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Effect of thermal blanching on the inactivation kinetics of polyphenol oxidase and peroxidase in lily bulb, and the functional properties of its flours

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Abstract

The thermal effects on polyphenol oxidase (PPO) and peroxidase (POD) inactivation kinetics of the lily bulb as well as on the functional properties of its flours were investigated. The inactivation kinetics of PPO and POD followed the first-order models. Estimated activation energies and ZT values of PPO and POD inactivation process were 108.30, 122.84 kJ mol−1 and 19.65, 23.36 °C, respectively. HunterLab results showed that blanching treatment could lower the browning of the lily bulb at 95 °C or 100 ºC. Swelling power (SP) and water solubility index (WSI) of lily bulb flours with or without blanching increased with the test temperature increasing from 60 °C to 90 °C and this trend was more pronounced for non-treatment (NT) samples. Rising blanching temperature caused increase in SP values of lily bulb flours within the test temperature range. However, the WSI of the blanched lily bulb flours was significantly lower than that of non-treated ones at the same test temperature, ranging from 70 °C to 90 °C. Rapid visco-analyzer (RVA) results revealed that blanching caused significant increases in peak viscosity, trough viscosity, final viscosity, and setback values of lily bulb flours while led to decrease in enthalpy values. Compared with non-treated flour samples, the peak time of blanched lily bulb flours was significantly longer and decreased with the increase in blanching temperature. The behavior of lily bulb flour paste changed from near-Newtonian fluid to highly non-Newtonian fluid with increasing blanching temperature, which could be well described by the Herschel-Bulkley rheological model. Blanching also caused an increase in storage modulus and loss modulus of lily bulb flours.

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Abbreviations

BD:

Breakdown

E a :

Activation energy

DSC:

Differential scanning calorimeter

ΔH :

Gelatinization enthalpy

FV:

Final viscosity

G' :

Storage modulus

G'' :

Loss modulus

GT:

Pasting temperature

NT:

Non-treatment

POD:

Peroxidase

PPO:

Polyphenol oxidase

PT:

Peak time

PV:

Peak viscosity

RVA:

Rapid visco-analyzer

SB:

Setback

SP:

Swelling power

tanδ:

Loss tangent

T o :

Gelatinization onset temperature

T p :

Peak temperature

T c :

Conclusion temperature

TV:

Trough viscosity

WSI:

Water solubility index

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Acknowledgements

This research was funded by Agricultural Science and Technology Innovation Project of Hunan Province, China (2021CX05, 2022CX44), the Key Research Project of China (2017YFD0400902-2), National Natural Science Foundation of China (31501543), and Training Program for Excellent Young Innovators of Changsha (KQ1905025). We also appreciate the help of Dr. Chang Xia from Hunan University for her valuable suggestions for the improvement of this manuscript.

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Authors and Affiliations

  1. College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China

    Rongrong Wang

  2. Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125, China

    Jie Liu, Jvhua Zhang & Shenghua Ding

  3. Longping Branch Graduate School, Hunan University, Changsha, 410081, China

    Jie Liu, Gaoyang Li & Shenghua Ding

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  1. Rongrong Wang
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  3. Jvhua Zhang
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Contributions

RW: performed the experiments, analyzed the data, drew the plots, concluded the results, and wrote the original draft. SD: contributed to conceptualization of the research, supervision, and presented an invaluable experimental design. JL and JZ: critically revised the manuscript from format to content. GL: identified of lily bulb and also contributed to data curation.

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Correspondence to Shenghua Ding.

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Wang, R., Liu, J., Zhang, J. et al. Effect of thermal blanching on the inactivation kinetics of polyphenol oxidase and peroxidase in lily bulb, and the functional properties of its flours. Food Measure 17, 615–626 (2023). https://doi.org/10.1007/s11694-022-01658-x

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  • DOI: https://doi.org/10.1007/s11694-022-01658-x

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