The Study Of New Efficient Enzymatic Browing Inhibitor On Banana

The study mainly discussed the effect of reaction conditions in a fructose-lysine modelsystem on the properties of Maillard reaction products (MRPs) related to the inhibitory effecton banana enzymatic browning. MRPs were prepared through pressure reactor at differentconditions. Their free amino group content, reducing sugar content, browing degrees,fluorescence intensity, antioxidant activity (including DPPH· scavenging ability andreducing power), chelating copper activity and the inhibitory effect on bananapolyphenoloxidase were evaluated. And the whiteness of banana were detected to evaluate theinhibitory effect on banana polyphenoloxidase of MRPs. Finally, the inhibitory effect onbanana polyphenoloxidase of MRPs were evaluated by Central Composite design(CCD) withdifferent substrate concentration, reaction temperature, reaction time and initial pH.The main results are as follows:(1) Maillard reaction degree deepen with the extension of reaction time, and the reactionspeed with tempreature rise.(2) Maillard reaction could be accelerated at alkaline conditions, however, the MRPs,prepared from acidic conditions(especially at pH2or3), were more effective in inhibitingbanana polyphenoloxidase and scavenging DPPH·.(3) The inhibitory effect on banana polyphenoloxidase of MRPs can not enhance withthe browing of MRPs deepen.(4) With fructose-lysine modle system, in this reaction conditions the properties ofMRPs related to the inhibitory effect are from reduction kektone material.(5) The regression equation of MRPs reation conditions as follow:Y=84.94+4.54A+1.85B+5.63C+1.55D-5.18A~2-7.74B~2-4.60C~2-6.37D~2+1.33AB+3.77AC+0.41AD-1.69BC+3.47BD-5.12CD.(6) The optimal solution is: the ratio of substrate concentration1:2; reaction temperature111℃; reaction time84min; initial pH3.26, the inhibition rate of PPO is84.94%.