蒜泥绿变机理的研究  

Study on Mechanism of the Greening of Garlic Purees

作　　者：江英[1] 胡小松[2] 辛力 廖小军[2] 

机构地区：[1]新疆石河子大学食品工程学院,新疆石河子832000 [2]中国农业大学食品学院,北京100094 [3]山东果树研究所,山东泰安271000

出　　处：《中国食品学报》2003年第1期41-47,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：在前人对洋葱泥红变的研究基础上,研究了蒜泥绿变的机理。通过测定休眠与打破休眠的大蒜中γ-谷氨酰转肽酶的活性存在与否,大蒜中γ-谷氨酰转肽酶活性的变化与蒜泥绿变的关系,以及在不能绿变的大蒜中添加γ-谷氨酰转肽酶而使蒜泥变绿,确定了γ-谷氨酰转肽酶对蒜泥绿变的作用。研究了与蒜泥绿色素形成有关的物质:色素中间体、蒜酶、氨基酸、羰基化合物和色素前体,提出了蒜泥绿色素形成的假说。Mechanism of greening of garlic purees was studied in the article, based on the previous studies of reddening of onion bulb purees. The presence and absence of γ-glutamyl transpeptidases in sprouting and dormant garlic bulbs were determined.The relation between the activity of γ-glutamyl transpeptidases in the garlic and greening of garlic purees was investigated. A preparation of γ-glutamyl transpeptidases from germinating garlic caused the formation of a green pigment in new harvest garhc puree. γ-glutamyl transpeptidases was necessary for pigment formation. The compounds involved in the formation of green pigments in garlic purees were studied including alliinase, color developer, amino acids, carbonyls and pigment precursor. The mechanism of greening of garhc purees was proposed.

关 键 词：蒜泥 绿变机理 Γ-谷氨酰转肽酶 酶活性 

分 类 号：TS20[轻工技术与工程—食品科学]