不同粒度香菇柄主要组分变化及与理化性能相关性研究  

Correlation Analysis between Key Compositions and Physicochemical Properties of Lentinula Edodes Stipe with Different Particle Size

作　　者：薛淑静[1] 叶佳琪 杨德[1] 卢琪 刘雷标 李露[1] XUE Shujing;YE Jiaqi;YANG De;LU Qi;LIU Leibiao;LI Lu(Institute of Agro-Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences/National R&D Center For Edible Fungi Processing/Agricultural Products Processing Subcenter of Hubei Agricultural Science&Technology Innovation Center,Wuhan 430064,China;Chutian College,Huazhong Agricultural University,Wuhan 430000,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/国家食用菌加工技术研发分中心/湖北省农业科技创新中心农产品加工分中心,湖北武汉430064 [2]华中农业大学楚天学院,湖北武汉430000

出　　处：《食品科技》2020年第6期65-69,共5页Food Science and Technology

基　　金：湖北省技术创新专项重大项目(2017ABA148);湖北省农业科技创新中心项目(2019-6520-000-001-033)。

摘　　要：为了研究不同粒度香菇柄主要组分变化及与理化性能之间的关系,测定了不同粒度的香菇柄粉3种主要组分含量以及理化性能,并运用相关分析和通径分析进行了统计分析。结果表明:香菇柄粉从20目到800目,蛋白质溶出量呈递阶式增长,比较粗颗粒(20目~100目)增加43.48%,比较细颗粒(200目~480目)增加36.15%,水溶性膳食纤维量从4.32%逐渐增加到12.35%,而不溶性膳食纤维量显著降低,特别是在20目至320目之间;粒度与蛋白质、水溶性膳食纤维、持水力、持油力、膨胀力存在极显著的正相关性(P<0.01),与不溶性膳食纤维、胆固醇吸附量呈现极显著的负相关性(P<0.01);水溶性膳食纤维对持水力、持油力、膨胀力、胆固醇吸附量的直接通径系数绝对值最大,蛋白质通过水溶性膳食纤维对持水力等理化性质的间接作用最大。研究结果可为香菇柄的相关食品开发及综合利用提供参考。Key compositions such as protein,soluble and insoluble dietary fiber(SDF and IDF,respectively)and physicochemical properties such as water binding capacity,oil adsorption capability,swelling capacity and cholesterol adsorption capacity of Lentinula edodes stipes powders(grinded under 20 meshes,60 meshes,100 meshes,200 meshes,320 meshes,480 meshes and 800 meshes)were determined.The protein content changed as stepped increases,SDF gradual increased and IDF significant decreased with smaller particle size of Lentinula edodes stipe.Particle size had highly significant positive correlation with the content of protein,SDF,water binding capacity,oil adsorption capability and swelling capacity(P<0.01,respectively),and highly significant negative correlation IDF content,cholesterol adsorption capacity(P<0.01,respectively).The results of path analysis showed that the SDF content with the greatest direct effect on water binding capacity,oil adsorption capability,swelling capacity and cholesterol adsorption capacity(P<0.01,respectively).Among all indirect effects,the indirect effect of the protein content through SDF content to water binding capacity,oil adsorption capability,swelling capacity and cholesterol adsorption capacity was at the first place.The results of the study could provide important reference for the development and comprehensive utilization of food related to Lentinula edodes stipe.

关 键 词：香菇柄 粒度 相关分析 通径分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]