Effect of Theaflavins-Soy Protein Isolate Complex Coating on the Quality of Lentinus edodes

In order to clarify the preservation effect of theaflavins-soy protein isolate complex coating on Lentinus edodes, a TFs-SPI complex coating agent was prepared by mixing theaflavins and soy protein isolate as subjects, and its structure was characterized by ultraviolet spectroscopy, Fourier transfor...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 44; no. 8; pp. 366 - 373
Main Authors Yu WANG, Peiyue ZHAO, Shicheng LEI, Yiyan YANG, Xueting WANG
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.04.2023
Subjects
coating
complex
lentinus edodes
soy protein isolate
storage quality
structural characterization
theaflavins
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Summary:In order to clarify the preservation effect of theaflavins-soy protein isolate complex coating on Lentinus edodes, a TFs-SPI complex coating agent was prepared by mixing theaflavins and soy protein isolate as subjects, and its structure was characterized by ultraviolet spectroscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry and X-ray power diffractometry. Meanwhile, the effect of TFs-SPI complex coating on sensory quality, nutrition indicators and total plate count of fresh Lentinus edodes stored at 4 ℃for 20 d were evaluated. The results showed that TFs and SPI could spontaneously form a stable complex through non-covalent interactions. Ultraviolet spectra demonstrated that the interaction between TFs and SPI caused a red shift in the maximum absorption wavelength of SPI and changed the conformation of SPI. Differential scanning calorimetry and X-ray diffraction analysis indicated that TFs-SPI complex was in the amorphous state. Fourier transform infrared spectra revealed tha
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2022070074