Effect of blanching and drying temperatures on the browning-related enzymes and physicochemical properties of lily bulb flours

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成果类型：

期刊论文

作者：

Liu, Jie;Wang, Rongrong;Wang, Xinyu;Yang, Lvzhu;Zhang, Qun;...

通讯作者：

Ding, Shenghua

作者机构：

[Liu, Jie; Yang, Lvzhu; Ding, Shenghua; Wang, Xinyu; Zhang, Qun; Shan, Yang] Hunan Univ, Longping Branch, Grad Sch, Changsha 410081, Hunan, Peoples R China.

[Liu, Jie; Yang, Lvzhu; Ding, Shenghua; Wang, Xinyu; Zhang, Qun; Shan, Yang] Hunan Acad Agr Sci, Hunan Prov Key Lab Fruits & Vegetables Storage Pr, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China.

[Wang, Rongrong] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.

通讯机构：

[Ding, Shenghua] H

Hunan Univ, Longping Branch, Grad Sch, Changsha 410081, Hunan, Peoples R China.

语种：

英文

期刊：

Journal of Food Processing and Preservation

ISSN：

0145-8892

年：

2019

卷：

期：

页码：

e14248-

DOI：

10.1111/jfpp.14248

基金类别：

National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31501543]; Key Research Project of Hunan Province, China [2017NK2112]; Key Research Project of China [2017YFD0400902-2]; Agricultural Science and Technology Innovation Project of Hunan Province, China [2019JG01, 2019TD04]

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

The effects of blanching methods and different drying temperatures on the polyphenol oxidase (PPO), peroxidase (POD), and physicochemical properties of lily flours were investigated. PPO, POD, and color results showed that blanching with steam for 1 min effectively inhibited the enzymatic browning of the lily bulbs. L* of the samples blanched with steam combined with 50 degrees C of air drying was higher than that of the rest air-dried samples. Blanching, especially employing steam, could significantly lower the loss of total phenolic contents and antioxidant activities of the samples dried at...

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Effect of blanching and drying temperatures on the browning-related enzymes and physicochemical properties of lily bulb flours

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