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在阴的葡萄汁中以pectin主导的合体不稳定性:在酶性消化后的形态和质性质
1Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture Ministry of Agriculture, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Food chemistry
|October 11, 2025
概括
素通过形成结构框架,在维持汁云的稳定性方面发挥着至关重要的作用. 向pectin的酶显著破坏果汁云的稳定,影响质量.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 云损失是果汁的重大质量缺陷,限制了市场潜力.
- 果汁云稳定性中的点氨酸和蛋白质的具体作用尚不清楚.
研究的目的:
- 为了研究点,蛋白质和葡萄汁云的稳定性之间的关系.
- 阐明点对果汁云完整性的结构性贡献.
主要方法:
- 使用pectinase复合体 (Pea),pectin甲基化酶 (PME),pectin lyase (PL) 和papain (Pap) 的酶消化.
- 进行了组合分析,原子力显微镜 (AFM) 和风湿学测量.
主要成果:
- 酶处理 (Pea, PME, PL) 降低了果汁的稳定性 (75-80%),粘度 (38-48%),以及pectin含量 (26-56%).
- pectinase处理改变了粘弹性特性,并诱导了云粒子的聚合,破坏了它们的结构.
- 帕帕因对粒子形态没有显著影响,这表明点丁的结构作用.
结论:
- pectin形成了一个分支的框架,支持果汁中的云粒子.
- 这种pectin网络对于保持果汁云的稳定性至关重要.
- 素也可能起到屏障作用,限制蛋白质酶对蛋白质的接触.
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