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中国精品科技期刊2020
邢颖,徐怀德. 果蔬贮藏保鲜过程中果胶酶变化的研究进展[J]. 食品工业科技,2022,43(23):401−407. doi: 10.13386/j.issn1002-0306.2021120001.
引用本文: 邢颖,徐怀德. 果蔬贮藏保鲜过程中果胶酶变化的研究进展[J]. 食品工业科技,2022,43(23):401−407. doi: 10.13386/j.issn1002-0306.2021120001.
XING Ying, XU Huaide. Research Progress of Changes of Pectase during the Storage of Fruits and Vegetables[J]. Science and Technology of Food Industry, 2022, 43(23): 401−407. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120001.
Citation: XING Ying, XU Huaide. Research Progress of Changes of Pectase during the Storage of Fruits and Vegetables[J]. Science and Technology of Food Industry, 2022, 43(23): 401−407. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120001.

果蔬贮藏保鲜过程中果胶酶变化的研究进展

Research Progress of Changes of Pectase during the Storage of Fruits and Vegetables

  • 摘要: 果胶是植物细胞壁胞间层的主要成分,果胶酶存在于天然植物组织中,可以催化果胶分解,进而破坏细胞壁的完整性,使得果蔬硬度下降。在贮藏过程中影响果蔬软化的因素主要有乙烯、Ca2+及温度等。常见的果蔬保鲜技术包括有物理、化学及生物保鲜技术,不同的保鲜技术对果蔬软化的机制不同。本介绍了果胶的结构及果胶酶的分类,同时总结了影响果胶酶活性的主要因素及其常见贮藏保鲜技术对果胶酶的影响,为果蔬贮藏保鲜过程中抑制软化的研究奠定理论基础。

     

    Abstract: Pectin is the main component of the middle lamella of cell wall. The pectinase exists in the natural plant tissue, which can catalyze the decomposition of the pectin and disrupts the integrity of the cell wall, so the firmness of fruit and vegetable decrease. Ethylene, Ca2+ and temperature are important factors which affects the softening of fruits and vegetables during storage. The common storage methods include physical, chemical and biological preservation techniques, which have different mechanisms on the softening of fruits and vegetables. This paper focuses on the structure of pectin and the classification of pectinase, meanwhile the effect of common storage preservation technologies on pectinases is summarized, which can lay a theoretical foundation for the study of the inhibition of softening during the storage of fruits and vegetables.

     

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