CAJ | 학술논문

旨在研究高二氧化碳结合低氧处理对杏鲍菇细胞壁成分（蛋白质、多糖、几丁质）、咀嚼度及超微结构的影响。在温度（22±1）℃、相对湿度90％～95％的条件下，以空气为对照（CK），采用气调（CA，2％O2＋30％CO2）对杏鲍菇进行货架期试验。结果表明，货架期间CA的咀嚼度显著高于CK。 CA可以有效延缓杏鲍菇细胞壁水溶性蛋白质和1 mol/L NaOH可溶性蛋白质的降解，维持了细胞壁总蛋白质含量及细胞壁结构完整。 CA有效抑制杏鲍菇多糖含量的下降，其对水溶性多糖、10 mol/L NaOH可溶性多糖分解的抑制作用较为明显。此外，CA显著促进了水溶性几丁质、10 mol/L NaOH可溶性几丁质、HCl/1 mol/L NaOH可溶性几丁质的积累，延缓其分解，有效抑制了杏鲍菇细胞壁几丁质含量的下降，有助于维持其硬度及咀嚼度。杏鲍菇超微结构结果也表明， CA保持杏鲍菇细胞壁结构的完整性与稳定性，较好地维持杏鲍菇咀嚼度。综上所述，CA通过影响菇体细胞壁的代谢来保持杏鲍菇的食用品质。
지재연구고이양화탄결합저양처리대행포고세포벽성분（단백질、다당、궤정질）、저작도급초미결구적영향。재온도（22±1）℃、상대습도90％～95％적조건하，이공기위대조（CK），채용기조（CA，2％O2＋30％CO2）대행포고진행화가기시험。결과표명，화가기간CA적저작도현저고우CK。 CA가이유효연완행포고세포벽수용성단백질화1 mol/L NaOH가용성단백질적강해，유지료세포벽총단백질함량급세포벽결구완정。 CA유효억제행포고다당함량적하강，기대수용성다당、10 mol/L NaOH가용성다당분해적억제작용교위명현。차외，CA현저촉진료수용성궤정질、10 mol/L NaOH가용성궤정질、HCl/1 mol/L NaOH가용성궤정질적적루，연완기분해，유효억제료행포고세포벽궤정질함량적하강，유조우유지기경도급저작도。행포고초미결구결과야표명， CA보지행포고세포벽결구적완정성여은정성，교호지유지행포고저작도。종상소술，CA통과영향고체세포벽적대사래보지행포고적식용품질。
To investigate the change of cell wall composition, Pl eurotus eryngii were stored in a controlled at-mosphere(CA,2%O2 +30%CO2)at(22 ±1)℃and 90%-95%relative humidity for 5 d and cell wall composi-tion(Proteins,polysaccharides,chitin),chewiness and ultrastructure were analyzed over the 5 d storage period.Re-sults showed that the chewiness of CA mushroom was higher than that in CK .CA delayed the decomposition of water soluble and 1 mol/L NaOH soluble protein ,maintaining the total protein of Pleurotus eryngii cellwall.CA exerted an inhibitory influence on decomposition of water soluble polysaccharide and 10 mol/L NaOH in Peurotus eryngii cell-wall.CA promoted the accumulation of water soluble ,10 mol/L NaOH soluble,HCl/1 mol/L NaOH soluble chitin and delayed the decomposition of them .CA surpressed the degradation of chitin and retained the hardness and chewiness of Pleurotus eryngii.The ultrastructure photograph also showed that CA kept the integrity and stability of Pleurotus eryngii cell wall.In conclusion,CA keep a good edible quality of Pleurotus eryngii through affecting mush-room cell wall composition .