以黄桃质构相关组分(细胞壁物质)为模拟体系,探究了高静压处理、热处理以及贮藏过程对细胞壁物质持水性及其果胶各组分和纤维素含量变化的影响。结果表明:与热处理相比,高静压处理对细胞壁物质的持水性、果胶各组分含量和纤维素含量均无显著影响。与常温贮藏相比,低温贮藏对高静压处理及热处理的细胞壁物质的持水性、各果胶组分含量和纤维素含量无显著影响。相关性分析显示:碱溶性果胶与水溶性果胶之间,碱溶性果胶、水溶性果胶与持水性之间相关性较高。
关键词：
高静压; 黄桃; 质构; 持水性; 果胶
Yao Jia
,
Zhang Ya-Jie
,
Kong Ming
,
Li Yao
,
Zhang Fu-Sheng
,
Hu Xiao-Song
,
Liao Xiao-Jun
,
Zhang Yan
,
*
. 高静压对黄桃质构相关组分模拟体系的影响[J]. 食品与发酵工业, 2012
, 38(09)
: 44
-48
.
DOI: 10.13995/j.cnki.11-1802/ts.2012.09.009
In our study,the model system was peach textural components(alcohol insoluble residue) and the effect of high hydrostatic pressure processing,heat treatment and storage temperature on the water-retention capacity,pectin components and cellulose content of cell wall were studied.The results showed that,compared to heat treatment,HHP and low temperature storage had no significant influence on the water–retention capacity,pectin components and cellulose content of AIR.Correlation analysis showed that there was a high correlation among NSP content,WSP content,and water-retention capacity.These results can provide a theoretical basis for the further research on keeping the texture of fruit and vegetable by HHP.
