食品与发酵工业 >

2019 , Vol. 45 >Issue 18: 168 - 175

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021018

生产与科研应用

羧甲基壳聚糖与滑菇肽对杏鲍菇保鲜效果研究

  • 钱磊 ,
  • 张业尼 ,
  • 李涛 ,
  • 张志军
展开
  • 1.天津市林业果树研究所,天津,300384;
    2.天津市天寿食用菌科技有限公司,天津,300384;
    3.天津农学院 食品科学与生物工程学院,天津 300384;
    4.天津农学院 基础科学学院,天津,300384;
    5.国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津,300384
博士,助理研究员(张志军研究员为通讯作者)。

网络出版日期: 2019-11-06

基金资助

农业农村部农产品贮藏保鲜重点实验室开放基金(KF 2018007);天津市科技计划项目(18ZXBFNC00110);天津市蔬菜现代农业产业技术体系创新团队(ITTVRS2017008);天津市“131”创新型人才团队(20180337);天津市农业科学院青年科研人员创新研究与实验项目(201910)

收起

Study on effects of carboxymethyl chitosan and Pholiota nameko peptides on fresh keeping of Pleurotus eryngii

  • QIAN Lei ,
  • ZHANG Yeni ,
  • LI Tao ,
  • ZHANG Zhijun
Expand
  • 1. Tianjin Research Institute of Forestry and Pomology, Tianjin 300384, China;
    2.Tianjin Tianshou Edible Fungi Technology Co., Ltd., Tianjin 300384, China;
    3.College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China;
    4.College of Basic Science, Tianjin Agricultural University, Tianjin 300384, China;
    5.National Engineering Technology Research Center for Preservation of Agricultural Products; Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs; Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China

Online published: 2019-11-06

Fold

摘要

研究羧甲基壳聚糖与滑菇肽对杏鲍菇保鲜效果。杏鲍菇经涂膜处理后4 ℃贮藏30 d,测定感官品质、氧化应激水平、抗氧化酶活性和可溶性固形物含量等指标。结果表明,贮藏30 d后各涂膜处理组能够保持色泽和硬度,降低失重率和呼吸强度,抑制丙二醛含量上升和多酚氧化酶(polyphenol oxidase,PPO)活性,保持超氧化物歧化酶(superoxide dismutase,SOD)和过氧化氢酶(Catalase,CAT)活性,减缓Vc和可溶性糖含量下降,与对照组相比差异显著(P<0.05)。与羧甲基壳聚糖组相比,贮藏30 d后羧甲基壳聚糖-滑菇肽复合涂膜杏鲍菇的失重率和呼吸强度降低至55.24%和77.35%,丙二醛(malondialdehyde,MDA)含量和多酚氧化酶活性降低至82.61%和81.11%,超氧化物歧化酶和过氧化氢酶活性分别提高20.83%和44.97%,Vc和可溶性糖含量分别提高31.05%和29.86%。羧甲基壳聚糖与滑菇肽涂膜能够抑制杏鲍菇低温贮藏期间感官品质劣变,延缓衰老进程,减少营养损失,为开发杏鲍菇复合生物保鲜剂及延长其贮藏期提供理论依据。

关键词： 羧甲基壳聚糖; 滑菇肽; 杏鲍菇; 呼吸强度; 丙二醛; 超氧化物歧化酶

本文引用格式

钱磊 , 张业尼 , 李涛 , 张志军 . 羧甲基壳聚糖与滑菇肽对杏鲍菇保鲜效果研究[J]. 食品与发酵工业, 2019 , 45(18) : 168 -175 . DOI: 10.13995/j.cnki.11-1802/ts.021018

Abstract

The fresh-keeping effects of carboxymethyl chitosan and Pholiota nameko peptides on Pleurotus eryngii was studied. P. eryngii was stored at 4 °C for 30 days after coated with carboxymethyl chitosan and P. nameko peptides. The changes in sensory quality, oxidative stress level, antioxidant enzymes activity and soluble solid content were determined. The results indicated that after 30d of storage, each coating treatment group could maintain color, hardness, superoxide dismutase and catalase activity, as well as reducing weight loss and respiratory intensity. Meanwhile, it inhibited the increase of malondialdehyde content and polyphenol oxidase activity, yet slow down the decrease of Vc and soluble sugar content, which was significantly different from the control group (P<0.05). Compared with carboxymethyl chitosan, the weight loss rate and respiratory intensity of complex coating reduced to 55.24% and 77.35% after 30d of storage, and the content of malondialdehyde and phenol oxidase activity decreased to 82.61% and 81.11%. In addition, superoxide dismutase and catalase activities increased by 20.83% and 44.97%, respectively, while Vc and soluble sugar content increased by 31.05% and 29.86%, respectively. Therefore, carboxymethyl chitosan and P. nameko peptides coating can inhibit the deterioration of sensory quality of Pleurotus eryngii during low temperature storage, thus delaying the aging process and reducing nutritional losses, which provides theoretical basis for the development of complex biological preservative and extending its shelf life.

