Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles
This research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02–0.1%), the Δ<i>L</i>* decreased and Δ<i>a</i>*, Δ<i>b</i>* increased. The L-cysteine could reduce the pH value and polyphen...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1156 |
| _version_ | 1797533208275845120 |
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| author | Xin-Ting Wu Xiao-Na Guo Ke-Xue Zhu |
| author_facet | Xin-Ting Wu Xiao-Na Guo Ke-Xue Zhu |
| author_sort | Xin-Ting Wu |
| collection | DOAJ |
| description | This research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02–0.1%), the Δ<i>L</i>* decreased and Δ<i>a</i>*, Δ<i>b</i>* increased. The L-cysteine could reduce the pH value and polyphenol oxidase (PPO) activity and increase the retention rate of polyphenol of FWN. It suggested that L-cysteine could inhibit the browning of FWN by decreasing pH value, PPO activity, and the oxidation of polyphenols. In the in vitro PPO solution, the inhibitory effect of L-cysteine on PPO activity was related to the decrease in pH and the ability of chelating Cu<sup>2+</sup>. According to UPLC-TOF-MS analysis, L-cysteine could reduce the generation of browning products, which suggested that L-cysteine could react with the browning intermediate product (quinone) and generate a light-colored substance (-C<sub>9</sub>H<sub>10</sub>NO<sub>4</sub>S). L-cysteine effectively inhibited the browning of FWN and had the potential to be used in noodle industry. |
| first_indexed | 2024-03-10T11:11:18Z |
| format | Article |
| id | doaj.art-6b63a4fbf3834d03af6fdfadd1d40e95 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:11:18Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6b63a4fbf3834d03af6fdfadd1d40e952023-11-21T20:45:38ZengMDPI AGFoods2304-81582021-05-01106115610.3390/foods10061156Inhibition of L-Cysteine on the Browning of Fresh Wet NoodlesXin-Ting Wu0Xiao-Na Guo1Ke-Xue Zhu2State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaThis research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02–0.1%), the Δ<i>L</i>* decreased and Δ<i>a</i>*, Δ<i>b</i>* increased. The L-cysteine could reduce the pH value and polyphenol oxidase (PPO) activity and increase the retention rate of polyphenol of FWN. It suggested that L-cysteine could inhibit the browning of FWN by decreasing pH value, PPO activity, and the oxidation of polyphenols. In the in vitro PPO solution, the inhibitory effect of L-cysteine on PPO activity was related to the decrease in pH and the ability of chelating Cu<sup>2+</sup>. According to UPLC-TOF-MS analysis, L-cysteine could reduce the generation of browning products, which suggested that L-cysteine could react with the browning intermediate product (quinone) and generate a light-colored substance (-C<sub>9</sub>H<sub>10</sub>NO<sub>4</sub>S). L-cysteine effectively inhibited the browning of FWN and had the potential to be used in noodle industry.https://www.mdpi.com/2304-8158/10/6/1156L-cysteinebrowningmechanisminhibitionFWN |
| spellingShingle | Xin-Ting Wu Xiao-Na Guo Ke-Xue Zhu Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles Foods L-cysteine browning mechanism inhibition FWN |
| title | Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles |
| title_full | Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles |
| title_fullStr | Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles |
| title_full_unstemmed | Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles |
| title_short | Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles |
| title_sort | inhibition of l cysteine on the browning of fresh wet noodles |
| topic | L-cysteine browning mechanism inhibition FWN |
| url | https://www.mdpi.com/2304-8158/10/6/1156 |
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