Isolation and Identification of Causal Constituents of Green Discoloration in Garlic Puree

• YAMAZAKI Yoshihisa

  Institute of Agricultural Food Processing, Aomori Prefectural Industrial Technology Research Center

• TAKADA Noboru

  Faculty of Agriculture and Life Science, Hirosaki University

• OKUNO Toshikatsu

  Akita University of Nursing and Welfare Faculty of Agriculture and Life Science, Hirosaki University

抄録

The green discoloration of garlic (Allium sativum L.) puree, a serious problem in garlic processing, was investigated. Two thiosulfinates, 2-propenyl E-1-propenethiosulfinate (2P1PTS) and (E/Z)-1-propenyl 2-propenethiosulfinate (1P2PTS), were isolated from unheated garlic puree (homogenate), and were confirmed to be the direct causal constituents (‘color developer’) of green discoloration based on a color developing assay. 2P1PTS and/or 1P2PTS were reacted with glycine to develop a blue-green color similar to the discoloration of garlic purees. 2P1PTS and 1P2PTS showed synergy for greening; the color developing activities of three solutions, 2P1PTS, 1P2PTS and an equimolar mixture of them (0.5-2P1PTS + 0.5-1P2PTS; similar to the natural abundance ratio) were in the rank order: (0.5-2P1PTS + 0.5-1P2PTS) > 2P1PTS > 1P2PTS.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 18 (5), 673-678, 2012

  公益社団法人 日本食品科学工学会

キーワード

• alliin
• alliinase
• discoloration
• isoalliin
• garlic
• greening
• thiosulfinate

詳細情報

• CRID: 1390282679435194624
• NII論文ID: 130002538073
• DOI: 10.3136/fstr.18.673
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可