|Table of Contents|

Effects of Cationic Debranched Starch Coating Film on Fresh-keeping of white Hypsizygus marmoreus

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年17
Page:
104-108
Research Field:
Publishing date:

Info

Title:
Effects of Cationic Debranched Starch Coating Film on Fresh-keeping of white Hypsizygus marmoreus
Author(s):
ZHAO Mei12LUO Qing1ZHANG Ze1ZHANG Xiaoyi1LI Wenxiang12
(1.College of Food Science & Engineering,Qingdao Agricultural University,Qingdao,Shandong 266109;2.Qingdao Special Food Research Institute,Qingdao,Shandong 266109)
Keywords:
white Hypsizygus marmoreusdebanched starchcationiccoating filmfresh-keeping
PACS:
-
DOI:
10.11937/bfyy.20210277
Abstract:
Taking white Hypsizygus marmoreus as test material.The samples dipped in distilled water were used as the control.The effects of different concentrate cationic debranched starch on white Hypsizygus marmoreus during 4 ℃ were investigated,in order to provide a reference for the storage and fresh-keeping of white Hypsizygus mermoreus.The results showed that compared with the control,different concentrate cationic debranched starch could decline weight loss rate,inhibit respiratory intensity and activity of polyphenol oxidase,reduce cell membrane permeability,and delay the reduction of soluble solids content.The effect of 1.0% cationic debranched starch was the best.

References:

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Last Update: 2021-12-13