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Article: Antibrowning activity of MRPs in enzyme and fresh-cut apple slice models

TitleAntibrowning activity of MRPs in enzyme and fresh-cut apple slice models
Authors
KeywordsMaillard reaction products
Sensory quality
Synergistic effect
Thiol compounds
Tyrosinase inhibitors
Issue Date2008
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2008, v. 109 n. 2, p. 379-385 How to Cite?
AbstractThe present study examined various types of Maillard reaction products (MRPs) for their inhibitory effect on mushroom tyrosinase. Results showed that monosaccharide-GSH (glutathione) but not polysaccharide-GSH derived MRPs were more active than GSH in inhibiting mushroom tyrosinase. However, in fresh-cut apple slice model, surprisingly GSH performed much better than sucrose-GSH derived MRPs when the apple slices were stored at room temperature for 24 h. Further time-course study did find deterioration in tyrosinase mushroom inhibitory activity of sugar-GSH derived MRPs over time, suggesting the formed tyrosinase inhibitors in MRPs are unstable. Different combinations of chemical agents with sucrose-GSH derived MRPs were also investigated on apple slices. A synergistic effect was observed when sucrose-GSH derived MRPs (3.125 mM) were applied in combination with 0.5% ascorbic acid. Apart from instability of principal inhibitors, observation of an unpleasant odor from apple slices treated with MRPs raised another concern about the probable negative impact of these inhibitors on the sensory quality of food products. Our research indicates the limited application of MRPs as antibrowning agents for food products. © 2008 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/89197
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorWu, JJen_HK
dc.contributor.authorCheng, KWen_HK
dc.contributor.authorLi, ETSen_HK
dc.contributor.authorWang, Men_HK
dc.contributor.authorYe, WCen_HK
dc.date.accessioned2010-09-06T09:53:45Z-
dc.date.available2010-09-06T09:53:45Z-
dc.date.issued2008en_HK
dc.identifier.citationFood Chemistry, 2008, v. 109 n. 2, p. 379-385en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89197-
dc.description.abstractThe present study examined various types of Maillard reaction products (MRPs) for their inhibitory effect on mushroom tyrosinase. Results showed that monosaccharide-GSH (glutathione) but not polysaccharide-GSH derived MRPs were more active than GSH in inhibiting mushroom tyrosinase. However, in fresh-cut apple slice model, surprisingly GSH performed much better than sucrose-GSH derived MRPs when the apple slices were stored at room temperature for 24 h. Further time-course study did find deterioration in tyrosinase mushroom inhibitory activity of sugar-GSH derived MRPs over time, suggesting the formed tyrosinase inhibitors in MRPs are unstable. Different combinations of chemical agents with sucrose-GSH derived MRPs were also investigated on apple slices. A synergistic effect was observed when sucrose-GSH derived MRPs (3.125 mM) were applied in combination with 0.5% ascorbic acid. Apart from instability of principal inhibitors, observation of an unpleasant odor from apple slices treated with MRPs raised another concern about the probable negative impact of these inhibitors on the sensory quality of food products. Our research indicates the limited application of MRPs as antibrowning agents for food products. © 2008 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.rightsFood Chemistry . Copyright © Elsevier BV.en_HK
dc.subjectMaillard reaction productsen_HK
dc.subjectSensory qualityen_HK
dc.subjectSynergistic effecten_HK
dc.subjectThiol compoundsen_HK
dc.subjectTyrosinase inhibitorsen_HK
dc.titleAntibrowning activity of MRPs in enzyme and fresh-cut apple slice modelsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=109&issue=2&spage=379&epage=385&date=2008&atitle=Antibrowning+activity+of+MRPs+in+enzyme+and+fresh-cut+apple+slice+modelsen_HK
dc.identifier.emailLi, ETS: etsli@hku.hken_HK
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.authorityLi, ETS=rp00737en_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2007.12.051en_HK
dc.identifier.scopuseid_2-s2.0-39749178925en_HK
dc.identifier.hkuros142346en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-39749178925&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume109en_HK
dc.identifier.issue2en_HK
dc.identifier.spage379en_HK
dc.identifier.epage385en_HK
dc.identifier.isiWOS:000254789700017-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridWu, JJ=8298828200en_HK
dc.identifier.scopusauthoridCheng, KW=12141247000en_HK
dc.identifier.scopusauthoridLi, ETS=14018169600en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK
dc.identifier.scopusauthoridYe, WC=7201560816en_HK

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