赖氨酸-葡萄糖美拉德反应产物对杏鲍菇采后品质的影响

Effects of lysine-glucose Maillard reaction products on postharvest quality of Pleurotus eryngii

中文关键词:  美拉德反应产物  杏鲍菇  保鲜

英文关键词:Maillard reaction product  Pleurotus eryngii  postharvest quality  preservation

中文摘要:

      目的 探究赖氨酸-葡萄糖美拉德反应产物对杏鲍菇采后品质的影响。方法 以新鲜采收杏鲍菇为原料, 赖氨酸-葡萄糖美拉德反应产物处理杏鲍菇后, 分别于5℃和25℃条件下贮藏, 以褐变指数、多酚氧化酶活性、失重率、硬度、可溶性蛋白质、可溶性还原糖、丙二醛含量等为指标, 考察杏鲍菇品质变化。结果 贮藏12 d后, 使用稀释10倍的美拉德反应产物处理组, 在多酚氧化酶活力、失重率、硬度、可溶性还原糖含量、丙二醛含量控制等指标上, 效果优于空白和对照组检测结果, 效果显著; 在褐变抑制方面美拉德反应原液效果较好, 而可溶性蛋白质含量变化两组处理表现不一。结论 赖氨酸-葡萄糖美拉德反应产物能改善杏鲍菇采后品质, 对杏鲍菇具有保鲜作用, 这对美拉德反应产物的开发利用及在食用菌保鲜方面具有重要实际意义。

英文摘要:

      Objective To investigate the effects of lysine-glucose Maillard reaction products on the postharvest quality of Pleurotus eryngii. Methods Fresh harvested Pleurotus eryngii was used as the raw material, and the lysine-glucose Maillard reaction product was used to treat it. After storage at 5℃ and 25℃, the quality changes of Pleurotus eryngii were investigated using browning index, polyphenol oxidase activity, weight loss rate, hardness, soluble protein, soluble reducing sugar, and malondialdehyde content as evaluation indicators. Results After 12 days of storage, the treatment group treated with 10 times diluted Maillard reaction products showed significantly better results than the blank and control groups in polyphenol oxidase activity, weight loss rate, hardness, soluble reducing sugar content, and malondialdehyde content; in terms of inhibiting browning of Pleurotus eryngii, the original solution had a better effect, while the changes in soluble protein content were not consistent between the two groups of treatments. Conclusion The products of the lysine-glucose Maillard reaction can improve quality and has a fresh-keeping effect on post harvest Pleurotus eryngii. This study has important practical significance for the development and utilization of Maillard reaction products and in the preservation of edible mushrooms.