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Modifying the Processing and Handling of Frozen Broccoli for Increased Sulforaphane Formation

机译：修改加工和处理冷冻西兰花以增加萝卜硫素形成的方法

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摘要

Frozen broccoli can provide a cheaper product, with a longer shelf life and less preparation time than fresh broccoli. We previously showed that several commercially available frozen broccoli products do not retain the ability to generate the cancer-preventative agent sulforaphane. We hypothesized that this was because the necessary hydrolyzing enzyme myrosinase was destroyed during blanching, as part of the processing that frozen broccoli undergoes. This study was carried out to determine a way to overcome loss of hydrolyzing activity. Industrial blanching usually aims to inactivate peroxidase, although lipoxygenase plays a greater role in product degradation during frozen storage of broccoli. Blanching at 86 ℃ or higher inactivated peroxidase, lipoxygenase, and myrosinase. Blanching at 76 °C inactivated 92% of lipoxygenase activity, whereas there was only an 18% loss in myrosinase-dependent sulforaphane formation. We considered that thawing frozen broccoli might disrupt membrane integrity, allowing myrosinase and glucoraphanin to come into contact. Thawing frozen broccoli for 9 h did not support sulforaphane formation unless an exogenous source of myrosinase was added. Thermal stability studies showed that broccoli root, as a source of myrosinase, was not more heat stable than broccoli floret. Daikon radish root supported some sulforaphane formation even when heated at 125 ℃ for 10 min, a time and temperature comparable to or greater than microwave cooking. Daikon radish (0.25%) added to frozen broccoli that was then allowed to thaw supported sulforaphane formation without any visual alteration to that of untreated broccoli.
机译：与新鲜西兰花相比，冷冻西兰花可以提供更便宜的产品，并且具有更长的保存期限和更少的制备时间。我们以前的研究表明，几种市售的冷冻西兰花产品不能保留产生抗癌药萝卜硫烷的能力。我们假设这是因为在烫煮过程中必需的水解酶黑芥子酶被破坏了，这是冷冻西兰花进行加工的一部分。进行该研究以确定克服水解活性损失的方法。工业上的热烫通常旨在使过氧化物酶失活，尽管在西兰花的冷冻储存过程中脂氧合酶在产品降解中起着更大的作用。在86℃或更高温度下漂白，会灭活过氧化物酶，脂氧合酶和黑芥子酶。在76°C的条件下进行漂白可灭活92％的脂氧合酶活性，而黑芥子酶依赖性萝卜硫烷的形成仅损失18％。我们认为解冻冷冻的西兰花可能会破坏膜的完整性，从而使黑芥子酶和糖尿素接触。除非添加外源性黑芥子酶，否则解冻冷冻西兰花9小时不会支持萝卜硫烷的形成。热稳定性研究表明，作为黑芥子酶的来源，西兰花根比西兰花小花的热稳定性更差。萝卜萝卜根即使在125℃下加热10分钟也能支撑一些萝卜硫素的形成，其时间和温度与微波烹饪相当或更高。将萝卜萝卜（0.25％）添加到冷冻西兰花中，然后将其解冻，形成萝卜硫烷，而未处理的西兰花没有任何视觉变化。

著录项

  • 来源
    《Journal of Food Science》 |2013年第9期|1459-1463|共5页
  • 作者

    Edward B. Dosz; Elizabeth H. Jeffery;

  • 作者单位

    Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana Champaign, Urbana IL 61801, U.S.A.;

    Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana Champaign, Urbana IL 61801, U.S.A.;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    blanching; broccoli; daikon radish; myrosinase; sulforaphane;

    机译：烫西兰花;萝卜;黑芥子酶萝卜硫烷;

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