食品科学 ›› 2024, Vol. 45 ›› Issue (10): 249-256.doi: 10.7506/spkx1002-6630-20230710-115

• 包装贮运 • 上一篇    下一篇

真空预冷对松茸木质化及相关酶活力的影响

赵焯然,王凤玲,王璇,关文强,胡昕,刘镇国,姚刚,路鹏   

  1. (1.天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津 300134;2.深圳顺丰泰森控股(集团)有限公司,广东 深圳 518000)
  • 出版日期:2024-05-25 发布日期:2024-06-08
  • 基金资助:
    深圳顺丰泰森控股(集团)有限公司委托项目(90202109100239)

Effect of Vacuum Precooling on the Lignification and Related Enzyme Activities of Tricholoma matsutake

ZHAO Zhuoran, WANG Fengling, WANG Xuan, GUAN Wenqiang, HU Xin, LIU Zhenguo, YAO Gang, LU Peng   

  1. (1. Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; 2. Shenzhen SF Tyson Holding (Group) Co. Ltd., Shenzhen 518000, China)
  • Online:2024-05-25 Published:2024-06-08

摘要: 为探究真空预冷处理对松茸贮藏过程中木质化的影响,以松茸为实验材料,对贮藏期间松茸菌盖、菌柄的硬度、果肉紧实度、木质素、几丁质和纤维素含量及纤维素酶(cellulase,CX)、苯丙氨酸转氨酶(phenylalanine ammonia-lyase,PAL)、多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase,POD)活力的变化规律进行研究。结果表明,与对照组相比,真空预冷处理能够显著抑制菌盖与菌柄硬度和果肉紧实度的下降,有效抑制细胞壁中几丁质降解和CX活力的上升,维持较高的纤维素含量,延缓木质素积累,其菌盖和菌柄的PAL活力峰值分别比对照组低8.2%和2.9%,POD活力峰值分别比对照组低10%和3.7%,PPO活力峰值分别比对照组低23.1%和5.2%。此外,与菌盖相比,松茸菌柄木质化高峰出现时间早,更易出现木质化现象。真空预冷处理能够延缓松茸木质化进程,较好地维持松茸品质。

关键词: 真空预冷;木质化;松茸;保鲜

Abstract: In order to investigate the effect of vacuum precooling treatment on the lignification of Tricholoma matsutake during storage, the changes in the hardness of cap and stalk, pulp firmness, lignin, chitin and cellulose contents, and the activities of cellulase (CX), phenylalanine ammonia-lyase (PAL), peroxidase (POD) and polyphenol oxidase (PPO) were studied during storage. The results showed that compared with the control group, vacuum precooling treatment could significantly inhibit the decline in the hardness of cap and stalk and pulp firmness, effectively inhibit the degradation of chitin and the increase of CX activity in the cell wall, maintain a higher cellulose content, and delay the accumulation of lignin. In addition, it could decrease the peak PAL activity of cap and stalk by 8.2% and 2.9%, the peak POD activity by 10% and 3.7%, and the peak PPO activity by 23.1% and 5.2%, respectively. In addition, compared with the cap, the peak time of lignification in the stalk was earlier, and lignification phenomenon was more likely to occur in the stalk. Therefore, vacuum precooling treatment can delay the lignification process and maintain the quality of T. matsutake.

Key words: vacuum precooling; lignification; Tricholoma matsutake; preservation

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