首页|热风干燥对刺芹侧耳多糖-蛋白质复合物加工特性及抗氧化性的影响

热风干燥对刺芹侧耳多糖-蛋白质复合物加工特性及抗氧化性的影响

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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.
Effect of Hot Air Drying on Processing Characteristics and Antioxidant Activity of Pleurotus eryngii Polysaccharide-Protein Complex
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.

Hot air dryingPleurotus eryngiipolysaccharide-protein complexprocessing characteristicsantioxidant activity

侯江燕、毕书瑜、崔芳铭、曹谨玲、程艳芬、程菲儿、云少君、冯翠萍

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山西农业大学食品科学与工程学院,山西晋中 030801

黄土高原食用菌山西省重点实验室,山西晋中 030801

热风干燥 刺芹侧耳 多糖-蛋白质复合物 加工特性 抗氧化性

山西省现代农业产业技术体系建设项目食用菌山西省科技创新重点团队项目

2023CYJSTX09201805D131009

2024

食用菌学报
上海市农业科学院食用菌研究所,上海市农业科学院农业科技信息研究所

食用菌学报

CSTPCD北大核心
影响因子:0.771
ISSN:1005-9873
年,卷(期):2024.31(2)
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