, LUO F Y. Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh-cut Chinese yam[J]. Food Science and Nutrition,2018,6(4):998−1005. doi: 10.1002/fsn3.647
    [85]
    OROZCO G, SAMPEDRO J G, MORENO A, et al. In situ inactivation of polyphenol oxidase in mamey fruit (Pouteria sapota) by microwave treatment[J]. Journal of Food Science,2012,77(4):359−365. doi: 10.1111/j.1750-3841.2012.02632.x
    [86]
    蔡佳昂, 匡世瑶, 张敏. 微波对鲜切山药护色及品质的保持[J]. 食品与发酵工业,2019,45(19):138−143. [CAI J A, KUANG S Y, ZHANG M. The preservation of color and quality of fresh-cut yam by microwave[J]. Food and Fermentation Industries,2019,45(19):138−143.

    CAI J A, KUANG S Y, ZHANG M. The preservation of color and quality of fresh-cut yam by microwave[J]. Food and Fermentation Industries, 2019, 45(19): 138-143.
    [87]
    EKOW A E, SARPONG A R. Microwave and blanch-assisted drying of white yam (Dioscorea rotundata)[J]. Food Science & Nutrition,2015,3(6):586−596.
    [88]
    HORNUNG P S, BARBI R C T, TEIXEIRA G L, et al. Brazilian amazon white yam (Dioscorea sp.) starch[J]. Journal of Thermal Analysis and Calorimetry,2018,134(3):2075−2088. doi: 10.1007/s10973-018-7353-1
    [89]
    XIE Y C, GAO Z J, LIU Y H, et al. Pulsed vacuum drying of rhizoma dioscoreae slices[J]. LWT-Food Science and Technology,2017(80):237−249.
    [90]
    李琳琳. 脉冲喷东协同微波冷冻干燥山药[D]. 无锡: 江南大学, 2019.

    LI L L. Pulse spraying and microwave freeze-drying of yam[D]. Wuxi: Jiangnan University, 2019.
    [91]
    OSAE R. Effect of different non-thermal pretreatment techniques and drying methods on bioactive phytochemicals, quality attributes, drying kinetics and physicochenmical properties of Ginger (Zingiber officinale Roscoe)[D]. Wuxi: Jiangnan University, 2020.
    [92]
    杨明冠, 朱传合. 超声处理抑制鲜切马铃薯酶促褐变的机理研究[J]. 农产品加工,2016(6):1−5. [YANG M G, ZHU C H. Study on the mechanism of inhibiting enzymatic browning of fresh-cut potato by ultrasonic treatment[J]. Farm Products Processing,2016(6):1−5.

    YANG M G, Zhu C H. Study on the mechanism of inhibiting enzymatic browning of fresh-cut potato by ultrasonic treatment[J]. Farm Products Processing, 2016(6): 1-5.
    [93]
    BERNARDO C O, ASCHERI J L R, CHAVEZ D W H, et al. Ultrasound assisted extraction of yam (Dioscorea bulbifera) starch: Effect on morphology and functional properties[J]. Starch-Starke,2018,70:5−6.
    [94]
    CHITRAKAR B, ZHANG M, FAN D C. The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam (Dioscorea polystachya)[J]. Jounal of Food Progress and Preservation,2019,43(9):e14073.
    [95]
    郭晓君, 纵伟, 赵光远, 等. 超高压微射流对铁棍山药物理稳定性的影响[J]. 食品工业科技,2016,37(17):125−133. [GUO X J, ZONG W, ZHAO G Y, et al. Effect of high pressure microfluidization (HPM) on the physical stability of yam juice[J]. Science and Technology of Food Industry,2016,37(17):125−133.

    GUO X J, ZONG W, ZHAO G Y, et al. Effect of high pressure microfluidization (HPM) on the physical stability of yam juice[J]. Science and Technology of Food Industry, 2016, 37(17): 125-133.
    [96]
    韩文娥. 超高压处理对鲜切马铃薯品质影响的研究[D]. 呼和浩特: 内蒙古农业大学, 2016.

    HAN W E. Effect of ultra-high pressure treatment on quality of fresh-cut potato[D]. Hohhot: Inner Mongolia Agricultural University, 2016.
    [97]
    唐乐攀, 杨小洪, 余爱农. 抗坏血酸/半胱氨酸体系Maillard反应形成风味物质动力学[J]. 食品科学,2015,36(27):27−32. [TANG L P, YANG X H, YU A N. Kinetic study of volatile favor compound formation in ascorbic acid-cysteine Maillard reaction system[J]. Food Science,2015,36(27):27−32.

