The purpose of this study was to develop an anti-browning technology based on sulfur-free compound inhibitors to prevent prawns from browning. The inhibitory effects of sulfur-free compound inhibitors on PPO in Solenocera Crassicornis were optimized, and the mechanisms of inhibition were deduced regarding the inhibition type and molecular structure of inhibitor etc. The results showed that citric acid, ascorbic acid and 4-hexyl resorcinol (4-HR) had significant inhibitory effects, and there were distinct interactions between some inhibitors. The inhibition rate was over 60% when the concentrations of 4-HR, ascorbic acid, citric acid and EDTA-2Na were 0.46-0.68, 0.01-0.018, 4.85-7.20 and 1.58-2.90 mg/mL, respectively. The four constituents could provoke lag periods of enzymatic reaction as all of them exhibited competitive inhibitory pattern by binding with the di-copper center of PPO. Moreover, in the composite inhibitor, 4-HR played a dominant inhibitory effect, and certain concentrations of citric acid, ascorbic acid and EDTA-2Na could strengthen the inhibitory effect. This study overall provides some theoretical supports for applying sulfur-free compound preservatives in fishing and processing seawater prawns.
HAO Yunbin
,
XIANG Xingwei
,
ZHOU Yvfang
,
XIA Wenshui
. Effects and mechanisms of compound sulfur-free inhibitor on polyphenol oxidase in Solenocera crassicornis[J]. Food and Fermentation Industries, 2019
, 45(19)
: 25
-31
.
DOI: 10.13995/j.cnki.11-1802/ts.020674
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