Preventing chlorogenic acid quinone-induced greening in sunflower cookies by chlorogenic acid esterase and thiol-based dough conditioners
Preventing chlorogenic acid quinone-induced greening in sunflower cookies by chlorogenic acid esterase and thiol-based dough conditioners
复制标题
通过绿原酸酯酶和硫醇基面团调节剂防止向日葵饼干中绿原酸醌引起的变绿
DOI：
10.1016/j.lwt.2022.114392
复制
发表时间：
2023
期刊：
影响因子：
--
通讯作者：
Senger, Lilian W.
中科院分区：
文献类型：
--
作者：
Pepra-Ameyaw, Nana Baah;Lo Verde, Christine;Drucker, Charles T.;Owens, Cedric P.;Senger, Lilian W.
葵花籽含有高浓度的绿原酸（CGA），在食品加工过程中，绿原酸与氨基酸在碱性条件下反应形成绿色色素。在这里，我们提出了两种防止向日葵饼干中绿色色素形成的方法：(A)在向日葵饼干面团中添加半胱氨酸和谷胱甘肽中的游离硫醇；(B)用来自helveticus乳酸杆菌的CGA酯酶将CGA水解成咖啡酸和奎宁酸。半胱氨酸组的绿化发生得更慢；然而，半胱氨酸和谷胱甘肽都不能防止饼干在储存过程中变绿。绿原酸酯酶水解向日葵黄油和面粉中的CGA，从而完全消除了向日葵饼干中的绿色化现象。CGA酯酶处理是有效的，因为该酶可以在低剂量（< 100ppm）下直接施用于面团，而无需预处理向日葵黄油或面粉。总的来说，我们的数据表明，CGA酯酶处理是一种有效的方法，消除了用小苏打制作的向日葵饼干中不必要的绿化。从长远来看，这些结果可能代表了一种在高pH值烘焙应用中增加向日葵黄油和面粉使用的方法，使它们能够用于中性颜色的烘焙产品，如饼干和松饼。
Sunflower seeds contain a high concentration of chlorogenic acid (CGA), which reacts with amino acids to form green pigments under alkaline conditions during food processing. Here, we present two approaches to prevent green pigment formation in sunflower cookies by (A) Addition of free thiols from cysteine and glutathione to sunflower cookie dough and (B) hydrolyzing CGA into caffeic acid and quinic acid with a CGA esterase fromLactobacillus helveticus. Greening occurred more slowly with cysteine; however, neither cysteine nor glutathione prevented greening in the cookies during storage. Chlorogenic acid esterase hydrolyzed CGA in both sunflower butter and flour, resulting in the complete elimination of greening in the sunflower cookies. CGA esterase treatment was efficient as the enzyme could be applied in low amounts (<100 ppm) directly to the dough without needing to pretreat either sunflower butter or flour. Overall, our data indicate that CGA esterase treatment was an effective method of eliminating unwanted greening in sunflower cookies made with baking soda. Long term, these results may represent a method of increasing the use of sunflower butter and flour in high pH baking applications by enabling their use in neutrally colored baked products such as cookies and muffins.
登录
查看更多内容
影响因子：
5.5
作者：
Drucker, Charles Taylor;Senger, Lilian Were;Pacioles, Criselda Toto
通讯作者：
Pacioles, Criselda Toto
5-O-绿原酸的酶促反应可提高咖啡的消化率。
影响因子：
8.8
作者：
Mareike Siebert;R. Berger;Annabel Nieter
通讯作者：
Annabel Nieter
影响因子：
4.4
作者：
Esteban-Torres, Maria;Maria Landete, Jose;Munoz, Rosario
通讯作者：
Munoz, Rosario
DOI：
10.1111/1541-4337.12213
发表时间：
2016-09
影响因子：
14.8
作者：
Sabrina R. Wildermuth;E. Young;L. Were
通讯作者：
Sabrina R. Wildermuth;E. Young;L. Were
棘孢曲霉阿魏酸酯酶的异源表达和表征及其在葵花籽加工中的潜在应用
影响因子：
--
作者：
Wenbin Zhang;Jieyu Wang;Yuechen Liu;Juncai Leng
通讯作者：
Juncai Leng