    TANG L P, YANG X H, YU A N. Kinetic study of volatile favor compound formation in ascorbic acid-cysteine Maillard reaction system[J]. Food Science, 2015, 36(27): 27-32.
    [98]
    袁媛, 刘野. 葡萄糖/天冬酰胺模拟体系中丙烯酞胺的产生及其机理研究[J]. 中国食品学报,2006,1(6):1−5. [YUAN Y, LIU Y. Study on the formation mechanism of acrylamide in model system of glucose and asparagine[J]. Journal of Food Science and Technology,2006,1(6):1−5. doi: 10.3969/j.issn.1009-7848.2006.06.001

    YUAN Y, LIU Y. Study on the formation mechanism of acrylamide in model system of glucose and asparagine[J]. Journal of Food Science and Technology, 2006, 1(6): 1-5. doi: 10.3969/j.issn.1009-7848.2006.06.001
    [99]
    JUNG D Y, PARK D H, KIM Y H, et al. Dual eneantion selective diels-alder process in the cyclization of chiral acrylamide with dienes[J]. Journal of Physical Chemisty,2004,8:828.
    [100]
    张月婷, 陈中, 林伟锋. 控制木瓜果脯非酶褐变的研究[J]. 食品工业科技,2014,35(2):255−258. [ZHANG Y T, CHEN Z, LIN W F. Study on control of non-enzymatic browning of papaya candied fruit[J]. Science and Technology of Food Industry,2014,35(2):255−258.

    ZHANG Y T, CHEN Z, LIN W F. Study on control of non-enzymatic browning of papaya candied fruit[J]. Science and Technology of Food Industry, 2014, 35(2): 255-258.
    [101]
    何秀丽. 油炸马铃薯片中丙烯酰胺形成的影响因素的研究[J]. 食品科技,2007,3:54−58. [HE X L. Study on influence factor on acrylamide formation during frying of potato crisps[J]. Food Science and Technology,2007,3:54−58. doi: 10.3969/j.issn.1005-9989.2007.07.015

    HE X L. Study on influence factor on acrylamide formation during frying of potato crisps[J]. Food Science and Technology, 2007, 3: 54-58. doi: 10.3969/j.issn.1005-9989.2007.07.015
    [102]
    BECALSKI A, LAU P Y B, LEWIS D, et al. Acrylamide in foods: Occurrence, sources, and modeling[J]. Journal of Agricultural and Food Chemistry,2003,51:802−808. doi: 10.1021/jf020889y
    [103]
    WEGENER S, KAUFMANN M, KROH L W. Influence of I-pyroglutamic acid on the color formation process of non-enzymatic browning reactions[J]. Food Chemistry,2017,232:450−454. doi: 10.1016/j.foodchem.2017.04.046
    [104]
    PHAM H T T, KITYO P, BUVE C, et al. Influence of pH and composition on nonenzymatic browning of shelf-stable orange juice during storage[J]. Journal of Agricultural and Food Chemistry,2020,68(19):5402−5411. doi: 10.1021/acs.jafc.9b07630
  • Cited by

    Periodical cited type(10)

    1. 夏羽菡,丁欢,孟甘露,赵荣,刘文颖,杜颖鑫. 小麦肽对小鼠成肌细胞C2C12凋亡的影响及机制研究. 中国食物与营养. 2024(10): 54-61 .
    2. 李尽哲,张弛,盛思佳,柳凤凤,祝浩杰,黄雅琴. 花脸香蘑山药菌质饮料的配方优化及其抗氧化活性. 食品工业科技. 2023(05): 195-203 . 本站查看
    3. 杨亚萍,吕亚辉,刘飞祥,彭新. 灵芝菌丝体硒多糖结构表征、抗氧化活性及对小鼠运动疲劳的影响. 中国食品添加剂. 2023(06): 109-118 .
    4. 符家庆,毛志晨. 蒲菜总黄酮的分离纯化及其对小鼠运动耐力的影响. 中国食品添加剂. 2023(06): 138-145 .
    5. 侯志远,孟飞燕. 响应面法优化白灵菇菌丝体多糖运动饮料配方及其抗疲劳研究. 中国食品添加剂. 2023(07): 174-180 .
    6. 张瑞,刘敬科,常世敏,刘俊利. 谷物饮料的研究进展. 食品科技. 2023(08): 152-158 .
    7. 吕一鸣,田潇凌,王晓曦,马森. 小麦蛋白质研究与开发现状. 粮食加工. 2022(03): 8-13 .
    8. 赵云龙. 芜菁山楂复合饮料配方优化及其对运动耐力的影响. 食品工业科技. 2022(14): 401-408 . 本站查看
    9. 樊一婷. 缓解恢复运动性疲劳的天然物质化学提取工艺及性能分析. 粘接. 2022(10): 118-121 .
    10. 董佳萍,杨琪,谢琳琳,王鹤霖,刘殊凡,迟晓星. 金雀异黄素缓解免疫抑制大鼠运动性疲劳的作用研究. 中国粮油学报. 2022(09): 111-116 .

    Other cited types(10)

Catalog

    Article Metrics

    Article views (213) PDF downloads (20) Cited by(20)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return