Kinetic Study of Non-enzymatic Browning of Physalis pubescens L.during Fermentation
ZHU Dan
LI Shi-yan
NIU Guang-cai
WANG Ying
WEI Wen-yi
Abstract：Physalis pubescens L.was used as the raw material and fermentations were carried out at 25 ℃,30 ℃,and 37 ℃ with inoculation of both yeast and Lactobacillus plantarum.The changes in the non-enzymatic browning indices,-the content of total polyphenols,reducing sugar,vitamin C (Vc),5-hydroxymethylfurfural (5-HMF),and amino acid nitrogen,browning degree (BD),and the color difference (L*,a*,b*,△E)-during the fermentation were studied.The zero-order,first-order,and combined kinetic models were employed to fit the data.The results indicated that for the fermentations at 25 ℃,30 ℃,and 37 ℃,the combined kinetic model was better for describing the dynamic changes of all indices,including the content of 5-HMF,reducing sugar,Vc,total polyphenols,and amino acid nitrogen,BD,and AE,than the other two models.Furthermore,regression analysis showed that 5-HMF content and BD-the two important quality indices-had a very good linear relationship during the fermentation,which indicated that BD could be predicated by the 5-HMF content at the corresponding temperature.Meanwhile,the activation energies of 5-HMF and non-enzymatic browning material were 36.299 kJ/mol and 12.287 kJ/mol,respectively,which showed that the reaction rate of non-enzymatic browning was very fast and could easily occur during the fermentation ofPhysalispubescens L.
Keywords：Physalis pubescens L.fermentationnon-enzymatic browningkinetics
Publication Date：2017-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 115-122 )