Page 67 - 《食品科学技术学报》2020年第4期

6 2 食品科学技术学报摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2020 年 7 月

Mizuhopecten yessoensis myosin was selected as the target sequence, which was enzymatically digested in
silico, and then the toxicity and bioactivity of the peptides were predicted. The non鄄toxicity peptides with
activity scores exceeding 0郾 5 were selected, and SARS鄄CoV鄄S / ACE2 complex protein and COVID鄄19
Mpro hydrolase were selected as targets for molecular docking to identify their viral resistance. The
molecular docking results showed that the peptide CSNAIPEL could bind to the two key amino acids
GLN42 and GLU329 on the SARS鄄CoV鄄S / ACE2 complex protein, and the LibDock Score was 136郾 03.
LPIY could not only combine with ASP38 and TYR491 on the SARS鄄CoV鄄S / ACE2 complex protein, but
also potentially combine with THR24, THR25 and THR26 on COVID鄄19 Mpro, and the LibDock Score
was 142郾 85 and 168郾 04 respectively. QRPR combined with THR24, THR25 and THR26 on the COVID鄄
19 Mpro hydrolase crystal, and the LibDock Score was 154郾 93. In summary, peptides CSNAIPEL, LPIY
and QRPR exhibited well anti鄄SARS鄄CoV鄄2 capability. This study could provide novel ideas for the
development of new function foods of anti鄄SARS鄄CoV鄄2 in the future.

Keywords: molecular simulation; simulated enzymatic hydrolysis; SARS鄄CoV鄄2; virtual screening;
molecular docking; anti鄄SARS鄄CoV鄄2 peptides
(责任编辑:叶红波)
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Effect of Cutting Direction on Nutritional Quality and Volatile Flavor
Substances of Fresh鄄Cut Purple Cabbage

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WANG Dan, 摇 LU Rongrong, 摇 MA Yue, 摇 ZHU Li, 摇 WANG Yubin, 摇 ZHAO Xiaoyan
(Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science/ Beijing Key Laboratory of
Agricultural Products of Fruits and Vegetables Preservation and Processing / Key Laboratory of
Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China)

Abstract: In order to study the effects of different cutting direction on the quality of purple cabbages, the
apparent color, browning degree, contents of soluble solids, phenolic compounds and anthocyanins, and
flavor profiles of freshly transverse or longitudinal cutting purple cabbages before and after storage were
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compared. After storage for 9 days, the results showed that L and a of fresh cut purple cabbages were
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decreased, b and browning index were increased, the soluble solids content was decreased by 0郾 27 -
0郾 33 Brix, and contents of total phenol and anthocyanins were increased by 2郾 69 -2郾 78 mg/ g and 0郾 06 -
0郾 11 mg / g, respectively. Longitudinal cutting could slow down the browning and maintain the phenolic
compounds such as catechin, chlorogenic acid, caffeic acid, ferulic acid and quinic acid. In addition,
the nitrogen oxides in purple cabbage was increased after storage analyzed by electronic nose and volatile
matter, and allyl isothiocyanate in transverse cutting samples was increased than that in longitudinal
cutting samples, which led to undesirable odor production. In conclusion, longitudinal cutting could
efficiently slow down the surface browning and maintain the phenolic substances and flavor quality of
purple cabbages. The results could provide theoretical references for improving the quality and extending
the shelf life of fresh鄄cut purple cabbage.

Keywords: cutting direction; purple cabbage; phenolic compounds; anthocyanins; volatile compounds
(责任编辑:叶红波)