大蒜绿变反应及其抑制技术研究进展  

Advances of garlic greening and inhibition technology

作　　者：张琦梅[1] 缪冶炼[1] 许小辨[1] 王冀宁[2] 

机构地区：[1]南京工业大学食品与轻工学院,南京211816 [2]南京工业大学经济管理学院,南京211816

出　　处：《食品科技》2013年第9期234-237,243,共5页Food Science and Technology

基　　金：国家重点基础研究发展计划"973"项目(2009CB724700);国家自然科学基金项目(71173103/G0310)

摘　　要：绿变是大蒜加工过程中经常发生的问题之一。根据近年来的文献报道,阐述了大蒜绿变的反应过程,并介绍了γ-谷氨酰-S-烯基-L-半胱氨酸向S-烯基-L-半胱氨酸的转化反应、S-烯基-L-半胱氨酸亚砜向硫代亚磺酸酯的转化反应、γ-谷氨酰转肽酶和蒜氨酸酶的特性、以及酶法绿变抑制技术。这些转化反应揭示了大蒜绿变机理,而酶法绿变抑制技术为解决大蒜绿变问题提供了一种有效方法。Greening of garlic is a serious problem which frequently occurs in the garlic processing industry. Based on the recent research reports, the garlic-greening reaction process was drawn. Furthermore, the conversion reaction of γ-glutamyl-S-enyI-L-cysteine to S-enyl-L-cysteine, the conversion reaction of S-enyI-L-cysteine sulfoxides to thiosulfinates, the properties of γ-glutamyltranspeptidase and alliinase, and an enzymatic inhibition technique of garlic-greening were introduced. These conversion reactions are helpful for understanding the mechanism of garlic-greening. The enzymatic inhibition technique provides a potential approach to solve the garlic-greening problem.

关 键 词：大蒜绿变 γ-谷氨酰-S-烯基-L-半胱氨酸 S-烯基-L-半胱氨酸亚砜 γ-谷氨酰转肽酶 蒜氨酸酶 

分 类 号：S633.4[农业科学—蔬菜学]