摘要
为了解气调包装(MAP)对平菇贮藏内在品质的影响,研究了经MAP处理后平菇多酚氧化酶(PPO)特性以及质构的变化。PPO活性是影响平菇货架期的内在因素之一。采用硫酸铵沉淀法得到平菇多酚氧化酶粗提液。试验结果表明,亚硫酸氢钠、柠檬酸均能有效地抑制平菇多酚氧化酶的活性,氯化钙对其影响不大。低温能有效地抑制平菇质构品质的下降,2.0% CaCl2处理效果比较明显,能达到延缓果实成熟和衰老的目的。
In order to understand the effects of modified atmosphere packaging （MAP） on intrinsic quality of Ping-gu mushrooms during shelf-life extention and fresh-keeping, the characterizes and texture change of PPO in Pinggu mushroom after treatment with MAP was studied in this paper. The PPO activity is one of the intrinsic factors effected on the shelf-life of Pinggu mushrooms. The rough extract of Pinggu mushroom PPO was obtained by ammonium sulfate precipitation method. Experimental results showed that the sodium bisulfate and citric acid could inhibit the activity of PPO of Pinggu mushrooms effectively, and the calcium chloride had not big effect to it. Low temperature and 2.0% calcium chloride could obviously affect the texture of mushrooms, maturity and self-life of fruits could be delayed by low temperature storage and treatment with 2.0% calcium chloride.
出处
《中国食品学报》
EI
CAS
CSCD
2007年第2期98-103,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
气调包装
平菇
多酚氧化酶
质构
Modified atmosphere packaging
Pinggu mushrooms
PPO
Texture
作者简介
肖功年，男，1976年出生，博士后
通讯作者：尤玉如
