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首页> 外文期刊>Food science and technology research >Inhibition of Enzymatic Browning of the Meat of Clanis bilineata (Lepidoptera) by Glutathione
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Inhibition of Enzymatic Browning of the Meat of Clanis bilineata (Lepidoptera) by Glutathione

机译：谷胱甘肽对克兰氏双歧肉（鳞翅目）的酶促褐变的抑制作用

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摘要

Glutathione is an effective antioxidant. This study aims to estimate the efficacy of glutathione as a browning inhibitor for use on the meat of Clanis bilineata larvae (MCBL). Enzymatic browning of MCBL treated with glutathione in combination with ascorbic acid (AA) was monitored during frozen storage of 6 months. 0.06% glutathione in combination with 0.05% AA inhibited the activity of polyphenoloxidase (PPO) from MCBL by 97.1%. 0.05%AA showed a significant synergist effect with glutathione on browning inhibition (P < 0.05). Additionally, MCBL treated with glutathione in combination with AA had no browning formation and no oxidation of unsaturated fatty acids after 6 months of frozen storage compared with the control (P < 0.05). Results indicate that treatment of MCBL with glutathione in combination with AA is a promising way to preserve MCBL.
机译：谷胱甘肽是一种有效的抗氧化剂。这项研究旨在评估谷胱甘肽作为褐变抑制剂的功效，可用于Clanis bilineata幼虫（MCBL）的肉上。在冷冻保存6个月期间，监测了用谷胱甘肽与抗坏血酸（AA）结合处理的MCBL的酶促褐变。 0.06％的谷胱甘肽与0.05％的AA结合可抑制MCBL中的多酚氧化酶（PPO）活性达97.1％。 0.05％AA与谷胱甘肽对褐变的抑制具有明显的协同作用（P <0.05）。另外，与对照组相比，谷胱甘肽与AA联合处理的MCBL在冷冻保存6个月后没有褐变形成，不饱和脂肪酸也没有氧化（P <0.05）。结果表明，用谷胱甘肽与AA联合治疗MCBL是保存MCBL的有前途的方法。

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