超高压对鲜切胡萝卜硬度的影响及机制研究

孙雅馨; 康旭蕾; 梁栋; 陈芳; 胡小松

doi:10.13386/j.issn1002-0306.2017.11.029

超高压对鲜切胡萝卜硬度的影响及机制研究

中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业部果蔬加工重点实验室,食品非热加工北京市重点实验室

基金项目:

国家自然科学基金(31371811)；

详细信息

作者简介:
孙雅馨 (1993-) , 女, 硕士研究生, 研究方向:果蔬加工, E-mail:melodysun0923@163.com。;

胡小松 (1961-) , 男, 硕士, 教授, 研究方向:果蔬加工, E-mail:huxiaos@263.net。;

中图分类号: TS255.3
计量
- 文章访问数: 182
- HTML全文浏览量: 25
- PDF下载量: 376
出版历程
- 收稿日期: 2016-12-05

Study on effect and mechanism of high pressure processing on hardness of fresh-cut carrot

College of Food Science and Nutritional Engineering, China Agricultural University;National Engineering Research Center of Fruit and Vegetable Processing;Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing

摘要

摘要: 鲜切果蔬的品质在加工后易受到破坏,超高压技术(high pressure processing,HPP)在鲜切果蔬品质保持方面具潜力。旨在探究鲜切果蔬的硬度随压力变化的规律及硬度变化的机制。本文以胡萝卜为对象,研究了超高压(100~600 MPa,5 min)对鲜切胡萝卜硬度、细胞膜完整性、果胶甲酯酶(pectin methylesterase,PME)及细胞壁果胶组成的影响。100 MPa处理后胡萝卜硬度无显著变化,随着压力增加,胡萝卜相对电导率显著增加,硬度显著下降,当达到300 MPa后,尽管压力继续升高,相对电导率和硬度变化已不显著;同时,高压处理后碱溶性果胶(sodium carbonate soluble pectin,NSP)增加,水溶性果胶(water soluble pectin,WSP)下降,但高压不能充分钝化果胶甲酯酶。超高压处理后细胞膜透性的改变和细胞壁果胶组分的变化共同影响了鲜切胡萝卜的硬度。
- 超高压 /
- 胡萝卜 /
- 硬度 /
- 机制
Abstract: Processing methods always cause damage to fresh-cut fruits and vegetables. High pressure processing ( HPP) is promising a technology for protecting the quality of fresh-cut fruits and vegetables. In order to explore the hardness change of fresh-cut fruits and vegetables with the increased pressure and the corresponding internal mechanisms.This study was designed to evaluate the effect of high pressure processing ( 100 ~ 600 MPa, 5 min) on the changes in hardness, cell membrane, pectin methylesterase ( PME) and cell wall pectin fraction of fresh-cut carrot.The results showed that there was no significant change in carrot hardness after 100 MPa treatment, and the relative conductivity and the hardness of carrots increased significantly with the increase of pressure.When the pressure reached 300 MPa, the relative conductivity and hardness no longer alter significantly even if increased pressure.Meanwhile, increase in sodium carbonate soluble pectin ( NSP) and decrease in water soluble pectin ( WSP) fraction at all pressure levels were observed.However, complete inactivation of pectin methylesterase activities could not be fulfilled by HPP. Hardness change of fresh-cut carrot processed by HPP was attributed to changes of cell membrane permeability and cell wall pectin components profile.
- high pressure processing /
- carrot /
- hardness /
- mechanism

HTML全文

参考文献(36)

