在储存期间基于细胞壁多糖分降解的软化剂的化
Fengjun Li1,2, Xingzhou Xia1,2, Lilang Li1,2
1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China.
松apple果软化涉及细胞壁的变化,和半纤维素的修改驱动的纹理变化. 这些多糖体分解,改变了水果的坚硬性和结构.
科学领域:
- 植物生物学 植物生物学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 水果软化是一个复杂的过程,涉及细胞壁多糖分的降解.
- 了解这些变化对于的质量和保质期管理至关重要.
研究的目的:
- 为了研究果果软化过程中细胞壁多糖的降解.
- 分析不同软化阶段的点丁和半纤维素分量的组成变化.
主要方法:
- 在五个软化阶段从的细胞壁中提取pectin和hemicellulose部分.
- 分析组成变化,包括分子量和单糖含量.
主要成果:
- 软化与水溶性pectin (WSP) 和1M KOH溶性半纤维素 (HC1) 的增加以及酸溶性pectin (ASP) 的降低相关.
- 低分子量聚合物增加,而高分子量聚合物减少了WSP,ASP和HC1.
- 在ASP,WSP和HC1中观察到ASP主链的降解和分支链的脱聚合.
结论:
- 果果软化是由于pectin和hemicellulose的不同修饰而产生的.
- 聚糖结构和成分的特定变化驱动了成熟期间的纹理变化.
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