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| Effects of seasonings on lipoxygenase activity and peroxide value of walnut kernels |
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| KeyWord:walnut kernel seasoning lipoxygenase activity peroxide value |
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| Abstract: |
| The effects of three seasonings including sea salt, sucrose and citric acid and their treatment conditions on the lipoxygenase activity and peroxide value of walnut kernels were studied. The results showed that seasoning treatment could lower both the lipoxygenase activity and peroxide value of walnut kernels. When walnut kernels were soaked in 1.9% sea salt, 19% sucrose or 2.4% citric acid solution under vacuum at 55?℃ for 3.0 h, the relative enzyme activity of lipoxygenation decreased by 37.37%, 48.76% and 36.59% respectively, and the peroxide value decreased by 8.99%, 11.61% and 8.61% respectively. The seasoned walnut kernels had good sensory properties. It indicated that the three seasonings could inhibit the oxidation of walnut kernels to some extent. |
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