Inhibition of hexose oxidase on the dark spots in fresh wet noodle sheets: A feasible prevention of dark spots

Yang Zhao; Ze-Hua Huang; Hui-Ming Zhou; Ke-Xue Zhu; Xiao-Na Guo; Wei Peng

doi:10.1016/j.foodchem.2020.128021

Inhibition of hexose oxidase on the dark spots in fresh wet noodle sheets: A feasible prevention of dark spots

Food Chem. 2021 Mar 1:339:128021. doi: 10.1016/j.foodchem.2020.128021. Epub 2020 Sep 8.

Authors

Yang Zhao¹, Ze-Hua Huang², Hui-Ming Zhou³, Ke-Xue Zhu¹, Xiao-Na Guo¹, Wei Peng¹

Affiliations

¹ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
² State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China; College of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan 450001, People's Republic of China.
³ State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address: hmzhou@jiangnan.edu.cn.

PMID: 33152859
DOI: 10.1016/j.foodchem.2020.128021

Abstract

Hexose oxidase was a feasible prevention for the dark spots in the fresh wet noodle sheets (FWNS). The chemical mechanism that hexose oxidase recucing the melanins of dark spots was discussed basis on the UPLC-TOF-MS analysis of the polyphenol oxidase (PPO)-catechol system. In the process of PPO browning, hexose oxidase catalyzed the oxidation of o-benzoquinone derivatives and their oligomers, hindering the formation of melanins. Hexose oxidase was efficient in FWNS with low ash content when water addition was 24%~44% or pH range was 4 ~ 7.5. Hexose oxidase could inhubit dark spots in the presence of 10 metal ions. The recommended addition amount was 40 ~ 60 ppm, by which the dark spots could be compolitely inhibited. Hexose oxidase was also suitable for wholewheat and oat FWNS, ΔL_6d of wholewheat and oat FWNS were reduced by 4 and 7.98, respectively.

Keywords: Dark spots; Fresh wet noodle sheets; Hexose oxidase; Polyphenol oxidase browning; Tropolone (PubChem CID: 24900578); catechol (PubChem CID: 24848193).

MeSH terms

Alcohol Oxidoreductases / antagonists & inhibitors*
Biocatalysis
Catechol Oxidase / metabolism
Color
Feasibility Studies
Food*
Oxidation-Reduction

Substances

Alcohol Oxidoreductases
hexose oxidase
Catechol Oxidase