冷引起的pectin降解对草的纹理稳定性的影响
Ya Wang1, Xuehui Cao1, Qianyu Li1
1College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou, Liaoning 121013, China.
Food chemistry
|September 17, 2025
概括
冷通过降解细胞壁的关键组成部分pectin来软化水果. 较快的冷速度部分保持硬度,而较慢的冷速度增加剪切力,影响草质地.
科学领域:
- 食品科学 食品科学 食品科学
- 植物细胞生物学 植物细胞生物学
- 生物化学 生物化学
背景情况:
- 果实质感受到细胞壁组件的显著影响,特别是乳清.
- 众所周知,冷会改变水果的质地,导致水果变软.
- 了解点氨酸的作用对于管理冷后水果质量至关重要.
研究的目的:
- 为了研究不同结速率对草质感的影响.
- 分析冷过程中pectin含量和结构的变化.
- 为了阐明pectin降解和草软化之间的关系.
主要方法:
- 在不同的冷速度下测量水果的硬度和剪切力.
- 评估点丁降解酶的活性.
- 使用原子力显微镜 (AFM) 和富里埃变换红外光谱 (FTIR) 描述点的结构.
主要成果:
- 结速度的增加部分抑制了硬度的下降.
- 较低的结率导致剪切力增加.
- pectin降解酶增加,导致从结合到可溶性pectin的过渡.
- AFM和FTIR揭示了pectin结构的破坏和改变的光谱指纹.
- pectin降解削弱了细胞壁的支,减少了水的结合,增加了水的排泄.
结论:
- 质素降解是结后草变软的主要原因.
- 结速度会影响pectin修饰的程度和随后的纹理变化.
- 针对pectin降解途径可以提高冷草的质量.
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