Inhibition Of Browning In Passion Turbid Fruit Juice During Storage By Glucose Oxidase

It is seriously impact the juice’s nutrition value and its bright original colour thatoccuring browning in passion turbid fruit juice during storage, so that the value of edibleand commerce is undesirability. In order to find the approaches to the problem, analysingthe main substance of the browning of passion turbid fruit juice, discussing the effect ofimpacting the mian substance by additing glucose oxidase and studying the besttechnological conditions of using glucose oxidase in the passion turbid fruit juice werelisted in the study. The results of the study are following:1.Study of mechanism of browning of passion turbid fruit juice during storage.Mechanism of browning of passion turbid fruit juice during storage was investigatedin this study by means of path coefficient analysis. It was found experimentally that thechange of the number of BI—which is reacting the extent of the xoidative browning—isclosely related to the change of5-HMF,VC,anthocyanins, condensed tannins andpolyphenols in passion turbid fruit juice during storage at25℃and5℃. Under thecondition of25℃avoiding light, the nonenzymatic browning of passion turbid fruit juicemeanly caused by anthocyanins, and the interaction of anthocyanins and condensed is thefirst determinant. Under the condition of5℃avoiding light, the nonenzymatic browningof passion turbid fruit juice meanly caused by condensed, and the interaction ofanthocyanins and5-HMF is the first determinant.2.Effect of glucose oxidase on the main acts of browning during storage of passion turbidfruit juice.The effects of glucose oxidase on the main acts of browning and the quality ofpassion turbid fruit juice during storage was studied．Taking the group without glucoseoxidase be cross reference, the content of anthocyanins, condensed tannins and5-HMF beeffected during the aging of storage in two kinds of temperature avoiding light, then toobserve what happened to them.The results showed that glucose oxidase could slowdownthe browning and the degradation rate of anthocyanins. Glucose oxidase also can make thecondensed tannins more stable than non-glucose oxidase and prevent the juice fromgenerating5-HMF. The result of experiment showed that glucose oxidase could slowdownthe browning of primary causes so that it can be used in the storage of passion turbid fruitjuice. 3.The effects of glucose oxidase in passion turbid fruit juice during storageGlucose oxidase was mixed with passion turbid fruit juice to study its effects onbrowning. Three single factors: the fortified concentration of glucose oxidase, theresponse time and the response temperature of glucose oxidase were selected. Theorthogonal experiments showed that the influence factor order on browning degrees, BInumber was: the response temperature, response time and concentration. The optimumconditions were: the concentration of glucose oxidase30ppm, the response time15minuteand the response temperature30℃.