板栗加工褐变机理及控制方法研究进展

总结了近年来国内外板栗加工褐变机理及控制方法的研究状况。引起板栗褐变的原因包括酶促褐变和非酶褐变。从酶促褐变的机理、氧化酶性质及其与底物的分布,分析了引起板栗酶促褐变的原因;而Maillard反应、抗坏血酸氧化、酚类物质的自动氧化和金属离子的存在,导致板栗非酶褐变,但焦糖化反应不是引起板栗非酶褐变的原因。分别从加热处理、降低pH值、加入化学物质等方面对抑制板栗加工褐变的研究情况进行了总结。

Study on Browning Chinese chestnut during the Processing and Its Inhibition

This article summarizes the research on browning mechanism and inhibiting methods during chestnuts processing in recent years.Chestnuts browning includes enzymic and non-enzymic brownings.The reasons for browning are analyzed from the mechanism of enzymic browning,the characters of oxidases and the reactants.The non-enzymic browning results from Maillard action,ascorbic acid oxidation,phenolics auto-oxidation and metal ion,but not from caramelization.This paper also outlines the methods for inhibiting browning of chestnuts,including heating,reducing pH and adding chemicals.