热风干燥对刺芹侧耳多糖-蛋白质复合物加工特性及抗氧化性的影响  

Effect of Hot Air Drying on Processing Characteristics and Antioxidant Activity of Pleurotus eryngii Polysaccharide-Protein Complex

作　　者：侯江燕 毕书瑜 崔芳铭 曹谨玲 程艳芬[1,2] 程菲儿 云少君[1,2] 冯翠萍 HOU Jiangyan;BI Shuyu;CUI Fangming;CAO Jinling;CHENG Yanfen;CHENG Feier;YUN Shaojun;FENG Cuiping(College of Food Science and Engineering,Shanxi Agricultural University,Taigu,030801,Shanxi,China;Shanxi Key Laboratory of Edible Fungi for Loess Plateau,Taigu 030801,Shanxi,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]黄土高原食用菌山西省重点实验室,山西晋中030801

出　　处：《食用菌学报》2024年第2期95-103,共9页Acta Edulis Fungi

基　　金：山西省现代农业产业技术体系建设项目(2023 CYJSTX 09);食用菌山西省科技创新重点团队(201805D131009)。

摘　　要：对刺芹侧耳(Pleurotus eryngii)子实体进行热风干燥处理,检测其色差值、褐变指数、中间指数、紫外可见吸收光谱,分析其美拉德反应程度;提取刺芹侧耳多糖-蛋白质复合物,分析其基本成分、加工特性(溶解性、相对黏度、起泡性、乳化性、硬度、内聚性、弹性、咀嚼性和凝胶强度)和抗氧化性。结果表明:新鲜刺芹侧耳的色差值最高,干制24 h的最低;新鲜刺芹侧耳的褐变指数与中间指数最低,干燥24 h的褐变指数与中间指数最高。新鲜刺芹侧耳多糖-蛋白质复合物溶解所需时间最长,干燥18、24 h的溶解时间较短;干燥24h的相对黏度最高,新鲜刺芹侧耳的最低;干燥24h的乳化性、起泡性均最好,干燥12、18、24h的乳化稳定性较好,干燥18 h的起泡稳定性较好;干燥24 h的硬度、内聚性、弹性、咀嚼性和凝胶强度均最高;干燥18、24h的对DPPH自由基清除率较高,干燥24h的对羟基自由基清除率最高,干燥24h的对超氧阴离子清除率较高,干燥18、24 h的对多酚氧化酶抑制率较高。研究结果可为刺芹侧耳的进一步开发利用提供参考。Fruiting bodies of Pleurotus eryngii were dried by hot air,and then the fruiting bodies were determined for color difference value,browning degree,intermediate index,and UV-visible absorption spectrum to analyze the degree of Maillard reaction.After that,polysaccharide-protein complex was extracted from the dry heat treated P.eryngii and then analyzed for basic components,processing characteristics(solubility,relative viscosity,foaming property,emulsification,hardness,cohesion,elasticity,chewiness,and gel strength)and antioxidant activity.The results showed that the color difference value of fresh P.eryngii was the highest,and the lowest value was detected at 24 h of drying.Both browning index and intermediate index were the lowest in fresh P.eryngii and reached the highest at 24 h of drying.The polysaccharide-protein complex of fresh P.eryngii took longer time to dissolve than that of dry heat treated P.eryngii,and the dissolution time was relatively short at 18 h and 24 h of drying.Relative viscosity was the highest in the polysaccharide-protein complex of P.eryngii dried for 24 h,and the lowest in the polysaccharide-protein complex of fresh P.eryngii.Both emulsifying and foaming properties were the best in the polysaccharide-protein complex of P.eryngii dried for 24 h.The polysaccharide-protein complexes of P.eryngii dried for 12 h,18 h,and 24 h remained good emulsion stability,and the polysaccharide-protein complex of P.eryngii dried for 18 h also showed good foam stability.The polysaccharide-protein complex of P.eryngii dried for 24 h showed the highest hardness,cohesiveness,elasticity,chewiness and gel strength.For antioxidant activity,the polysaccharide-protein complexes of P.eryngii dried for 18 h and 24 h showed higher activities on scavenging DPPH and inhibiting polyphenol oxidase than P.eryngii polysaccharide-protein complexes from other drying time.The P.eryngii polysaccharide-protein complex of 24 h drying also had the highest hydroxyl radical scavenging rate and superoxide anion scavenging rate.The

关 键 词：热风干燥 刺芹侧耳 多糖-蛋白质复合物 加工特性 抗氧化性 

分 类 号：S646[农业科学—蔬菜学]