香菇（Lentinus edodes (Berk.)）在热风干燥处理下挥发性有机硫化物的生物合成、行为和命运。
Biosynthesis, behavior and fate of volatile organic sulfide in Lentinus edodes (Berk.) upon hot-air drying treatment.
机构信息
Nanjing Agricultural University, College of Food Science and Technology, Nanjing 210095, China.
Nanjing Agricultural University, College of Food Science and Technology, Nanjing 210095, China; Nanjing University of Finance and Economics, College of Food Science & Engineering, Nanjing 210023, China.
出版信息
Food Chem. 2023 Jun 30;412:135528. doi: 10.1016/j.foodchem.2023.135528. Epub 2023 Jan 20.
This study elucidated the biosynthesis and changing behaviors of organic sulfide in shiitake mushrooms upon hot-air drying treatment. The changes of aw, moisture migration, contours of taste and flavor, organic sulfide, and 4 key enzyme activities were monitored throughout three drying procedures (CT/ST1/ST2). Results showed that drying rate was related to the moisture migration. Key enzymes of γ-GTase, ASFase and CS lyase were heat-resistant proteases, while C-Dase exhibited low thermal stability with the activity decreased during treatment. A total of 17 organic sulfides were identified and PLS analyses suggested 6 cyclic polysulfides were formed by C-Dase desulfurization, while 5 thioethers generation were related to the thermal cleavage of direct precursors (straight-chain di/tris/tetrasulfonyl esters) and Maillard reaction. These results indicated that ST2 drying procedures had a positive effect on the formation of cyclic polysulfides at the end of drying pried and the achievement of premium flavor qualities.
本研究阐明了香菇在热风干燥处理过程中有机硫化物的生物合成和变化行为。在三个干燥过程（CT/ST1/ST2）中，监测了水分活度（aw）、水分迁移、口感和风味轮廓、有机硫化物和 4 种关键酶活性的变化。结果表明，干燥速率与水分迁移有关。γ-GTase、ASFase 和 CS 裂解酶的关键酶是耐热蛋白酶，而 C-Dase 表现出较低的热稳定性，在处理过程中活性降低。共鉴定出 17 种有机硫化物，PLS 分析表明，6 种环状多硫化物是由 C-Dase 脱硫形成的，而 5 种硫醚的生成与直接前体（直链二/三/四磺酰酯）的热裂解和美拉德反应有关。这些结果表明，ST2 干燥程序对干燥前期结束时环状多硫化物的形成和优质风味品质的获得有积极影响。
Zotero 插件