大豆分离蛋白涂膜处理对蒜米品质的影响

Effect of coating treatment with soy protein isolate on quality of garlic cloves

以去皮大蒜米为试材,采用5%大豆分离蛋白对其进行涂膜处理,于常温下贮藏,通过测定发芽率、呼吸强度、大蒜素、总糖、还原糖、Vc含量和质构,以探究大豆分离蛋白对蒜米的保鲜效果。结果表明:5%大豆分离蛋白涂膜处理,可将蒜米常温下的贮藏寿命延长至21d,最佳食用品质为14 d;大豆分离蛋白涂膜处理可延缓蒜米的发芽时间,降低发芽率,抑制蒜米呼吸作用,有效保持大蒜素含量,且能有效抑制蒜米总糖、还原糖及Vc含量的降低,抑制蒜米硬度的降低和弹性的下降,涂膜蒜米的咀嚼性明显优于对照,由此表明5%大豆分离蛋白涂膜处理可有效保持蒜米品质。

To explore the preservation effect of soy protein isolate（SPI）on garlic cloves,peeled garlic cloves were coated with SPI and stored at ambient temperature.The germination rate,respiration intensity,allicin,total sugar,reducing sugar,vitamin C contents and texture were measured.The results showed that the storage time of garlic cloves coated with 5% SPI was extended to 21 d at ambient temperature.The edibility was kept the best within 14 d.The germination time of garlic cloves was retarded and germination rate was decreased by 5% SPI.The respiration was inhibited and the decreases in total sugar,reducing sugar,vitamin C contents were inhibited.The firmness,elastisity and chewiness were maintained effectively compared to the control.Thus,the quality of garlic cloves was kept effectively by 5% SPI.