现代食品科技2017，Vol.33Issue(2)：115-122,8.DOI:10.13982/j.mfst.1673-9078.2017.2.018
毛酸浆发酵过程中非酶褐变动力学研究
Kinetic Study of Non-enzymatic Browning of Physalis pubescens L.during Fermentation
摘要
Abstract
Physalis pubescens L.was used as the raw material and fermentations were carried out at 25 ℃,30 ℃,and 37 ℃ with inoculation of both yeast and Lactobacillus plantarum.The changes in the non-enzymatic browning indices,-the content of total polyphenols,reducing sugar,vitamin C (Vc),5-hydroxymethylfurfural (5-HMF),and amino acid nitrogen,browning degree (BD),and the color difference (L*,a*,b*,△E)-during the fermentation were studied.The zero-order,first-order,and combined kinetic models were employed to fit the data.The results indicated that for the fermentations at 25 ℃,30 ℃,and 37 ℃,the combined kinetic model was better for describing the dynamic changes of all indices,including the content of 5-HMF,reducing sugar,Vc,total polyphenols,and amino acid nitrogen,BD,and AE,than the other two models.Furthermore,regression analysis showed that 5-HMF content and BD-the two important quality indices-had a very good linear relationship during the fermentation,which indicated that BD could be predicated by the 5-HMF content at the corresponding temperature.Meanwhile,the activation energies of 5-HMF and non-enzymatic browning material were 36.299 kJ/mol and 12.287 kJ/mol,respectively,which showed that the reaction rate of non-enzymatic browning was very fast and could easily occur during the fermentation ofPhysalispubescens L.关键词
毛酸浆/发酵/非酶褐变/动力学Key words
Physalis pubescens L./fermentation/non-enzymatic browning/kinetics引用本文复制引用
朱丹,李世燕,牛广财,王赢,魏文毅..毛酸浆发酵过程中非酶褐变动力学研究[J].现代食品科技,2017,33(2):115-122,8.基金项目
黑龙江八一农垦大学出国留学基金资助项目(BYND2014-X5) （BYND2014-X5）
黑龙江八一农垦大学研究生创新科研项目(YJSCX2015-Y49) （YJSCX2015-Y49）
