A study of changes in membrane lipids of raw materials during the process of flavor recovery.
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
Purpose. The formation of fruit flavor involving precursors and enzymes is important and has a certain advantage over other methods. The molecules of a precursorcompound can withstand the processing modes, while enzymes and aromatic compounds break down frequently. The fruit and vegetable pretreatment conditions and subsequent environment in which enzymatic reactions take place can be considered as potential factors in the formation of fresh flavors. Methods. Lipid emulsions fruits (cucumber, squash, watermelon) were prepared in the Soxhlet apparatus according to the classical procedure using chloroformethanol solvent. The intensity of oxidative processes was evaluated using the developed technique based on the reactions of carbonyl compounds (CC) in the vapor phase with 2,4dinitrophenylhydrazine. The particle size distribution (PSD), ζpotential of the colloidal fraction was made on the analyser Malvern Zetasizer Nano ZS. Lipid emulsions were prepared in the Soxhlet apparatus according to the classical procedure using chloroformethanol solvent. Results. It has been shown that changes of the plant aromatic components during heat or combined processing are associated with transformations of lipid components. It has been stablished that the availability of these components for enzymatic reactions depends on the distribution of lipid particles according to their size and potential mobility. It has been found that the ncreased hydrodynamic particle size and decreased ζpotential in fresh fruits are associated with enzymatic processes leading to the formation of fresh flavor (GLVs). Most of the aromatic components are reaction intermediates formed between the substrate (lipid hydroperoxide derivatives, HPO) and the corresponding enzymes (hydroperoxide lyase HPL). Fruits subjected to combined processing demonstrate the increased concentration of hydroperoxide compounds (substrate) and the reduced availability of the membrane bound enzymes of hydroperoxide lyase HPL. Regardless of the method of heat input, the functional activity of membrane proteins and dynamic properties of the membrane lipid matrix contributing to conformational flexibility of enzymes were shown. Vacuum processing of watermelon flesh which lost its flavor results in aroma recovery due to the repeated enzymesubstrate interactions down to measurable oncentration which can be recorded on a chromatograph.Conclusions. It has been established that during heating in vacuum (with underpressure 8 ± 2 kPa, at temperature 34 ± 2 °C) of the suspended plant homog enates, substrateenzyme interactions are the most intensive because of the conditions of interphase activation when the hydrophobic interaction, covalent links, and Van derVaalsovyh forces change. These effects ensure multimolecular adsorption and biosynthesis of green leaf volatiles (GLVs) in the fruits after heat treatment.
Authors and Affiliations
Valeriy Sukmanov, A. Marynin, Galina Dubova, L. Kushch
Keywords
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