Enzymatic Browning in Sugarcane: An Insight Into Color Formation in Sugarcane Juice Using Nuclear Magnetic Resonance and ESI-Mass Spectrometry
摘要
Although sugarcane is economically important, few studies have been reported on enzymatic browning mechanisms in sugarcane juice. Using advanced analytical techniques, a model study with gallic acid and sugarcane oxidases was carried out to elucidate the mechanisms for colored compound formation in sugarcane juice. Optimized reactions were determined as a combination of temperature at 50 °C and pH 5. The conversion rate of gallic acid by oxidases was 0.21 mg L−1 h−1. Even though the gallic acid conversion (an important phenolic acid in sugarcane) to o-quinones has been demonstrated, we reported that the end products of enzymatic browning reactions are nitrogenous compounds. Aspartate took part in the condensation reactions mimicking similar reactions among gallic acid and amino acids.
Graphical Abstract