[1]	陈瑞娟, 毕金峰, 陈芹芹, 等.胡萝卜的营养功能、加工及其综合利用研究现状[J].食品与发酵工业, 2013 (10) :201-206.
[2]	阮婉贞.胡萝卜的营养成分及保健功能[J].中国食物与营养, 2007 (6) :51-53.
[3]	白露露, 胡文忠, 刘程惠, 等.鲜切果蔬非热杀菌技术的研究与应用[J].食品工业科技, 2013 (15) :362-365.
[4]	张甫生, 李蕾, 陈芳, 等.非热加工在鲜切果蔬安全品质控制中的应用进展[J].食品科学, 2011 (9) :329-334.
[5]	王允圃, 刘玉环, 阮榕生, 等.食品热加工与非热加工技术对食品安全性的影响[J].食品工业科技, 2011 (7) :463-467.
[6]	Hygreeva D, Pandey M C.Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology-A review[J].Trends in Food Science&Technology, 2016, 54:175-185.
[7]	Sevenich R, Rauh C, Knorr D.A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products:A review[J].Innovative Food Science&Emerging Technologies, 2016, 38:65-75.
[8]	Patterson M F, Mckay A M, Connolly M, et al.The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage[J].Food Microbiology, 2012, 30 (1) :205-212.
[9]	Georget E, Sevenich R, Reineke K, et al.Inactivation of microorganisms by high isostatic pressure processing in complex matrices:A review[J].Innovative Food Science&Emerging Technologies, 2015, 27:1-14.
[10]	Syed Q A, Buffa M, Guamis B, et al.Factors affecting bacterial inactivation during high hydrostatic pressure processing of foods:A review[J].Critical Reviews in Food Science and Nutrition, 2016, 56 (3) :474-483.
[11]	Keenan D F, R9βle C, Gormley R, et al.Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies[J].LWT-Food Science and Technology, 2012, 45 (1) :50-57.
[12]	Terefe N S, Tepper P, Ullman A, et al.High pressure thermal processing of pears:Effect on endogenous enzyme activity and related quality attributes[J].Innovative Food Science&Emerging Technologies, 2016, 33:56-66.
[13]	Smelt J.Recent advances in the microbiology of high pressure processing[J].Trends in Food Science&Technology, 1998, 9 (4) :152-158.
[14]	De Roeck A, Sila D N, Duvetter T, et al.Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue[J].Food Chemistry, 2008, 107 (3) :1225-1235.
[15]	赵君, 张甫生, 林晨, 等.高静压处理对黄桃罐头微生物和质构的影响[J].食品工业科技, 2011 (3) :96-99.
[16]	Vervoort L, Van Der Plancken I, Grauwet T, et al.Thermal versus high pressure processing of carrots:A comparative pilotscale study on equivalent basis[J].Innovative Food Science&Emerging Technologies, 2012, 15:1-13.
[17]	姚佳.超高压下莴笋质构的变化及机制研究[D].北京:中国农业大学, 2014:25.
[18]	Ly-Nguyen B, Van Loey A M, Fachin D, et al.Partial purification, characterization, and thermal and high-pressure inactivation of pectin methylesterase from carrots (Daucus carrota L.) [J].Journal of Agricultural and Food Chemistry, 2002, 50 (19) :5437-5444.
[19]	Ramos-Aguilar O P, De Jesús Ornelas-Paz J, Ruiz-Cruz S, et al.Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins[J].Carbohydrate Polymers, 2015, 115:112-121.
[20]	Njoroge D M, Kinyanjui P K, Makokha A O, et al.Extraction and characterization of pectic polysaccharides from easy-and hard-to-cook common beans (Phaseolus vulgaris) [J].Food Research International, 2014, 64:314-322.
[21]	Blumenkrantz N, Asboe-Hansen G.New method for quantitative deter mination of uronic acids[J].Analytical Biochemistry, 1973, 54 (2) :484-489.
[22]	Araya X I T, Hendrickx M, Verlinden B E, et al.Understanding texture changes of high pressure processed fresh carrots:A microstructural and biochemical approach[J].Journal of Food Engineering, 2007, 80 (3) :873-884.
[23]	Sila D N, Duvetter T, De Roeck A, et al.Texture changes of processed fruits and vegetables:potential use of high-pressure processing[J].Trends in Food Science&Technology, 2008, 19 (6) :309-319.
[24]	Oliveira M M, Tribst A A L, Leite Júnior B R C L, et al.Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato:Changes in microstructure, physical characteristics, starch, and drying rate[J].Innovative Food Science&Emerging Technologies, 2015, 31:45-53.
[25]	Zhou R, Mo Y, Li Y, et al.Quality and internal characteristics of Huanghua pears (Pyrus pyrifolia Nakai, cv.Huanghua) treated with different kinds of coatings during storage[J].Postharvest Biology and Technology, 2008, 49 (1) :171-179.
[26]	Deng Y, Wu Y, Li Y.Effects of high O2levels on postharvest quality and shelf life of table grapes during long-term storage[J].European Food Research and Technology, 2005, 221 (3-4) :392-397.
[27]	王博华.鲜切青椒保鲜技术的研究[D].福州:福建农林大学, 2013.
[28]	张红敏.超高压处理对鲜切胡萝卜质地和颜色品质影响的研究[D].杭州:浙江大学, 2013:34.
[29]	Zhao W, Xie W, Du S, et al.Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion[J].Food Chemistry, 2016, 211:409-414.
[30]	Sirijariyawat A, Charoenrein S, Barrett D M.Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion[J].Journal of the Science of Food and Agriculture, 2012, 92 (13) :2581-2586.
[31]	Jolie R P, Christiaens S, De Roeck A, et al.Pectin conversions under high pressure:Implications for the structurerelated quality characteristics of plant-based foods[J].Trends in Food Science&Technology, 2012, 24 (2) :103-118.
[32]	Zdunek A, KozioA, Pieczywek P M, et al.Evaluation of the nanostructure of pectin, hemicellulose and cellulose in the cell walls of pears of different texture and firmness[J].Food and Bioprocess Technology, 2014, 7 (12) :3525-3535.
[33]	Houben K, Jamsazzadeh Kermani Z, Van Buggenhout S, et al.Thermal and high-pressure stability of pectin-converting enzymes in broccoli and carrot purée:towards the creation of specific endogenous enzyme populations through processing[J].Food and Bioprocess Technology, 2014, 7 (6) :1713-1724.
[34]	Ratchada T, Dave A L, Jennifer M A.Effect of high-pressure treatment on the texture of cherry tomato[J].Journal of Agricultural and Food Chemistry, 2000, 48:1434-1441.
[35]	Sila D N, Doungla E, Smout C, et al.Pectin fraction interconversions:insight into understanding texture evolution of thermally processed carrots[J].Journal of Agricultural and Food Chemistry, 2006, 54 (22) :8471-8479.
[36]	Zhang F, Dong P, Feng L, et al.Textural changes of yellow peach in pouches processed by high hydrostatic pressure and thermal processing during storage[J].Food and Bioprocess Technology, 2012, 5 (8) :3170-3180.