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棘 (Crataegus pinnatifida) 果成熟度诱导的点多样性:对物理化学性质,结构,功能和新鲜保存潜力的比较研究

Xueyan Wei¹, Kang Xu¹, Weishuai Qin²

¹Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.

|June 1, 2024

概括

棘的成熟程度影响棘 (HP) 的特性,增强其抗氧化和抑制能力. Riper HP 通过减少水损失,色和细菌生长,有效地保护甜桃.

科学领域:

食品科学食品科学食品科学
果实生物化学果实生物化学
质素化学质素化学

背景情况:

棘核素 (HP) 是一种有价值的体,具有多种功能性质.
果的成熟程度显著影响水果的成分和植物化学特征.
根据棘的成熟度了解HP的特性对于其有效利用至关重要.

研究的目的:

研究棘果成熟度对HP的物理化学,结构和功能性质的影响.
评估从不同成熟阶段的果中提取的HP对甜桃保存的潜力.

主要方法:

对HP的物理化学分析 (酸含量,分子量).
使用电子显微镜进行微结构检查.
功能性质的评估 (乳化活性,抗氧化活性,酶抑制能力).
凝质感分析和在甜桃保存试验中的应用.

主要成果:

晚期成熟导致了银河酸和分子重量的减少,但增加了乳化活性,乳液稳定性,抗氧化活性和酶抑制能力.
来自成熟的果的HP凝显示出坚性降低,弹性增加.
在保存的甜桃中,HP在抑制水损失,色,软化和细菌感染方面表现出显著的有效性.

结论:

棘的成熟度是决定HP的物理化学和功能特征的关键因素.
来自更成熟的果的HP具有增强的功能性质,使其成为延长甜桃的保质期的有希望的天然防腐剂.

关键词:

生物活动是生物活动.乳化乳化乳化乳化凝的特性凝的特性棘果的成熟度棘果的成熟度素的结构素的结构

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