Key words： carboxymethyl chitosan; pholiota nameko peptides; pleurotus eryngii; respiratory intensity; malondialdehyde; superoxide dismutase

参考文献

[1] SINGH P,LANGOWSKI H C,WANI A A,et al.Recent advances in extending the shelf life of fresh Agaricus mushrooms: A review[J].Journal of the Science of Food and Agriculture,2010,90(9):1 393-1 402.
[2] GAO M,FENG L,JIANG T.Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment[J].Food Chemistry,2014,149:107-113.
[3] 张茜,李洋,王磊明,等.生物保鲜剂在果蔬保鲜中的应用研究进展[J].食品工业科技,2018,39(6):308-316.
[4] 史君彦,高丽朴,王清,等.食用菌保鲜技术的研究进展[J].食品工业,2017,38(6):278-282.
[5] 蔡路昀,吕艳芳,李学鹏,等.复合生物保鲜技术及其在生鲜食品中的应用研究进展[J].食品工业科技,2014,35(10):380-385.
[6] 邓靖,谭兴和,周晓媛.肉桂油的抑菌性能及其在金针菇保鲜中的应用研究[J].中国调味品,2009,34(5):54-58.
[7] 徐吉祥,王飞生,陈景勇,等.可食性涂膜保藏茶新菇的研究[J].广东农业科学,2010,37(5):121-123.
[8] 谯康全.壳聚糖复合保鲜剂对鸡腿菇保鲜效果的研究[J].食品工业,2012,33(4):14-16.
[9] 刘开华,邢淑婕.壳聚糖中添加茶多酚对香菇贮藏品质的影响[J].食用菌学报,2012,19(3):54-58.
[10] JIANG T,FENG L,ZHENG X.Effect of chitosan coating enriched with thyme oil on postharvest quality and shelf life ofshiitake mushroom (Lentinus edodes)[J].Journal of Agricultural and Food Chemistry,2012,60(1):188-196.
[11] JIANG T,FENG L,ZHENG X,et al.Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gum arabic coating enriched with natamycin during storage[J].Food Chemistry,2013,138(2-3):1 992-1 997.
[12] 张强,王松华,祝嫦巍,等.两种复配保鲜剂对双孢菇保鲜作用的研究[J].现代食品科技,2013,29(10):2 431-2 436.
[13] 赵梅,慕鸿雁,李文香.壳聚糖复合保鲜剂对海鲜菇保鲜效果的影响[J].食品工业,2016,37(7):98-100.
[14] 田平平,王杰,秦晓艺,等.采后处理对杏鲍菇贮藏品质及抗氧化酶系统的影响[J].中国农业科学,2015,48(5):941-951.
[15] 刘开华,邢淑婕.大豆分离蛋白联合茶多酚对刺芹侧耳保鲜效果的影响[J].食用菌学报,2013,20(1):52-55.
[16] 赵春燕,叶春苗,李成莹,等.壳聚糖复合涂膜处理对采后杏鲍菇贮藏品质影响[J].食品研究与开发,2017,38(3):212-217.
[17] 赵梅,王琦,孙悦,等.纳米壳聚糖复合涂膜对杏鲍菇保鲜效果的影响[J].食品研究与开发,2018,39(9):174-177.
[18] 彭新颜,孟婉静,周夕冉,等.蓝点马鲛鱼皮抗氧化肽段对熟肉糜脂肪和蛋白氧化抑制作用的研究[J].水产学报,2015,39(11):1 730-1 741.
[19] 郭利平,荣婧,杨宁,等.罗非鱼酶解肽抑制冷藏鱼糜中油脂和蛋白质氧化能力[J].食品科学, 2016,37(5):89-93.
[20] 韩诗蕾,但姝.还原型谷胱甘肽复配保鲜剂对刀额新对虾品质的影响[J].现代食品科技, 2016,32(8):246-252.
[21] 阮仕艳,彭新颜,张淑荣,等.乳清抗氧化肽对冷藏猪肉糜肌原纤维蛋白功能性及品质的影响[J].食品科学,2017,38(21):272-278.
[22] 王晓杰,曲悦,丛万锁.玉米肽的抗氧化活性及其对熟猪肉糜脂质氧化抑制作用的研究[J].食品科技,2018,43(4):251-257.
[23] 莫亿伟,郑吉祥,李伟才,等.外源抗坏血酸和谷胱甘肽对荔枝保鲜效果的影响[J].农业工程学报,2010,26(3):363-368.
[24] 朱晶,李星辰,郭嘉川,等.金针菇酶解肽对冬枣保鲜效果的研究[J].陕西农业科学,2013,59(4):6-8.
[25] 许先猛,董文宾,孙皎皎.猪皮胶原多肽用于苹果涂膜保鲜的作用研究[J].食品科技, 2015(6):32-37.
[26] 钱磊,张志军,周永斌,等.酶法水解滑菇蛋白制备抗氧化肽的工艺优化[J].食品工业科技,2017,38(20):72-76.
