STUDY OF HORSERADISH PROCESS OPTIMIZATION

摘要

Glucosinolates are secondary metabolites present in many species of Brassicaceae plants such as rapeseed, mustard and horseradish. Glucosinolates are hydrolyzed into breakdown products including isothiocyanaters by myrosinase enzymes present in plant cell tissues. Allyl isothiocyanate (AIT) and β-phenethyl isothiocyanate (PEIT) in horseradish and mustard varieties are two main functional degradation components that have been demonstrated to have potential value as cancer chemopreventive agents. In this study, conditions for both degradation of glucosinolates to maximize the formation of isothiocyanates and retention of these reactive and volatile products once formed are described. The nature and concentration of the breakdown products from enzyme hydrolysis was affected by glucosinolate structure, size reduction, pH, temperature, moisture and the presence of cofactors. Certain metal ions and ascorbic acid were used to improve hydrolytic rate. Air drying or freeze-drying were evaluated as processing methods to concentrate and preserve the formed isothiocyanates. β-cyclodextrin, modified starch and pea protein were evaluated as processing aids to preserve AIT and PEIT.