真空预冷减缓双孢菇细胞壁物质的降解  

Vacuum cooling retards degradation of cell wall matter in Agaricus bisporus

作　　者：陶菲[1] 郜海燕[1] 葛林梅[1] 穆宏磊[1] 陈杭君[1] 

机构地区：[1]浙江省农业科学院食品科学研究所,杭州310021

出　　处：《农业工程学报》2013年第16期264-268,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金资助项目(31101369);公益性行业(农业)科研专项经费项目(201303080);浙江省自然科学基金(Y307575)

摘　　要：双孢菇在贮藏中后期出现的软化自溶是影响其品质和商品价值的瓶颈问题,研究真空预冷处理对其细胞壁物质组分和微观结构的影响,可为有效控制双孢菇自溶提供理论依据。为探讨真空预冷处理对双孢蘑菇细胞壁和微观结构的影响,该试验研究了在真空预冷前后及后续贮藏过程中双孢蘑菇的粗纤维和纤维素酶活性、原果胶含量、可溶性果胶、果胶酶活性和超微结构的变化规律。结果表明:真空预冷处理通过抑制双孢蘑菇中的纤维素酶和多聚半乳糖醛酸酶的活性上升,在贮藏末期对照样品的粗纤维质量分数为预冷样品的58.0%,原果胶质量分数为预冷样品的62.07%。经真空预冷处理样品的菌丝中空管状结构和相互交织的网状菌丝体结构都比对照样品保持得完整。Vacuum cooling is a rapid cooling technique extensively used for cooling some agricultural and food products. The vacuum cooling technology is now gradually applied to the precooling treatment of agricultural products due to the advantages of quick cooling, easy operation, no constraint of packing containers, and energy savings. Consumption of Agaricus bisporus has increased substantially because of its delicacy, flavor and nutritional value. Agaricus bisporus is an excellent source of several essential amino acids, vitamins （B2, niacin, and folates）, and minerals （potassium, phosphorus, zinc, and copper）. Agaricus bisporus has a short shelf life of 3-4 days compared to most vegetables at ambient temperatures because it has no cuticle to protect it from physical or microbial attack or water loss. Loss of quality is caused by morphological changes due to maturation, discoloration, changes in texture and flavor, and losses of nutrients. Textural changes of fruits are accompanied by loss of neutral sugars, solubilization and depolymerization of the polysaccharides of the cell wall, and rearrangements of their associations, as the result of the combined action of several cell wall-modifying enzymes, acting in both pectic and hemicellulosic fractions. Recent studies on the structure of the plant cell wall have disclosed a large number and type of biochemical linkages between the components. Such linkages are potential targets for enzymatic action and draw attention to the putative involvement of several members of enzymes able to act and modify its structure in a developmental and coordinated way. The objective of this study was to determine the effect of vacuum cooling treatment on cell wall compositional changes and ultrastructure in fresh mushrooms during 15 d of post-harvest storage at 4℃. In this study, we investigated the change of cellulose content, cellulose activity, propectin content, WSP content, and the PG activity of Agaricus bisporus before and after vacuum cooling. We also studied changes in t

关 键 词：酶 预冷 贮藏 双孢蘑菇 细胞壁物质 超微结构 

分 类 号：S37[农业科学—农产品加工]