食品与发酵工业 >

2025 , Vol. 51 >Issue 3: 275 - 283

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038621

研究报告

不同超高压预处理对热风脱水胡萝卜片质构影响机制研究

  • 康元东 ,
  • 徐玉娟 ,
  • 吴继军 ,
  • 余元善 ,
  • 李璐 ,
  • 彭健 ,
  • 肖更生
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  • 1(仲恺农业工程学院 轻工食品学院, 广东 广州, 510225)
    2(广东省农业科学院蚕业与农产品加工研究所, 农业农村部功能食品重点实验室, 广东省农产品加工重点实验室, 广东 广州, 510610)
第一作者:硕士研究生(肖更生研究员和彭健副研究员为共同通信作者,E-mail:guoshuxgs@163.com;pengjian19890807@163.com)

收稿日期: 2024-01-17

  修回日期: 2024-03-19

  网络出版日期: 2025-02-21

基金资助

国家自然科学基金项目(32102014);科技创新战略专项资金(高水平农科院建设)项目(R2022PY-QF004,R2019YJ-YB3009)

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Effect of different high hydrostatic pressure pretreatments on the textural characteristics of hot-air dehydrated carrot slices:Mechanism exploration

  • KANG Yuandong ,
  • XU Yujuan ,
  • WU Jijun ,
  • YU Yuanshan ,
  • LI Lu ,
  • PENG Jian ,
  • XIAO Gengsheng
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  • 1(College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
    2(Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)

Received date: 2024-01-17

  Revised date: 2024-03-19

  Online published: 2025-02-21

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摘要

为探究超高压预处理对热风脱水胡萝卜片质构特性的影响机制,该文研究了不同超高压(100、300、500 MPa)对热风脱水胡萝卜质构、复水比、玻璃化转变温度的影响,考察了胡萝卜在热风脱水前后微观结构、半乳糖醛酸酶(polygalacturonase,PG)和果胶甲基酯酶(pectin methylesterase,PME)活性,分析了热风脱水后胡萝卜水溶性果胶(water-soluble pectin,WSP)、螯合性果胶(chelator-soluble pectin,CSP)和碱溶性果胶(sodium carbonate soluble pectin,NSP)组分特性。结果表明,与未经超高压预处理样品相比,300、500 MPa处理后热风脱水胡萝卜片硬度分别上升了11.55%和12.25%,当超高压力≥300 MPa时会导致胡萝卜组织的塌陷,经热风脱水后组织结构变得更为致密。所选100~500 MPa压力均能激活PG和PME活力,且在300 MPa时活力最高分别达118.76%和128.36%;超高压力≥ 300 MPa时能有效促进CSP向NSP的转化,改变果胶组分比例,降低果胶组分支链化程度和甲酯化度;WSP、CSP和NSP分子质量会随超高压力的增加而减小,对果胶分子链有解聚作用。综上,超高压预处理导致的胡萝卜细胞组织结构和果胶物质的变化是引发热风脱水胡萝卜硬度升高的重要途径,研究为阐明超高压预处理诱导的脱水果蔬质构变化解析提供了一定的理论基础。

关键词： 胡萝卜; 超高压; 热风脱水; 质构; 果胶组分

本文引用格式

康元东 , 徐玉娟 , 吴继军 , 余元善 , 李璐 , 彭健 , 肖更生 . 不同超高压预处理对热风脱水胡萝卜片质构影响机制研究[J]. 食品与发酵工业, 2025 , 51(3) : 275 -283 . DOI: 10.13995/j.cnki.11-1802/ts.038621

Abstract

To explore the mechanism of how high hydrostatic pressure (HHP) pretreatment affects textural characteristics of the hot-air dehydrated carrot slice, the textural properties of dehydrated carrot pretreated with different high hydrostatic pressure (100, 300, and 500 MPa) were measured, the microstructure, polygalacturonase (PG), and pectin methylesterase (PME) of the carrots before and after dehydration were detected, the water-soluble pectin (WSP), chelator-soluble pectin (CSP), and sodium carbonate soluble pectin (NSP) extracted from dehydrated samples were further characterized.Hardness of dried carrot slices pretreated with 300 and 500 MPa were 11.55% and 12.25% higher, respectively, when compared with the unpretreated carrot sample.When the pressure was over 300 MPa, tissue morphology of HHP pretreated samples was collapsed and microstructure of the dried sample became densely.Both PG and PME enzyme activities were stimulated during the selected 100~500 MPa, and the highest enzyme activities 118.76% and 128.36% were obtained at 300 MPa pretreated sample, respectively.When the pressure was over 300 MPa, CSP was tend converted to NSP, the pectin fraction ratio changed, and the degree of branching and methoxylation of pectin fractions were reduced.Moreover, molar mass of WSP, CSP, and NSP was decreased with the increasing pressure, accompanied with the pectin chains depolymerized.In summary, the changes of carrot tissue morphology and characteristics of pectin fractions induced by HHP were confirmed to be substantial factors that significantly affected the hardness of hot-air dehydrated carrot slices, which providing a mechanistic insight of HHP induced textural changes of dehydrated fruit and vegetable.

Key words： carrot; high hydrostatic pressure; hot-air dehydration; texture; pectin

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