Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
Food Res Int. 2022 Dec;162(Pt B):112090. doi: 10.1016/j.foodres.2022.112090. Epub 2022 Nov 1.
In this study, we systematically assessed how the morphology and texture of edible fruiting bodies of D. indusiata (EFD) varied under three drying techniques: vacuum freeze drying (FD), vacuum drying (VD), and hot air drying (HD). It was discovered that freeze-dried EFD samples (FD-EFD) had an intact microstructure, and thus, a good appearance, textural characteristics, and rehydration properties. Quantitative metabolomic analysis revealed 801 metabolites, where 236 211 metabolites were significantly different in abundance in the comparison of hot-air dried EFD samples (HD-EFD) versus FD-EFD and vacuum-dried EFD samples (VD-EFD) versus FD-EFD, respectively. VD and HD significantly affected the abundance of taste-related compounds and resulted in the improvement of EFD's umami. The acidity of EFD is provided by organic acids produced through the tricarboxylic acid cycle. The browning of HD-EFD was caused by Maillard reactions, oxidative degradation of ascorbic acid, and endogenous enzymatic browning process dominated by the phenylalanine metabolic pathway. The metabolomic analysis provides new insights into changes in EFD by different drying processes.
在这项研究中，我们系统地评估了在三种干燥技术下，猪苓（EFD）可食用子实体的形态和质地如何变化：真空冷冻干燥（FD）、真空干燥（VD）和热风干燥（HD）。结果发现，冻干的 EFD 样品（FD-EFD）具有完整的微观结构，因此外观、质地特性和复水性能良好。定量代谢组学分析揭示了 801 种代谢物，其中在比较热空气干燥的 EFD 样品（HD-EFD）与 FD-EFD 和真空干燥的 EFD 样品（VD-EFD）与 FD-EFD 时，有 236211 种代谢物的丰度存在显著差异。VD 和 HD 显著影响了与味道相关的化合物的丰度，从而提高了 EFD 的鲜味。EFD 的酸度由三羧酸循环产生的有机酸提供。HD-EFD 的褐变是由美拉德反应、抗坏血酸的氧化降解以及以苯丙氨酸代谢途径为主导的内源性酶促褐变过程引起的。代谢组学分析为不同干燥工艺对 EFD 变化提供了新的见解。
