相关实验视频

Updated: Jan 16, 2026

Isolation and Biophysical Study of Fruit Cuticles

Isolation and Biophysical Study of Fruit Cuticles

Published on: March 30, 2012

在高压加工的水果和蔬菜中微观结构和酶对质感的贡献

Danielle Heaney¹, Olga I Padilla-Zakour¹

¹Department of Food Science, Cornell University, Geneva, NY 14456, USA.

Foods (Basel, Switzerland)

|September 27, 2025

概括

高压加工 (HPP) 可以保持或改善整个水果和蔬菜的质地. 在非饮料应用中,优化压力,时间和温度等HPP参数是关键.

科学领域:

食品科学与技术食品科学与技术
农业工程农业工程

背景情况:

高压加工 (HPP) 广泛用于饮料,但由于质地降解,对整个水果和蔬菜构成挑战.
了解HPP对水果和蔬菜微观结构和酶活性的影响对于扩大其应用至关重要.

研究的目的:

研究HPP参数 (压力,保持时间,温度) 对影响非饮料水果和蔬菜产品质感的物理和化学属性的影响.
探索酶变化 (pectin methylesterase,polygalacturonase活性) 以及它们对pectin组成和化程度的影响.
为了检查纹理恢复,HPP辅助输液技术,以及异酶和矩阵环境的作用.

主要方法:

关于研究HPP对水果和蔬菜质感的影响的文献综述.
质地属性的定量测量 (硬度,弹性,凝聚性等). ) 的情况.
分析微观结构变化和酶活性 (pectin甲基化酶,多甲基化酶).

主要成果:

在水果和蔬菜中,HPP参数显著影响与质地相关的物理和化学属性.
酶活动和pectin修饰受HPP的影响,影响整体质地.
通过优化HPP条件和组合处理,可以保持或改善纹理.

结论:

高压加工 (HPP) 显示出在饮料行业以外的整个水果和蔬菜产品中应用的巨大潜力.
仔细控制HPP参数和潜在的协同处理可以减轻负面纹理变化,甚至提高产品质量.
对HPP辅助输液和矩阵效应的进一步研究可以为植物性食品的质感优化提供新的可能性.

关键词:

果实果实果实果实果实果实高压加工加工的高压加工.微观结构的微观结构素甲基化酶的使用.聚甲氨酸酶是一种聚甲氨酸酶.质地质地质地蔬菜蔬菜蔬菜蔬菜

更多相关视频

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

Characterizing Mechanical Properties of Primary Cell Wall in Living Plant Organs Using Atomic Force Microscopy

Characterizing Mechanical Properties of Primary Cell Wall in Living Plant Organs Using Atomic Force Microscopy

Published on: May 18, 2022

相关概念视频

Fruit Development, Structure, and Function

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.

Tissue Homogenization and Cell Lysis

Tissue Homogenization and Cell Lysis

Tissue homogenization involves disintegrating tissue architecture and lysing cells, and is an early step in isolating and analyzing cellular components. The method used for homogenization depends on the sample type, the amount of sample available, the analyte to be obtained, and the sensitivity of the method. These methods are broadly classified as mechanical and non-mechanical methods.
Mechanical methods of tissue homogenization
These methods rely on applying external physical force to disrupt...