Abstract
The impacts and mechanisms of ascorbic acid (Vc) and sodium dihydrogen phosphate on the browning of yellow alkaline noodles were investigated. The combination of sodium dihydrogen phosphate and Vc was found to increase the L* value and decreased the number of dark spots, indicating a synergistic anti-browning effect. This combination reduced the activity of polyphenol oxidase (PPO) slightly but deceased the free quinone content significantly (P < 0.05) in noodles. The addition of sodium dihydrogen phosphate also maintained the anti-oxidation stability of Vc, as evidenced by the increased DPPH radical clearance rate in PPO-catechol systems after 24 h of storage. Quantum chemical calculations revealed that sodium dihydrogen phosphate formed hydrogen bonds with ascorbic acid at hydroxyls of carbon-carbon double bond, which protected the ascorbic acid to some degree. This finding suggested that the synergistic anti-browning capacity of sodium dihydrogen phosphate and Vc could be applied to the noodle processing industry.
Published Version
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