Research On The Inhibition Of Browning Of Fruits And Vegetables By Glycosylation Products Of Antioxidant Peptides From British Red Kidney Bean Protein

In recent years,because fruits and vegetables were easy to brown during the crushing process,which was difficult to preserve and can affect the sensory quality and nutritional value of fruits and vegetables,the antioxidant research of fruits and vegetables had become a hot topic.The methods commonly used to control the Browning of fruit and vegetable juice include inhibiting the activity of polyphenol oxidase and adding antioxidant substances.Due to the harmful effects of synthetic antioxidants,antioxidant peptides as natural antioxidants had been widely concerned by people,and the strong antioxidant activity of glycosylated products of antioxidant peptides had been confirmed by studies.In this paper,British red kidney bean was used as raw material.First,British red kidney bean protein was extracted by alkaline extraction and acid precipitation,then British red kidney bean antioxidant peptide was prepared by enzymolysis with alkaline protease,and then glycosylated with xylose to obtain glycosylated product,which was finally added to fruit and vegetable slices and fruit and vegetable juice.The anti-browning and antioxidant effects of antioxidant peptide glycosylation products of British red kidney bean on fruit and vegetable slices and juice were investigated by using chromatic aberration meter,viscosimeter and ultraviolet spectrophotometer,etc.,in order to provide theoretical basis for the application of antioxidant peptide glycosylation products of British red kidney bean in the field of food preservation.The main research contents and results were as follows:(1)Taking fruit and vegetable slices as the research object,the effect of glycosylation products on the antioxidant activity of fruit and vegetable slices was investigated.The fruit and vegetable slices were soaked in the solution of antioxidant peptide glycosylation products for 30 min,and dried at room temperature and 60℃.The effect of antioxidant peptide glycosylation products on the Browning of fruit and vegetable slices was analyzed by color difference meter.The results showed that at room temperature,5 mg/m L and 10 mg/m L glycation product solutions had the greatest Browning inhibition on banana slices,red Fuji apple slices and eggplant slices,especially at 60 min,and the total color difference decreased by 11.24%and 10.73%compared with blank group,respectively.The different concentration of glycosylated product solution could inhibit the Browning of potato,and the effect was equivalent to that of V_C.After drying at 60℃,the Browning degree of glycation products treated was similar to that of fruit and vegetable slices treated with 10 mg/m L and 15 mg/m L Vc.The Browning degree of potato slices treated with 20 mg/m L glycation products was the lowest,and the total color difference was 8.61%lower than that of blank group.The anti-browning ability of glycation products was slightly better than that of V_Ctreatment.(2)Taking fruit and vegetable juice as the research object,the antioxidative effect on fruit and vegetable juice and its mechanism were investigated.Juice fruits and vegetables,added the corresponding antioxidant peptide glycosylation products mixed;Then,the effect of antioxidant peptide glycosylation products on the Browning of fruit and vegetable juice was analyzed by viscometer and ultraviolet spectrophotometer within 60days.The results showed that after treatment,the samples were stored at 4℃for 45 days,and the quality was better.The glycation products of red kidney bean protein antioxidant peptide could improve the total phenol content,reducing sugar content,antioxidant capacity and decrease the Browning degree and soluble quinone content of fruit and vegetable juice,but had no significant effect on the titrable acid content,ascorbic acid and polyphenol oxidase activities of fruit and vegetable juice.The final Browning degree and soluble quinone content of apple juice in 5 mg/m L glycosylated product group were decreased by 22.3%and 6.63%,respectively,compared with the blank group,and the Browning degree of potato juice in 5 mg/m L glycosylated product group was decreased by2.8%.Compared with the blank group,the final total phenol content,reducing sugar content,DPPH free radical scavenging rate and reducing power of apple juice in 5 mg/m L glycosylated products group were increased by 2.8%,2.9%,7.8%and 49.2%,respectively.The potato juice in 5 mg/m L glycosylated products group was 8.1%,1.7%and 3.7%except reducing power.In summary,the Browning of fruit and vegetable slices and fruit and vegetable juice could be improved by the action of glycosylation products on fruit and vegetable slices and fruit and vegetable juice.It could be seen that the glycosylation products of British red kidney bean protein antioxidant peptide had a certain inhibiting effect on the Browning of fruit and vegetable slices and fruit and vegetable juice.