Background. Enzymatic browning cuam tshuam ntau ntau cov kab mob hauv nruab nrog cev thiab cov nqaij nruab deg uas yog nplua nuj nyob rau hauv oxidizable phenols xws li txiv hmab txiv ntoo, zaub, nroj tsuag muaj ntxhiab, fungi, thiab cw. Nws tshwm sim thaum muaj ntau yam txheej txheem siv hauv kev lag luam khoom noj khoom haus: sib sib zog nqus khov, dehydrofreezing, khov-drying, kub-cua ziab, thiab lwm yam.
Peb pom qhov twg muaj cov enzymic browning?
Enzymic browning yog cov tshuaj tiv thaiv oxidation uas tshwm sim hauv qee cov zaub mov, feem ntau yog txiv hmab txiv ntoo thiab zaub, ua rau cov zaub mov tig xim av. Oxidation tshwm sim hauv cov khoom noj thiab cov khoom tsis yog khoom noj.
Qhov twg ntawm cov no yog piv txwv ntawm enzymatic browning?
Enzymatic browning tuaj yeem pom hauv cov txiv hmab txiv ntoo (apricots, pears, bananas, grapes), zaub (qos, nceb, lettuce) thiab kuj nyob rau hauv cov nqaij nruab deg (cws, spiny lobsters thiab roob ris). Enzymatic browning yog kev puas tsuaj rau qhov zoo, tshwj xeeb tshaj yog tom qab sau qoob loo ntawm cov txiv hmab txiv ntoo tshiab, kua txiv hmab txiv ntoo thiab qee cov plhaub ntses.
Vim li cas enzymatic browning tseem ceeb?
Enzymatic browning yog ib qho kev cuam tshuam tseem ceeb tshaj plaws uas tshwm sim hauv cov txiv hmab txiv ntoo thiab zaub, feem ntau ua rau muaj qhov tsis zoo rau xim, saj, tsw, thiab khoom noj muaj txiaj ntsig. Cov tshuaj tiv thaiv yog qhov tshwm sim ntawm phenolic tebchaw 'oxidation los ntawm polyphenol oxidase (PPO), uas ua rau tsim cov xim tsaus nti.
Y Yuav ua li cas enzyme yog lub luag haujlwm rau enzymatic browning?
Lub luag haujlwm rau lubbrowning yog hu ua polyphenol oxidase (los yog PPO). Nyob rau hauv lub xub ntiag ntawm oxygen PPO enzyme hloov tshuaj hu ua phenolic compounds (los ntawm ib tug txheej txheem ntawm oxidation) mus rau hauv sib txawv tebchaw hu ua quinones.
