水と食酢におけるごぼうの浸漬条件の検討

• 内藤 初枝

  静岡県立大学短期大学部

書誌事項

タイトル別名

• Study of Soaking Conditions for Edible Burdock in Water and Vinegar.

抄録

This study aimed to obtain a clear view of effective actions of vinegar as a prevention against discoloration of edible burdock and to examine more effective prevention means of discoloration. The results were as follows.<br>1) Polyphenol oxidase in edible burdock decreased by soaking in water or 3% vinegar solution. The optimum pH for polyphenol oxidase was 5.5-6.7 and the enzyme was irreversibly inactivated in the acidic side.<br>2) About 13% of polyphenolics contained in edible burdock was dissolved both in water and 3% vinegar solution.<br>3) In appearance, a higher discoloration was observed in the water used for soaking and the polyphenol content in the vinegar solution was higher.<br>4) When polyphenol oxidase was newly added to both solutions, of which pH value was corrected to 6.7, discoloration progressed and polyphenolics decreased in the vinegar solution, the same tendency as was observed in the water used in the test.<br>5) Discoloration of burdock samples gradually progressed after they were taken out of the solutions, particularly in those soaked in the vinegar solution in spite of irreversible inactivation of polyphenol oxidase.<br>These results suggest that soaking in the water is more effective against discoloration of edible burdock.

収録刊行物

• 栄養学雑誌

  栄養学雑誌 53 (5), 321-326, 1995

  特定非営利活動法人 日本栄養改善学会

キーワード

• ごぼう
• 褐変防止
• 食酢
• ポリフェノール類
• ポリフェノールオキシダーゼ

詳細情報

• CRID: 1390001206547963520
• NII論文ID: 130003667555
• DOI: 10.5264/eiyogakuzashi.53.321
• COI: 1:CAS:528:DyaK2MXptVOnt78%3D
• ISSN: 18837921
• ISSN: 00215147
• 本文言語コード: ja
• 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