食品科学 ›› 2019, Vol. 40 ›› Issue (17): 255-262.doi: 10.7506/spkx1002-6630-20180926-284

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纳他霉素处理对鲜切双孢菇褐变的抑制机理

徐冬颖,顾思彤,周福慧,陈晨,姜爱丽,胡文忠   

  1. (大连民族大学生命科学学院,生物技术与资源利用教育部重点实验室,辽宁?大连 116600)
  • 出版日期:2019-09-15 发布日期:2019-09-23
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400903);国家国际科技合作专项(2013DFA31450)

Inhibitory Mechanism of Natamycin on Browning of Fresh-Cut Agaricus bisporus

XU Dongying, GU Sitong, ZHOU Fuhui, CHEN Chen, JIANG Aili, HU Wenzhong   

  1. (Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China)
  • Online:2019-09-15 Published:2019-09-23

摘要: 为研究纳他霉素对鲜切双孢菇褐变的抑制机理,本实验分别采用去离子水(对照)、0.1?g/kg纳他霉素和复合试剂(0.1?g/kg纳他霉素+10?g/kg?D-异抗坏血酸钠)浸泡处理鲜切双孢菇5?min,并于4?℃下贮藏,分析贮藏过程中多酚氧化酶(polyphenol oxidase,PPO)、酪氨酸酶(tyrosinase,TYR)活力和自由基清除率等多项生理指标。结果表明:纳他霉素和复合试剂处理均能抑制鲜切双孢菇贮藏过程中硬度下降及质量损失率、呼吸强度和相对电导率的上升,降低霉菌和酵母总数,延缓PPO和TYR活力的上升,维持双孢菇子实体VC、还原性谷胱甘肽、总酚和羟脯氨酸含量及谷胱甘肽还原酶和苯丙氨酸解氨酶的活力,有利于双孢菇保持较高的抗氧化酶活力、自由基清除率和总抗氧化能力,从而减轻双孢菇的褐变程度,延长其货架期,其中复合试剂处理的效果更佳。

关键词: 鲜切双孢菇, 褐变, 抑制机理, 多酚氧化酶, 抗氧化系统

Abstract: In order to explore the physiological mechanism for the inhibition of its browning by natamycin, fresh-cut Agaricus bisporus was dipped in deionized water, 0.1 g/kg natamycin alone or in combination with 10 g/kg D-sodium ascorbate for 5 min, and then stored at 4 ℃. Physiological indexes?such as polyphenol oxidase (PPO) and tyrosinase (TYR) activities, and free radical scavenging capacity were analyzed during storage. The results showed that natamycin alone and in conjunction with D-sodium ascorbate effectively suppressed the decrease of hardness and the increase of mass loss, respiratory intensity and relative conductivity in fresh-cut mushroom, reduced the total number of molds and yeasts, and delayed the increase of PPO and TYR activities. Meanwhile, both treatments maintained the contents of VC, and reduced glutathione (GSH), total phenols and hydroxyproline (HYP) and the activities of glutathione reductase (GR) and phenylalanine ammonialyase (PAL). Hence, the two treatments were able to maintain higher levels of antioxidant enzyme activity, free radical scavenging capacity and total antioxidant capacity, thereby inhibiting browning and?prolonging the shelf-life of fresh-cut Agaricus bisporus. The combined treatment was more effective than natamycin alone.

Key words: fresh-cut Agaricus bisporus, browning, inhibitory mechanism, polyphenol oxidase, antioxidant system

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