阳离子化脱支淀粉涂膜对白玉菇保鲜效果的影响  

Effects of Cationic Debranched Starch Coating Film on Fresh-keeping of white Hypsizygus marmoreus

作　　者：赵梅[1,2] 罗庆 张泽 张晓意 李文香 ZHAO Mei;LUO Qing;ZHANG Ze;ZHANG Xiaoyi;LI Wenxiang(College of Food Science&Engineering»Qingdao Agricultural University,Qingdao,Shandong 266109;Qingdao Special Food Research Institute,Qingdao,Shandong 266109)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛特种食品研究院,山东青岛266109

出　　处：《北方园艺》2021年第17期104-108,共5页Northern Horticulture

基　　金：山东省现代农业产业技术体系建设资助项目(SDAIT-07-07);青岛农业大学2020年大学生创新创业训练资助项目。

摘　　要：以白玉菇为试材,在4℃条件下,以蒸馏水浸泡白玉菇为对照,研究不同浓度的阳离子化脱支淀粉对白玉菇保鲜效果的影响,以期为白玉菇的贮藏保鲜提供参考依据。结果表明:与对照相比,不同浓度的阳离子化脱支淀粉涂膜均在不同程度上降低白玉菇的失重率,抑制白玉菇的呼吸强度和多酚氧化酶活性,降低细胞膜渗透性增加,延缓可溶性固形物含量降低。其中1.0%阳离子化脱支淀粉涂膜保鲜效果最好。Taking white Hypsizygus marmoreus as test material.The samples dipped in distilled water were used as the control.The effects of different concentrate cationic debranched starch on white Hypsizygus marmoreus during 4 ℃ were investigated,in order to provide a reference for the storage and fresh-keeping of white Hypsizygus mermoreus.The results showed that compared with the control,different concentrate cationic debranched starch could decline weight loss rate,inhibit respiratory intensity and activity of polyphenol oxidase,reduce cell membrane permeability,and delay the reduction of soluble solids content.The effect of 1.0% cationic debranched starch was the best.

关 键 词：白玉菇 脱支淀粉 阳离子化 涂膜 保鲜 

分 类 号：S646[农业科学—蔬菜学]