Effect of Different Color Protection Technologies on Color and Fatty Acid Compositions of Chestnut Kernels
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Abstract:
Polyphenol oxidase (PPO) and peroxidase (POD) are two main factors that lead to browning in Castanea mollissima. Solvent soaking was used to inhibit enzyme activity and protect the color of chestnut kernel. On the basis of the stability studies of PPO and POD, the parameters of temperature, time and pH were determined. Effects of soaking color protection technology on the total color difference of chestnut kernel (△E *) and fatty acid composition were also studied. The results showed that when pH was less than 4.0, the PPO and POD activities in the chestnut kernel were lower, and the total color difference was less. PPO activity was significantly decreased after the soaking treatment for 10 min at 30 ℃, while POD activity reached the lowest after the treatment for 25 min at 30 ℃. The optimum conditions for soak color protection process were pH 3.8, temperature 25 ℃, and time 20 min. After this color-protecting treatment, the unsaturated fatty acid content of chestnut lipid decreased slightly, while the major fatty acid (linoleic acid) content remained the same. The color protection technology had little significant effect on the fatty acid composition and flavor of the chestnut and could be used as an effective method of protecting the color of chestnut
