摘要
对刺芹侧耳(Pleurotus eryngii)子实体进行热风干燥处理,检测其色差值、褐变指数、中间指数、紫外可见吸收光谱,分析其美拉德反应程度;提取刺芹侧耳多糖-蛋白质复合物,分析其基本成分、加工特性(溶解性、相对黏度、起泡性、乳化性、硬度、内聚性、弹性、咀嚼性和凝胶强度)和抗氧化性.结果表明:新鲜刺芹侧耳的色差值最高,干制24 h的最低;新鲜刺芹侧耳的褐变指数与中间指数最低,干燥24 h的褐变指数与中间指数最高.新鲜刺芹侧耳多糖-蛋白质复合物溶解所需时间最长,干燥18、24 h的溶解时间较短;干燥24 h的相对黏度最高,新鲜刺芹侧耳的最低;干燥24 h的乳化性、起泡性均最好,干燥12、18、24 h的乳化稳定性较好,干燥18 h的起泡稳定性较好;干燥24 h的硬度、内聚性、弹性、咀嚼性和凝胶强度均最高;干燥18、24 h的对DPPH自由基清除率较高,干燥24 h的对羟基自由基清除率最高,干燥24 h的对超氧阴离子清除率较高,干燥18、24 h的对多酚氧化酶抑制率较高.研究结果可为刺芹侧耳的进一步开发利用提供参考.
Abstract
Fruiting bodies of Pleurotus eryngii were dried by hot air,and then the fruiting bodies were determined for color difference value,browning degree,intermediate index,and UV-visible absorption spectrum to analyze the degree of Maillard reaction.After that,polysaccharide-protein complex was extracted from the dry heat treated P.eryngii and then analyzed for basic components,processing characteristics(solubility,relative viscosity,foaming property,emulsification,hardness,cohesion,elasticity,chewiness,and gel strength)and antioxidant activity.The results showed that the color difference value of fresh P.eryngii was the highest,and the lowest value was detected at 24 h of drying.Both browning index and intermediate index were the lowest in fresh P.eryngii and reached the highest at 24 h of drying.The polysaccharide-protein complex of fresh P.eryngii took longer time to dissolve than that of dry heat treated P.eryngii,and the dissolution time was relatively short at 18 h and 24 h of drying.Relative viscosity was the highest in the polysaccharide-protein complex of P.eryngii dried for 24 h,and the lowest in the polysaccharide-protein complex of fresh P.eryngii.Both emulsifying and foaming properties were the best in the polysaccharide-protein complex of P.eryngii dried for 24 h.The polysaccharide-protein complexes of P.eryngii dried for 12 h,18 h,and 24 h remained good emulsion stability,and the polysaccharide-protein complex of P.eryngii dried for 18 h also showed good foam stability.The polysaccharide-protein complex of P.eryngii dried for 24 h showed the highest hardness,cohesiveness,elasticity,chewiness and gel strength.For antioxidant activity,the polysaccharide-protein complexes of P.eryngii dried for 18 h and 24 h showed higher activities on scavenging DPPH and inhibiting polyphenol oxidase than P.eryngii polysaccharide-protein complexes from other drying time.The P.eryngii polysaccharide-protein complex of 24 h drying also had the highest hydroxyl radical scavenging rate and superoxide anion scavenging rate.The results provided a reference for the development and utilization of P.eryngii in the future.
基金项目
山西省现代农业产业技术体系建设项目(2023CYJSTX09)
食用菌山西省科技创新重点团队项目(201805D131009)
国家科技期刊平台
NSTL
万方数据