L-半胱氨酸对香菇贮藏过程中内源性甲醛的转化及子实体品质的影响

Effect of L-cysteine on transformation of endogenous formaldehyde and quality of fruiting body in Lentinus edodes during storage

中文关键词:  香菇  L-半胱氨酸  甲醛  硫杂脯氨酸  保鲜

英文关键词:Lentinus edodes  L-cysteine  formaldehyde  thioproline  preservation

中文摘要:

      目的 研究L-半胱氨酸处理对香菇贮藏过程中内源性甲醛的转化及子实体品质的影响。方法 香菇经L-半胱氨酸浸泡后, 于4 ℃下密封贮藏, 并监测其在贮藏期间甲醛含量、硫杂脯氨酸含量、褐变度、多酚氧化酶(polyphenol oxidase, PPO)活性、可溶性蛋白质含量、还原糖含量的变化。结果 L-半胱氨酸处理后, 香菇子实体的甲醛含量显著低于对照组, 并伴随着硫杂脯氨酸的生成, 且硫杂脯氨酸的生成量与甲醛的消耗量达到显著正相关; 贮藏期间, L-半胱氨酸处理组可显著抑制PPO酶活性的上升、减缓子实体的褐变速度; L-半胱氨酸处理后香菇子实体的还原糖、可溶性蛋白质含量均高于对照组。结论 L-半胱氨酸可与香菇内源性甲醛生成硫杂脯氨酸, 抑制子实体褐变和PPO活性, 延缓还原糖和可溶性蛋白的降解, 具备较好的甲醛清除和保鲜作用。

英文摘要:

      Objective To study the effect of L-cysteine on transformation of endogenous formaldehyde and quality of fruiting body in Lentinus edodes during storage. Methods Lentinus edodes were sealed and kept in 4 ℃ after treatment with L-cysteine. During storage, the indicators were monitored, including formaldehyde content, thioproline content, browning degree, changes of polyphenol oxidase (PPO) activity, soluble protein content and reducing sugar content. Results After treatment with L-cysteine, the level of formaldehyde was significantly reduced with the production of thioproline of fruiting body in Lentinus edodes, and they were significantly positively correlated. PPO enzyme activity was dramatically inhibited through L-cysteine treatment, and the browning rate of fruiting bodies was decelerated. Further studies revealed that both the content of reducing sugar and soluble protein in the experimental group were higher than it in the control group. Conclusion L-cysteine can produce thioproline with endogenous formaldehyde of Lentinula edodes, inhibit fruit body browning and PPO activity, delay the degradation of reducing sugar and soluble protein, and has a good effect of formaldehyde removal and preservation.