ε一聚赖氨酸处理对黑皮鸡从M冷藏品质及细胞壁代谢的影响

doi:10.19754/j.nyyjs.20251130001

摘要/Abstract

摘要： 探究8-聚赖氨酸(8-polylysine,8-PL)对黑皮鸡枞采后贮藏品质的影响，以期应用于黑皮鸡枞的保鲜，延长黑皮鸡枞的保鲜期。通过对新鲜黑皮鸡枞喷洒浓度为0.25g·kg的ε-聚赖氨酸溶液，以喷洒同等量无菌水的黑皮鸡枞为对照，4℃贮藏，在20内测定感官品质、营养成分和细胞壁代谢相关酶等指标。与对照组相比，ε-聚赖氨酸处理保持了黑皮鸡枞在贮藏期间较好的感官性状，有效延绕其软化、失水及蛋白质、可溶性糖和维生素C含量下降。同时雏持较低的细胞膜通透性、丙二醛含量及多酚氧化酶活性，显著提升谷胱甘肽含量和超氧化物歧化酶、过氧化氢酶活性，且纤雏素酶、果胶酶、几丁质酶和B-1,3-葡聚糖酶活性均保持较低水平。经ε-聚赖氨酸处理可有效延缓黑皮鸡枞采后品质劣变并延长其货架期，为食用菌保鲜提供参考。

中图分类号:

. ε一聚赖氨酸处理对黑皮鸡从M冷藏品质及细胞壁代谢的影响[J]. 农业与技术, 2025, 45(22): 1-7.

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