Iti emnyama, eyaziwa ngencasa yayo etyebileyo neqinileyo, sisiselo esithandwayo esithandwa zizigidi zabantu kwihlabathi liphela. Enye yezinto ezinomdla ngeti emnyama ngumbala wayo obomvu owahlukileyo xa ibiliswa. Eli nqaku lijolise ekuphononongeni izizathu zesayensi ezibangela umbala obomvu weti emnyama, lisikhanyisele ngeenkqubo zeekhemikhali ezinegalelo kule meko.
Umbala obomvu weti emnyama unokubangelwa bubukho beekhompawundi ezithile ezitshintsha iikhemikhali ngexesha lenkqubo yokwenza iti. Iikhompawundi eziphambili ezibangela umbala obomvu zii-thearubigins kunye nee-theaflavins, ezenziwa ngokunyibilikisa ii-polyphenols zeti ngexesha lenkqubo yokubilisa okanye yokunyibilikisa ezithi iti emnyama idlule kuzo.
Ngexesha lokuveliswa kweti emnyama, amagqabi eti aphantsi kweenkqubo ezahlukeneyo, kuquka ukubuna, ukuqengqeleka, ukubola, nokomiswa. Kukwinqanaba lokubola apho iipolyphenols zeti, ingakumbi iicatechins, zifumana i-enzyme oxidation, nto leyo ekhokelela ekwakhiweni kwee-thearubigins kunyeii-theaflavinsEzi zinto zibangela umbala obomvu otyebileyo kunye nencasa ephawulekayo yeti emnyama.
IiThearubiginsNgokukodwa, ziikhompawundi ezinkulu ze-polyphenolic ezinombala obomvu-mdaka. Zenziwa ngokwenziwa kwe-polymerization yee-catechins kunye nezinye ii-flavonoids ezikhoyo kumagqabi eti. Ii-Theaflavins, kwelinye icala, ziikhompawundi ezincinci ze-polyphenolic ezikwanegalelo kumbala obomvu weti emnyama.
Umbala obomvu weti emnyama uqiniswa ngakumbi bubukho bee-anthocyanins, eziyimibala enyibilikayo emanzini efumaneka kwezinye iintlobo zeti. Ezi mibala zinokufaka umbala obomvu kwiti ebilisiwe, zongeze umbala wayo ngokubanzi.
Ukongeza kwiinguqu zeekhemikhali ezenzeka ngexesha lokucubungula iti, izinto ezifana nohlobo lwesityalo seti, iimeko zokukhula, kunye neendlela zokucubungula nazo zinokuchaphazela umbala obomvu weti emnyama. Umzekelo, inqanaba le-oxidation, ixesha lokubila, kunye nobushushu apho amagqabi eti acutshungulwa khona zonke ezi zinto zinokuchaphazela umbala wokugqibela weti ebilisiwe.
Ukuqukumbela, umbala obomvu weti emnyama ngumphumo wokudibana okuntsonkothileyo kweekhemikhali kunye neenkqubo ezibandakanyekayo kwimveliso yayo. IiThearubigins, iiTheaflavins, kunye neeAnthocyanins zezona zinto zibalulekileyo ezibangela umbala obomvu weti emnyama, ngokwakheka kwazo kunye nokusebenzisana kwazo ngexesha lokucubungula iti nto leyo ebangela umbala kunye nencasa yesi siselo sithandwayo.
Iireferensi:
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UJilani T, uIqbal M, uNadeem M, nabanye. Ukulungiswa kweti emnyama kunye nomgangatho weti emnyama. J Food Sci Technol. 2018;55(11): 4109-4118.
UJumtee K, uKomura H, uBamba T, uFukusaki E. Ukuchazwa kokubekwa kweti eluhlaza yaseJapan ngokwe-gas chromatography/mass spectrometry-based hydrophilic metabolite fingerprinting. J Biosci Bioeng. 2011;111(3): 255-260.
UKomes D, uHoržić D, uBelščak-Cvitanović A, et al. Ukwakheka kwe-phenolic kunye neempawu ze-antioxidant zezinye izityalo zonyango ezisetyenziswa ngokwesiko ezichaphazeleka lixesha lokukhupha kunye ne-hydrolysis. Phytochem Anal. 2011;22(2): 172-180.
Ixesha leposi: Meyi-09-2024
