文章基本信息

标题：Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles
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作者：Xin-Ting Wu ; Xiao-Na Guo ; Ke-Xue Zhu 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：6
页码：1156
DOI：10.3390/foods10061156
出版社：MDPI Publishing
摘要：This research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02–0.1%), the ΔL* decreased and Δa*, Δb* increased. The L-cysteine could reduce the pH value and polyphenol oxidase (PPO) activity and increase the retention rate of polyphenol of FWN. It suggested that L-cysteine could inhibit the browning of FWN by decreasing pH value, PPO activity, and the oxidation of polyphenols. In the in vitro PPO solution, the inhibitory effect of L-cysteine on PPO activity was related to the decrease in pH and the ability of chelating Cu2 . According to UPLC-TOF-MS analysis, L-cysteine could reduce the generation of browning products, which suggested that L-cysteine could react with the browning intermediate product (quinone) and generate a light-colored substance (-C9H10NO4S). L-cysteine effectively inhibited the browning of FWN and had the potential to be used in noodle industry.
关键词：L-cysteine; browning; mechanism; inhibition; FWN L-cysteine ; browning ; mechanism ; inhibition ; FWN