壳聚糖及其衍生物在香菇保鲜中的应用
Application of Chitosan and Its Derivatives in the Preservation of Lentinula edodes
刘跃鹏 1王咪 1曹武红 1李波1
作者信息
- 1. 山西农业大学棉花研究所,山西运城 044000
- 折叠
摘要
新鲜香菇采摘后会出现水分流失、组织褐变等现象,从而影响商品性.壳聚糖是由甲壳素脱乙酰作用后获得的无毒且抗菌性优异的天然聚合物,可用于食品保鲜,但因易溶于稀酸、难溶于水而使其应用受到一定限制.通过总结香菇劣变机理和保鲜现状,整理壳聚糖及其衍生物的特性及改性方法的相关报道,为香菇的长效保鲜以及壳聚糖在食品行业更广泛研究提供参考.
Abstract
Fresh Lentinula edodes lose water and undergo tissue browning after harvest,which affects the commercial value.Chitosan is a non-toxic and antibacterial natural polymer obtained by deacetylation of chitin,which can be used for food preservation.However,the application of chitosan is limited because it is easily soluble in dilute acids and difficult to tolerate in water.By summarizing the deterioration mechanism and preservation status of L.edodes,and collating relevant reports on the characteristics and modification methods of several chitosan derivatives,it can provide reference for the long-term preservation of L.edodes and the wider application of chitosan in the food industry.
关键词
香菇/保鲜技术/壳聚糖/壳聚糖衍生物/抗氧化活性Key words
Lentinula edodes/preservation technology/chitosan/chitosan derivatives/antioxidant activity引用本文复制引用
基金项目
运城市科技计划项目(YCKJ-2022056)
山西食用菌产业体系(2023CYJSTX09-07)
出版年
2024
NETL
NSTL
万方数据