The Reaction Kinetics of the Change of Nutrition Ingredients in Crab Flavor Mushroom during Ice-temperature Storage
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Abstract:
Crab flavor mushroom (Hypsizygus mammoreus Bigelow L.) was used as test materials, and stored at 25 ℃, 15 ℃, 4 ℃ and -0.5 ℃. Nutrition ingredients (ascorbic acid, soluble sugar and soluble protein) were measured throughout the storage periods. The kinetic and thermodynamic characteristics of nutrition ingredients degradation were analyzed based on the reaction kinetics theory. The results showed that ascorbic acid, soluble sugar and soluble protein degradation ofcrab flavor mushroom followed first-order kinetic reaction model, with degradation activation energies of 81.51 kJ/mol, 83.88 kJ/mol, 100.52 kJ/mol, respectively. The degradation half-life, the molecular effective collision percentages, the degradation activation enthalpy and the degradation activation Gibbs free energy of ascorbic acid, soluble sugar and soluble protein were the highest in the ice temperature storage group. However, the degrade transition state equilibrium constant K≠ was less than other temperature treatment groups. In addition, the degradation activation entropy and steric factors of ascorbic acid and soluble sugar were the largest in the ice temperature storage group, while soluble protein had the maximum values in 4 ℃ storage group. From above all, ice-temperature storage changed kinetics and thermodynamic parameters, thus slowing down the degradation of nutrition ingredients in crab flavor mushroom.