[27] 钱磊,张业尼,张志军,等.超声预处理双酶分步水解制备滑菇抗氧化肽[J].食品工业,2018,39(2):98-102.
[28] ANTMANN G,ARES G,LEMA P,et al.Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms[J].Postharvest Biology and Technology,2008,49(1):164-170.
[29] 张洪翠,李云云,靳苗苗,等.乙醇熏蒸对双孢蘑菇保鲜品质的影响[J].食品与发酵工业,2018,44(6):187-194.
[30] HU Y H,CHEN C M,XU L,et al.Postharvest application of 4-methoxy cinnamic acid for extending the shelf life of mushroom (Agaricus bisporus)[J].Postharvest Biology and Technology,2015,104(1):33-41.
[31] 程曦,赵春霞,李云云,等.高氧气调包装对双孢蘑菇抗氧化活性及褐变的影响[J].食品与发酵工业,2016,42(10):68-74.
[32] 谢丽源,郑林用,彭卫红,等.不同包装膜对杏鲍菇冷藏品质和贮藏效果的影响[J].食品科学,2015,36(22):197-202.
[33] JIANG T.Effect of alginate coating on physicochemical and sensory qualities of button mushrooms (Agaricus bisporus) under a high oxygen modified atmosphere[J].Postharvest Biology and Technology,2013,76(1):91-97.
[34] 梁志宏,刘刚,王俊宇,等.羧甲基壳聚糖涂膜对大久保桃保鲜及货架品质的影响[J].食品工业科技,2015,36(3):353-356.
[35] 孟德梅,宋天姿,申琳,等.采收期对香菇耐贮特性及抗氧化酶系统的影响[J].食品科学,2011,32(2):275-279.
[36] ALTUNKAYA A,GKMEN V.Effect of various inhibitors on enzymatic browning,antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)[J].Food Chemistry,2008,107(3):1 173-1 179.
[37] 温小礼,张伟,周巧丽,等.肉桂醛熏蒸处理对香菇采后生理和品质的影响[J].中国食品学报,2014,14(8):190-196.
[38] 周巧丽,陈丹妮,叶笑,等.海藻酸钠/纳米TiO2复合涂膜对香菇采后品质的影响[J].中国食品学报,2014,14(1):198-203.
[39] 吴宁,金城,黄菊,等.葡萄籽提取物对香菇保鲜效果的影响[J].食品科学,2013,34(8):299-302.
[40] 王成涛,王昌涛,赵磊,等.不同氧分压条件下金针菇贮藏保鲜相关酶活性的研究[J].食品科学,2011,32(8):300-304.
[41] 李云云,赵春霞,程曦,等.高氧气调包装对双孢蘑菇微生物及其品质的影响[J].食品科学,2016,37(2):261-265.
[42] 张艳珍,李建龙,李卉,等.UV-C结合生物保鲜剂处理对水蜜桃常温保鲜与贮藏效果研究[J].华北农学报,2016,31(6):144-150.
[43] 张胜文,冯伟,程思,等.羧甲基壳聚糖在草莓保鲜中的应用效果研究[J].中国酿造,2014,33(5):142-145.
[44] 谢丽源,郑林用,甘炳成,等.贮藏温度对采后杏鲍菇生理特性的影响[J].西南农业学报,2016,29(1):153-158.
[45] 胡花丽,李鹏霞,王毓宁.不同薄膜包装对杏鲍菇采后衰老生理的影响[J].食品与发酵工业,2012, 38(7):196-200.
[46] 石建春,冯翠萍,常明昌,等.不同包装材料对杏鲍菇货架期保鲜效果的影响[J].山西农业科学,2016,44(11):1 704-1 707.
[47] 孔芳,薛正莲,杨超英.壳聚糖复合涂膜对杏鲍菇保鲜效果的研究[J].中国农学通报, 2013,29(18):215-220.
[48] 寇莉萍,王敏,侯豪豪.贮藏温度对鲜切杏鲍菇呼吸强度和贮藏品质的影响[J].食品工业科技,2012,33(5):340-343.
[49] 赵春燕,马芳菲,冯叙桥,等.不同浓度1-MCP处理对杏鲍菇采后贮藏品质的影响[J].食品与发酵工业,2012,38(8):231-234.
[50] 张莉,许欣,刘林德,等.乙醇熏蒸对杏鲍菇贮藏品质的影响[J].食品科技,2018,43(11):55-59.
[51] 周拥军,郜海燕,陈杭君,等.减压贮藏对杏鲍菇采后活性氧代谢的影响[J].核农学报,2014, 29(6):1 108-1 113.
[52] 李志刚,宋婷,冯翠萍,等.不同温度对杏鲍菇减压贮藏品质的影响[J].农业工程学报,2015,31(3):332-338.
[53] 陆健东,王丹凤,钱炳俊,等.短波紫外线辐照对杏鲍菇保鲜效果的研究[J].浙江农业科学,2014, 1(3):348-351.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司