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中国精品科技期刊2020
黄欢, 王绍帆, 韩育梅. 超高压处理对鲜切马铃薯质地及细胞壁多糖含量的影响[J]. 食品工业科技, 2020, 41(2): 258-266. DOI: 10.13386/j.issn1002-0306.2020.02.041
引用本文: 黄欢, 王绍帆, 韩育梅. 超高压处理对鲜切马铃薯质地及细胞壁多糖含量的影响[J]. 食品工业科技, 2020, 41(2): 258-266. DOI: 10.13386/j.issn1002-0306.2020.02.041
HUANG Huan, WANG Shao-fan, HAN Yu-mei. Effect of Ultra High Pressure Treatment on the Texture and Cell Wall Polysaccharide Content of Fresh-cut Potato[J]. Science and Technology of Food Industry, 2020, 41(2): 258-266. DOI: 10.13386/j.issn1002-0306.2020.02.041
Citation: HUANG Huan, WANG Shao-fan, HAN Yu-mei. Effect of Ultra High Pressure Treatment on the Texture and Cell Wall Polysaccharide Content of Fresh-cut Potato[J]. Science and Technology of Food Industry, 2020, 41(2): 258-266. DOI: 10.13386/j.issn1002-0306.2020.02.041

超高压处理对鲜切马铃薯质地及细胞壁多糖含量的影响

Effect of Ultra High Pressure Treatment on the Texture and Cell Wall Polysaccharide Content of Fresh-cut Potato

  • 摘要: 本文旨在探究鲜切马铃薯的质地随压力变化的规律及质地改变的机制。研究了超高压(HPP,100~600 MPa,10 min)对鲜切马铃薯色泽、硬度、咀嚼度、细胞壁相关酶活及多糖组成的影响。结果表明,HPP在压力≥ 500 MPa下对鲜切马铃薯的褐变抑制较好,300 MPa时褐变严重且程度高于空白。HPP相较传统热处理,能够更好的保持鲜切马铃薯的硬度及咀嚼度;但相比空白,HPP处理后硬度均有不同程度的下降,其中300 MPa时硬度下降最大,达到500 MPa时,硬度出现回升,咀嚼度在该压力下同样存在回升现象。HPP在一定程度上改变了马铃薯细胞壁相关酶活性及多糖含量,果胶甲酯酶(PME)活性在压力≤ 500 MPa具有稳定性,同时HPP可抑制多聚半乳糖醛酸酶(PG)和内切β-葡聚糖酶(Cx)活性,在压力100、500、600 MPa下提高β-葡糖苷酶及外切β-葡聚糖酶(C1)活性;相比空白,HPP处理后鲜切马铃薯纤维素(CEL)、碱溶性果胶(NSF)、螯合性果胶(CSF)含量显著(P<0.05)提高,其中CSF含量在300 MPa下显著(P<0.05)低于空白水平,水溶性果胶(WSF)含量在100、600 MPa下显著(P<0.05)下降,其余压力下无显著变化,而经HPP处理后鲜切马铃薯半纤维素(HC)含量均显著(P<0.05)下降。经相关性分析,HPP处理后马铃薯硬度、咀嚼度与CSF、NSF、CEL含量呈显著或极显著正相关(P<0.05或P<0.01),与WSF含量呈极显著(P<0.01)负相关,与HC含量相关性不显著,PME活性对其质构指标影响较大。综上,超高压处理后细胞壁多糖组成及含量变化影响了鲜切马铃薯的质地。

     

    Abstract: The purpose of this paper was to explore the regularity of the texture of fresh-cut potatoes with pressure and the mechanism of texture change. The effects of ultra high pressure(HPP,100~600 MPa,10 min)on the color,hardness,chewing degree,cell wall related enzyme activities and polysaccharide composition of fresh-cut potatoes were studied. The results showed that HPP inhibited the browning of fresh-cut potatoes at a pressure of ≥ 500 MPa,and the browning was severe at 300 MPa and the degree was higher than the blank. Compared with the traditional heat treatment,HPP could better maintain the hardness and chewing degree of fresh-cut potatoes. However,compared with the blank,the hardness of potatoes after HPP treatment decreased with various degrees,and the hardness decreased most at 300 MPa. And when the hardness reached 500 MPa,there was a rebound,and the chewing degree also had a rebound phenomenon under this pressure. HPP changed the cell wall-related enzyme activity and polysaccharide contents of potato to some extent. Pectin methylesterase(PME)activity was stable at pressure ≤ 500 MPa,while HPP inhibited polygalacturonase(PG)and endo β-glucanase(Cx)activity,increased β-glucosidase and exo-β-glucanase(C1)activity at pressures of 100,500,and 600 MPa. Compared to the blank,the contents of cellulose(CEL),alkali soluble pectin(NSF)and chelating pectin(CSF)of fresh-cut potatoes after HPP treatment was significantly improved,and the CSF content was significantly(P<0.05)lower than the blank level at 300 MPa,and the water soluble pectin(WSF)contents decreased significantly(P<0.05)at 100,600 MPa,and there was no significant change under other pressures,while the hemicellulose(HC)contents of fresh-cut potatoes decreased significantly(P<0.05)after HPP treatment. Correlation analysis showed that the hardness and chewiness of potatoes after HPP treatment were significantly or positively significantly(P<0.05 or P<0.01)correlated with CSF,NSF and CEL,and had negatively significantly correlated with WSF contents,and had no significantly correlated with HC contents. The index had a greater impact on itstexture index. In summary,the composition and contents of polysaccharides in the cell wall after ultra high pressure treatment could affecte the texture of fresh-cut potatoes.

     

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