Promoting S-Allyl-(L)-Cysteine Synthesis in Garlic by Freezing, Ultrasonic and High Hydrostatic Pressure Processing

• Main Authors: Yu-Ting Chen, 陳昱廷
• Other Authors: 謝昌衛
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5253063%22.&searchmode=basic

碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 107 === This study used freezing, ultrasonic and high hydrostatic pressure (HPP) processing to promote S-allyl-(L)-cysteine (SAC) formation in garlic and investigated the effect of different processing on the microstructure and color of garlic. In the first part of this study, the result showed that both of freezing and ultrasonic processing could promote SAC formation in garlic. For freezing processing, freezing at -20℃ had better effect on promoting SAC formation. SAC level could increase about 6 times (5.36 ± 0.35 mg/g dry weight) after heated for 6 d. For ultrasonic processing, processing at 28 kHz for 2 h had best effect on promoting SAC formation. SAC level could increase about 3 times (3.22 ± 0.11 mg/g dry weight) after heated for 9 d. Comparing both of processing, SAC level in garlic for freezing processing was higher than ultrasonic processing. However, garlics with freezing processing were browning, while did not in ultrasonic processing. In second part of this study, the result showed that HHP processing could enhance γ-GTP activity, induce structure damaged and promote SAC formation. HHP processing at 300 MPa for 15 min were the best condition for enhancing γ-GTP activity (45 %) and promoting SAC formation about 6 times (5.60 ± 0.22 mg/g dry weight) after heated for 6 d. In this study, HHP, freezing and ultrasonic processing was used to increase the SAC level in garlic. It is expected that garlic products produced by this technology would be higher value and more competitive with higher SAC level.