综述与专题评论

果蔬细胞壁果胶在贮藏和干燥过程中的理化及结构特性变化规律

  • 吴一璇 ,
  • 高冉 ,
  • 周小萱 ,
  • 郝建雄 ,
  • 赵丹丹
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  • (河北科技大学 食品与生物学院,河北 石家庄,050018)
第一作者:硕士研究生(赵丹丹教授为通信作者,E-mail:zdd6364@126.com)

收稿日期: 2024-10-10

  修回日期: 2024-12-18

  网络出版日期: 2025-08-22

基金资助

国家自然科学基金项目(32101878);河北省自然科学基金面上项目(C2024208028)

Changes of cell wall pectin in fruits and vegetables during storage and drying process

  • WU Yixuan ,
  • GAO Ran ,
  • ZHOU Xiaoxuan ,
  • HAO Jianxiong ,
  • ZHAO Dandan
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  • (College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China)

Received date: 2024-10-10

  Revised date: 2024-12-18

  Online published: 2025-08-22

摘要

果胶是果蔬细胞壁的重要组成部分,能够维持细胞的形态结构和硬度,保证细胞壁结构的完整性。果胶的变化密切影响着果蔬质地的变化,果胶在一系列细胞壁修饰酶的作用下会发生降解,进而导致果实的软化。该文综述了细胞壁果胶的性质与结构,以及果蔬采后贮藏过程中果胶的变化,总结了不同贮藏方式和干燥加工对果胶变化的影响,为果胶在贮藏和干燥过程中理化及结构特性变化规律的研究提供了参考。

本文引用格式

吴一璇 , 高冉 , 周小萱 , 郝建雄 , 赵丹丹 . 果蔬细胞壁果胶在贮藏和干燥过程中的理化及结构特性变化规律[J]. 食品与发酵工业, 2025 , 51(15) : 384 -391 . DOI: 10.13995/j.cnki.11-1802/ts.041235

Abstract

Pectin is an important component of fruits and vegetables cell wall, which can maintain the morphological structure and hardness of cells to ensure the integrity of cell wall structure.The change of pectin is closely related to the texture of fruits and vegetables.Pectin degrades under the action of modifying enzymes of cell wall, which leads to the softening of fruits.In this paper, the properties and structure of cell wall pectin, as well as the changes of pectin during postharvest storage of fruits and vegetables were reviewed, and the effects of different storage methods and drying processes on the changes of pectin were summarized, which provided a reference for the study of physicochemical and structural characteristics of pectin during storage and drying.

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