The anabolism of sulphur aroma volatiles responds to enzymatic and non-enzymatic reactions during the drying process of shiitake mushrooms
The anabolism of sulphur aroma volatiles responds to enzymatic and non-enzymatic reactions during the drying process of shiitake mushrooms
复制标题
香菇干燥过程中硫磺香气挥发物的合成代谢响应酶促和非酶促反应
DOI：
10.1016/j.foodchem.2021.131123
复制
发表时间：
2021-09-20
期刊：
影响因子：
8.8
通讯作者：
Yang, Yan
中科院分区：
文献类型：
--
作者：
Li, Wen;Li, Run;Yang, Yan
分析了香菇干燥过程中非生物因素对香气物质的影响。温度（40 ℃、50 ℃和60 ℃）对合成酶活性具有次级活化作用。中温干燥（40 ℃和50 ℃）下酶促反应时间为4-5 h，高温干燥（60 ℃和70 ℃）下酶促反应时间为1.5 ~ 2 h。非酶促反应主要是氨基酸与还原糖之间的化学反应。香菇热风干燥过程符合立方模型，影响酶促反应参数的关键控制点依次为含水率>温度>干燥时间>干燥速率。非酶促反应参数的顺序为温度>干燥时间>干燥速率>含水率。优化工艺产生的总硫挥发物显著较高，且工艺干燥时间可在6 h内完成。
The anabolism of aroma volatiles in response to non-biological factors during the drying process of shiitake mushrooms was analyzed. Temperatures (40 degrees C, 50 degrees C, and 60 degrees C) had secondary activation effects on the synthetase activity. The enzymatic reaction time could last 4-5 h under medium-temperature drying process (40 degrees C and 50 degrees C), and 1.5-2 h under a high-temperature drying process (60 degrees C and 70 degrees C). The aroma synthesis dominated by non-enzymatic reactions were chemical reactions between amino acids and reducing sugars. The hot-air drying process of shiitake mushroom was consistent with the cubic model and the key control points influencing the enzymatic reaction parameters were in the order of moisture rate > temperature > drying time > drying rate. The non-enzymatic reaction parameters were in the order of temperature > drying time > drying rate > moisture rate. The total sulfur volatiles produced in the optimized process were significantly higher, and the drying time of the process could be completed within 6 h.