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高二氧化碳结合低氧处理对杏鲍菇细胞壁的影响

DOI: 10.7668/hbnxb.2014.05.033, PP. 193-199

Keywords: 杏鲍菇,气调,细胞壁,超微结构

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Abstract:

旨在研究高二氧化碳结合低氧处理对杏鲍菇细胞壁成分(蛋白质、多糖、几丁质)、咀嚼度及超微结构的影响。在温度(22±1)℃、相对湿度90%~95%的条件下,以空气为对照(CK),采用气调(CA,2%O2+30%CO2)对杏鲍菇进行货架期试验。结果表明,货架期间CA的咀嚼度显著高于CK。CA可以有效延缓杏鲍菇细胞壁水溶性蛋白质和1mol/LNaOH可溶性蛋白质的降解,维持了细胞壁总蛋白质含量及细胞壁结构完整。CA有效抑制杏鲍菇多糖含量的下降,其对水溶性多糖、10mol/LNaOH可溶性多糖分解的抑制作用较为明显。此外,CA显著促进了水溶性几丁质、10mol/LNaOH可溶性几丁质、HCl/1mol/LNaOH可溶性几丁质的积累,延缓其分解,有效抑制了杏鲍菇细胞壁几丁质含量的下降,有助于维持其硬度及咀嚼度。杏鲍菇超微结构结果也表明,CA保持杏鲍菇细胞壁结构的完整性与稳定性,较好地维持杏鲍菇咀嚼度。综上所述,CA通过影响菇体细胞壁的代谢来保持杏鲍菇的食用品质。

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