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中国精品科技期刊2020
李山林,张雁,廖娜,等. 淮山褐变机理及其控制技术研究进展[J]. 食品工业科技,2022,43(13):434−444. doi: 10.13386/j.issn1002-0306.2021070184.
引用本文: 李山林,张雁,廖娜,等. 淮山褐变机理及其控制技术研究进展[J]. 食品工业科技,2022,43(13):434−444. doi: 10.13386/j.issn1002-0306.2021070184.
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.

淮山褐变机理及其控制技术研究进展

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

  • 摘要: 淮山是一种营养价值极高的药食同源食品。褐变是淮山加工贮藏过程中影响其品质的主要问题之一,有效控制淮山褐变,保持其色泽和营养特性,提高其货架贮藏期,对保障淮山品质和提高消费者接受性具有重要意义。在已有研究的基础上,本文阐述了淮山酶促褐变与非酶褐变的相关机理,围绕酚类底物、酶及氧气等酶促褐变三要素阐述了淮山酶促褐变机理,并对淮山加工及贮藏中的美拉德反应和焦糖化非酶褐变机理进行了介绍;综述了不同褐变控制技术对淮山褐变的控制效果,分析现有问题,并对未来前景进行了展望,以期为淮山褐变控制技术的研究和应用发展提供参考。

     

    Abstract: 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.

     

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