食品科学 ›› 2019, Vol. 40 ›› Issue (13): 222-229.doi: 10.7506/spkx1002-6630-20180709-116

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大豆分离蛋白对鲜切桃的保鲜效果

史轲轲,朱树华   

  1. 山东农业大学化学与材料科学学院,山东 泰安 271000
  • 出版日期:2019-07-15 发布日期:2019-07-23
  • 基金资助:
    国家自然科学基金面上项目(31470686);山东农业大学杰出青年人才培养计划项目(564028)

Effect of Soy Protein Isolate on Storage Quality of Fresh-Cut Peaches

SHI Keke, ZHU Shuhua   

  1. College of Chemistry and Material Science, Shandong Agricultural University, Tai’an 271000, China
  • Online:2019-07-15 Published:2019-07-23

摘要: 为探索鲜切桃的保鲜新方法,分别采用0(双蒸水,对照)和10、20、40 g/L的大豆分离蛋白(soy protein isolate,SPI)溶液浸泡鲜切桃后,将其在4 ℃条件下贮藏10 d,测定鲜切桃品质及褐变相关的生理生化指标。结果表明:20 g/L SPI处理的鲜切桃保鲜效果最好,能够抑制4 ℃贮藏过程中的乙烯释放率、呼吸强度和细菌生长;贮藏10 d后,与对照组相比,20 g/L SPI处理组具有较高的L*值、硬度、可溶性固形物含量,较低的质量损失率和腐烂率,且活性氧、丙二醛和总酚含量分别降低了24%、20%和17%,同时,多酚氧化酶活力降低了45.5%,过氧化物酶活力降低了22%,过氧化氢酶活力提高了44%。上述结果表明20 g/L SPI处理可以提高鲜切桃的贮藏品质及抗氧化能力、抑制褐变,从而延长贮藏期。

关键词: 鲜切桃, 大豆分离蛋白, 抗氧化能力, 保鲜效果

Abstract: To investigate the preservative effect of soy protein isolate (SPI) on fresh-cut peaches, fresh-cut peaches were immersed respectively in 0 (double distilled water, control), 10, 20, and 40 g/L SPI solutions before being stored at 4 ℃ for 10 days. The physiological and biochemical indicators associated with the quality and browning of fresh-cut peaches were determined during the storage period. The results showed that the quality of fresh-cut peaches was best maintained by treatment with 20 g/L SPI, which inhibited ethylene release rate, respiratory intensity and bacterial growth. At the end of the storage period, the sample showed increases in the color parameter L* value, firmness and soluble solids content (SSC), lower mass loss rate and decay incidence, and a decrease of 24%, 20% and 17% in the accumulation of reactive oxygen species (ROS), malondialdehyde (MDA) and total phenols, respectively, compared with the control group. Simultaneously, the activities of polyphenol oxidase (PPO), peroxidase (POD) and catalase (CAT) were reduced respectively by 45.5%, 22%, and 44%. These results indicate that the application of 20 g/L SPI can improve the storage quality, enhance the antioxidant capacity, inhibit browning and prolong the storage period of fresh-cut peaches.

Key words: fresh-cut peaches, soy protein isolate, antioxidant capacity, preservative effect

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