Preparation and coating application of γ-polyglutamic acid hydrogel to improve storage life and quality of shiitake mushrooms

被引：24
|
作者：
Tao, Lu [1 ]
Long, Haiyin [1 ]
Zhang, Jinfeng [1 ]
Qi, Liyang [1 ]
Zhang, Sen [1 ]
Li, Tuoping [1 ]
Li, Suhong [1 ]
机构：
[1] Shenyang Agr Univ, Coll Food Sci, Shenyang 110161, Peoples R China
来源：
FOOD CONTROL | 2021年 / 130卷
关键词：
gamma-PGA hydrogel; Polyethylene glycol diglycidyl ether; Swelling property; Shiitake mushrooms; Browning; Storage; LENTINUS-EDODES; SHELF-LIFE; CAPACITY; CHITOSAN; PGA;
D O I：
10.1016/j.foodcont.2021.108404
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
gamma-polyglutamic acid (gamma-PGA) hydrogel was prepared by chemical crosslinking with polyethylene glycol diglycidyl ether (PGDE) as the crosslinking agent. Coating treatments with gamma-PGA hydrogel improved the storage life and quality of shiitake mushrooms. Among them, 1.0% (w/v) gamma-PGA hydrogel exhibited highest preservation effects during storage, compared with control and other treatments. Coating of 1.0% gamma-PGA hydrogel significantly inhibited the decay, water and weight losses, and vitamin C degradation of shiitake mushrooms during storage. Meanwhile, it also obviously suppressed the polyphenol oxidase (PPO) activity, consequently inhibited the browning of shiitake mushrooms during storage. Moreover, shiitake mushrooms maintained good sensory qualities by coating of 1.0% gamma-PGA hydrogel, and extended its storage life to 30 days at 4 degrees C. These results indicated the coating application potential of gamma-PGA hydrogel in industrial preservation of shiitake mushrooms.
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收藏
页数：10
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