<br>护色处理对香菇加工过程中褐变及酶活性的影响,Food Science & Nutrition

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护色处理对香菇加工过程中褐变及酶活性的影响
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2022-04-20 , DOI: 10.1002/fsn3.2895
Tong Lin _{1,

2,

3} , Zhiguo Zhou _{1,

2,

3} , Chunmiao Xing ₁ , Jiahui Zhou ₁ , Gongjian Fan ₄ , Chunyan Xie _{1,

2,

3}

Affiliation

新鲜香菇（ L. edodes ）容易发生褐变（包括酶促褐变和非酶促褐变），影响其品质，并在后期加工过程中造成经济损失。本研究探索了多种有效抑制香菇褐变的护色方法（护色剂和/或热烫）。首先采用单因素实验和响应面法对保色剂的浓度进行优化。复合保色剂（由0.1%植酸、0.8%柠檬酸钠和0.5% d-异抗坏血酸钠组成）的总色差（ΔE）值最小，表明复合保色剂比单一保色剂具有更好的抑制效果。代理人。随后，研究了热烫条件；当热烫温度为90°C、热烫时间为180 s时，多酚氧化酶（PPO）活性最低，表明褐变可能是最小的。最后，比较氧化酶活性和总色差（ΔE）表明，结合两种护色方法比使用单一方法（护色剂或热烫）更能抑制褐变。此外，还测定了最佳护色条件下香菇的多糖和维生素C（VC）含量，分别为0.96和2.54 g/100 g鲜重（FW）。结果表明，该护色方法能有效抑制褐变，减少营养损失，提高香菇品质。

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Effect of color protection treatment on the browning and enzyme activity of Lentinus edodes during processing

Fresh Lentinus edodes (L. edodes) are prone to browning (including enzymatic and nonenzymatic browning), which affects their quality and leads to economic losses during later processing. This study explored various effective color protection methods (color protection reagent and/or blanching) for inhibiting the browning of L. edodes. First, a single-factor experiment and a response surface method were used to optimize the concentration of the color retention reagent. The compound color retention reagent (comprising 0.1% phytic acid, 0.8% sodium citrate, and 0.5% d-sodium erythorbate) had the smallest total color difference (ΔE) value, suggesting that the compound color reagent had a better inhibiting effect than the single agent. Following this, the blanching conditions were studied; the polyphenol oxidase (PPO) activity was the lowest when the blanching temperature was 90°C and blanching time 180 s, indicating that browning is likely to be minimal. Finally, comparing the oxidase activity and total color difference (ΔE) revealed that combining the two color protection methods inhibits browning better than using a single method (color protection reagent or blanching). In addition, the polysaccharide and vitamin C (VC) contents of L. edodes under optimal color protection conditions were determined, which were 0.96 and 2.54 g/100 g fresh weight (FW), respectively. The results demonstrated that this color protection method effectively inhibits browning, reduces the nutritional loss, and improves the quality of L. edodes.

更新日期：2022-04-20

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