辐照黑木耳软化机理研究  

Study on Radiation Softening Mechanism of Black Fungus

作　　者：杨德[1] 薛淑静[1] 邱建辉[1] 李露[1] YANG De;XUE Shu-jing;QIU Jian-hui;LI Lu(Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Wuhan 430064,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《湖北农业科学》2018年第24期128-131,共4页Hubei Agricultural Sciences

基　　金：湖北省农业科学院青年基金项目(2016NKYJJ27)

摘　　要：研究了不同辐照剂量对黑木耳(Auricularia auricula)复水性、质构特性以及成分的影响,结果表明:辐照黑木耳复水后上下表皮分层,菌丝分离,硬度下降,蛋白质含量下降,下降程度与辐照剂量正相关;辐照黑木耳吸水倍数和多糖溶出率随辐照剂量增加先增高后降低,黑木耳多糖溶液黏度下降,表明蛋白质和多糖结构变化是辐照黑木耳复水软烂的主要原因。In this study,the effects of different irradiation doses on rehydration,texture characteristics and nutrient composition of black fungus were studied.The results showed that after rehydration,the upper and lower epidermis of irradiated Auricularia auricula were stratified,the mycelium was separated.The hardness and the protein content were decreased,and the decreasing presented positive correlation with irradiation doses.The water absorption capacity and the polysaccharide solubility showed increasing tendency at first,and then decreased when the irradiation doses increased.The viscosity of auricularia polysaccharide solution was decreased with the increasing irradiation doses.It suggested that the rehydration soft rot of irradiated Auricularia auricula might be related to the changes of protein and polysaccharide structure.

关 键 词：黑木耳(Auricularia auricula) 辐照 质构 

分 类 号：TS205[轻工技术与工程—食品科学] S646.6[轻工技术与工程—食品科学与工程]