Gong Chao, Gao Wenjuan, Wu Shengjun
Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Haizhou, China.
Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Haizhou, China.
Food Chem X. 2023 Sep 12;19:100874. doi: 10.1016/j.fochx.2023.100874. eCollection 2023 Oct 30.
Phytic acid and glutathione can inhibit polyphenoloxidase (PPO) activity and suppress browning. This study investigated the effects of phytic acid alone (Treatment-1) or combined with glutathione (Treatment-2) on inhibiting browning and oxidation resistance of King Oyster mushroom ) slices during drying and storage. In King Oyster mushroom slices, 0.08% phytic acid combined with 0.1% glutathione inhibited the PPO activity by 97.6%, suppressed browning by 78.09% after 6 h of drying at 60 °C and inhibited browning by 69.93% and oxidation by 78.75% after 12 months of storage at ∼ 20 °C. Results indicated that using phytic acid combined with glutathione may inhibit browning and suppress the oxidation of King Oyster mushroom slices during drying and storage.
植酸和谷胱甘肽可以抑制多酚氧化酶（PPO）的活性并抑制褐变。本研究调查了单独使用植酸（处理1）或与谷胱甘肽联合使用（处理2）对杏鲍菇切片在干燥和储存过程中抑制褐变及抗氧化的影响。在杏鲍菇切片中，0.08%的植酸与0.1%的谷胱甘肽联合使用，在60℃干燥6小时后，PPO活性抑制率达97.6%，褐变抑制率达78.09%；在约20℃储存12个月后，褐变抑制率达69.93%，氧化抑制率达78.75%。结果表明，使用植酸与谷胱甘肽联合使用可能会抑制杏鲍菇切片在干燥和储存过程中的褐变并抑制其氧化。
