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Effect of rice bran protein extract on enzymatic browning inhibition in potato puree
Author(s) -
Kubglomsong Supatcha,
Theerakulkait Chockchai
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12336
Subject(s) - browning , polyphenol oxidase , food science , chemistry , citric acid , bran , catechol oxidase , ascorbic acid , enzyme , biochemistry , peroxidase , raw material , organic chemistry
Summary Effect of rice bran protein extract ( RBPE ) on enzymatic browning inhibition in potato puree was studied by colour measurement and polyphenol oxidase ( PPO ) inhibition. RBPE inhibited browning in potato puree and showed a higher per cent potato PPO inhibition at pH 4.0 and 5.0 than those at pH 3.0, 6.0 and 7.0 ( P ≤ 0.05). RBPE heated to 40 and 60 °C had browning inhibition in potato puree and per cent potato PPO inhibition at a similar extent to unheated RBPE ( P > 0.05). Browning inhibition and per cent potato PPO inhibition of RBPE were decreased when it was heated to 80 °C ( P ≤ 0.05). RBPE inhibited browning in potato puree higher than 5, 10 and 20 m m ascorbic acid and 5 and 10 m m citric acid ( P ≤ 0.05). Regarding the kinetics study, RBPE exhibited a mixed‐type inhibition for potato PPO . Therefore, RBPE has a potential to be used as a natural antibrowning agent in the potato industry.