摘要
鲜切果蔬的品质在加工后易受到破坏,超高压技术(high pressure processing,HPP)在鲜切果蔬品质保持方面具潜力。旨在探究鲜切果蔬的硬度随压力变化的规律及硬度变化的机制。本文以胡萝卜为对象,研究了超高压(100~600 MPa,5 min)对鲜切胡萝卜硬度、细胞膜完整性、果胶甲酯酶(pectin methylesterase,PME)及细胞壁果胶组成的影响。100 MPa处理后胡萝卜硬度无显著变化,随着压力增加,胡萝卜相对电导率显著增加,硬度显著下降,当达到300 MPa后,尽管压力继续升高,相对电导率和硬度变化已不显著;同时,高压处理后碱溶性果胶(sodium carbonate soluble pectin,NSP)增加,水溶性果胶(water soluble pectin,WSP)下降,但高压不能充分钝化果胶甲酯酶。超高压处理后细胞膜透性的改变和细胞壁果胶组分的变化共同影响了鲜切胡萝卜的硬度。
Processing methods always cause damage to fresh-cut fruits and vegetables. High pressure processing （HPP）is promising a technology for protecting the quality of fresh-cut fruits and vegetables. In order to explore the hardness change of fresh-cut fruits and vegetables with the increased pressure and the era＇responding internal mechanisms.This study was designed to evaluate tile effect of high pressure processing （100-600 MPa,5 min）on the changes in hardness, cell membrane, pectin methyleslerase（PME） and cell wall pectin fraction of fresh-cut carrot.The results showed that there was no significant change in carr, hardness after 100 MPa treatment,and the relative conductivity and the hardness of carrots increased significantly with the increase of pressure. When the pressure reached 300 MPa, the relative conduelivity and hardness no hmger alter significantly even if increased pressure.Meanwhile,increase in sodium carbonate soluble pectin（NSP） and decrease in water soluble pectin （WSP） fraetion at all pressure levels were observed.However, complete inactivation of pectin methylesterase activities could not be fulfilled by HPP. Hardness change of fresh-cut earrot processed by HPP was attributed to ehanges of cell membrane permeability and cell wall peelin eumponents profile.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第11期200-204,208,共6页
Science and Technology of Food Industry
基金
国家自然科学基金(31371811)
关键词
超高压
胡萝卜
硬度
机制
high pressure processing
carrot
hardness
mechanism
