Changes of Main Functional Enzymes during Natural Fermentation of Tomato Enzymes

QIN Yumeng; WANG Yanli; ZHOU Xiaoli; DONG Pingkun; WU Dongfei

doi:10.13386/j.issn1002-0306.2021120185

Volume 43 Issue 20

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(20): 60-66. > DOI: 10.13386/j.issn1002-0306.2021120185

QIN Yumeng, WANG Yanli, ZHOU Xiaoli, et al. Changes of Main Functional Enzymes during Natural Fermentation of Tomato Enzymes[J]. Science and Technology of Food Industry, 2022, 43(20): 60−66. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120185.

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Changes of Main Functional Enzymes during Natural Fermentation of Tomato Enzymes

QIN Yumeng^{1, 2,},
WANG Yanli^{1, 2},
ZHOU Xiaoli^{1, 2, ,},
DONG Pingkun¹,
WU Dongfei¹

1.
College of Food and Pharmacy Engineering, Guiyang University, Guiyang 550005, China
2.
Key Laboratory of Functional Food of Universities in Guizhou Province, Guiyang 550005, China

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Received Date: December 19, 2021
Available Online: August 08, 2022

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Abstract

Abstract

The dynamic changes of functional enzyme activity of tomato enzyme were investigated during natural fermentation, protease activity, lipase activity, cellulase activity, amylase activity and pectinase activity were measured by spectrophotometry, and the correlation between superoxide dismutase (SOD) activity and antioxidant capacity were analyzed. The results showed that there were some differences in the activities of the main functional enzymes during the natural fermentation of tomato enzyme. The activities of cellulase and amylase gradually increased with the extension of fermentation time, and their enzyme activities were 38.180 and 79.289 U/g respectively at 90 days. The activities of pectinase and lipase increased first and then decreased, and reached the maximum values at 20 and 60 days of fermentation. The protease activity fluctuated from 0 to 60 days, then increased significantly (P<0.05), and reached 45.6 U/g at 90 days. In addition, the activity of SOD enzyme also increased first and then gently with the extension of fermentation time, and reached the maximum value of 413.709 U/g after 60 days of fermentation. It was positively correlated with the scavenging ability of DPPH and ABTS⁺ (P<0.01). This experiment showed that the effective enzymes of tomato enzyme changed significantly after natural fermentation. The results would provide a theoretical basis for the comprehensive development and utilization of tomato enzymes, and also lay a certain technical reference for exploring the fermentation mechanism of fruit and vegetable enzymes.
- tomato,
- enzyme,
- natural fermentation,
- functional enzymes

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References

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