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Influence of illumination on the greening and relative enzyme activity of garlic puree.
- Source :
-
Journal of food biochemistry [J Food Biochem] 2019 Jul; Vol. 43 (7), pp. e12871. Date of Electronic Publication: 2019 Apr 21. - Publication Year :
- 2019
-
Abstract
- Garlic has attracted considerable attention because of its bactericidal and anticancer effects. However, the greening of garlic purees greatly affects the product quality. This study investigated the influence of light colors and power on the greening of garlic, and determined the key substances of garlic puree greening, including γ-glutamyl transpeptidase (γ-GT), thiosulfinate, and alliinase. Results showed that purple light source greatly affects greening power, γ-GT, and thiosulfinate. Illumination using a 3-W power lamp could reduce the production of thiosulfinate and alliinase and inhibit the green transformation reaction. Illumination using a 5-W power lamp greatly affected the thiosulfinate content and greening power, whereas that using a 7-W power lamp greatly influenced the γ-GT activity, porphobilinogen content, and alliinase content. Results showed that the green color of garlic puree is greatly affected by the illumination color and intensity, which provides theoretical support for the anti-greening of light garlic puree. PRACTICAL APPLICATION: Because garlic puree easily turns green during processing, which affects the product quality and economic value, this study uses controllable light source radiation to influence the greening of garlic puree, hoping to delay or even solve this problem and provide a new simple method to prevent garlic puree from turning greening.<br /> (© 2019 Wiley Periodicals, Inc.)
- Subjects :
- Color
Garlic chemistry
Garlic growth & development
Light
Pigments, Biological analysis
Pigments, Biological metabolism
Porphobilinogen analysis
Porphobilinogen metabolism
Carbon-Sulfur Lyases metabolism
Garlic enzymology
Garlic radiation effects
Plant Proteins metabolism
gamma-Glutamyltransferase metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1745-4514
- Volume :
- 43
- Issue :
- 7
- Database :
- MEDLINE
- Journal :
- Journal of food biochemistry
- Publication Type :
- Academic Journal
- Accession number :
- 31353726
- Full Text :
- https://doi.org/10.1111/jfbc.12871