摘要
菜豆是人体补充植物蛋白的重要来源,然而鲜食菜豆由于采后衰老和木质化,导致其食用品质下降。为探究1-甲基环丙烯(1-MCP)对鲜食菜豆采后木质纤维化的影响,以白棒豆、无筋白棒豆和青棒豆豆荚为材料,研究1-MCP对其生理、纤维素、木质素及其相关酶的影响。结果表明:不同品种鲜食菜豆采后木质纤维化情况存在较大差异,经1-MCP处理可以降低蔗糖磷酸合成酶(SPS)、蔗糖合成酶(SuSy)的活性,抑制还原糖向纤维素转化;通过抑制苯丙氨酸裂解酶(PAL)、4-香豆酸:辅酶A连接酶(4CL)和肉桂酸脱氢酶(CAD)的活性,降低木质素单体合成,抑制过氧化物酶(POD)活性,以及超氧阴离子向过氧化氢的转化,从而抑制木质素单体的聚合,最终实现抑制鲜食菜豆的木质纤维化。
Fresh common bean is an important vegetable to supplement plant protein.However,postharvest senescence and lignification seriously lead to the loss of consumer acceptance and eating quality of fresh common bean.To understand the effect of 1-MCP on postharvest lignocellulose of fresh common bean.The effects of 1-MCP on physiology,cellulose,lignin and related enzymes of fresh common bean cv.Baibangdou,Wujinbaibangdou and Qingbangdou were investigated.The results showed that the effects of 1-MCP on postharvest lignocellulose of different varieties of P.vulgaris L.were different.1-MCP treatment inhibited the conversion of reducing sugar to cellulose by reducing the activities of sucrose phosphate synthase(SPS)and sucrose synthase(SuSy).1-MCP treatment reduced the synthesis of lignin monomers by inhibiting the activities of phenylalanine ammonia lyase(PAL),4-coumarate:coenzyme A ligase(4CL),cinnamyl-alcohol dehydrogenase(CAD),and inhibited the polymerization of lignin monomers by suppressing the peroxidase(POD)activity and the conversion of O2^·-to H2O2,and ultimately inhibiting the lignin fibrosis of fresh common bean.
作者
谢国芳
费颖
柴裕清
张明生
Xie Guofang;Fei Ying;Chai Yuqing;Zhang Mingsheng(Food and Pharmaceutical Engineering Institute,Guizhou Engineering Research Center for Fruit Processing,Guiyang University,Guiyang 550005;College of Life Sciences,Guizhou University,Guiyang 550025)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第4期206-214,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31601798)
贵州省教育厅自然科学研究资助项目(黔教合KY字[2019]066)。
