热处理对桃浊汁流变及果胶结构特性的影响

王淑珍; 刘璇; 毕金峰; 宁喜斌; 薛玉洁

doi:10.13386/j.issn1002-0306.2017.12.009

热处理对桃浊汁流变及果胶结构特性的影响

1. 上海海洋大学食品学院
2. 中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室

基金项目:

“十三五”国家重点研发计划项目(2016YFD0400302)；

详细信息

作者简介:
王淑珍 (1991-) , 女, 硕士研究生, 研究方向:食品科学, E-mail:13166338068@163.com。;

宁喜斌 (1964-) , 男, 博士, 教授, 研究方向:食品安全、微生物学, E-mail:xbning@shou.edu.cn。;

中图分类号: TS255.44
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出版历程
- 收稿日期: 2016-11-03

Effects of heat treatment on the rheological properties and structure characteristics of pectin in cloudy peach juice

College of Food Science and Technology, Shanghai Ocean University
Institute of Agro-Products Processing Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture

摘要

摘要: 本研究采用不同热处理鲜榨桃浊汁,考察了桃浊汁流变学及果胶结构的变化特性。处理方式包括:65℃、30 min,95℃、5 min的巴氏杀菌和110℃、3 s的高温瞬时杀菌（UHT）。结果表明:与未处理相比,热处理65℃、30 min处理后桃浊汁的粘度增大,95℃、5 min和UHT处理之后粘度减小;与未处理相比,三种热处理下浊度发生了显著性变化（p<0.05）,悬浮稳定性没有显著的变化（p>0.05）,桃浊汁中果胶酯化度显著增大,由82.87%升至96.17%（p<0.05）,分子量在UHT处理之后由267.17 k Da增至331.08 k Da,桃浊汁的浊度和悬浮稳定性与果胶的分子量、酯化度以及果胶甲基酯酶（PME）酶活间均表现出不同程度的相关性。果胶的特征官能团在发生了变化,其中COO-的振动增强。SEM结果表明热处理后果胶微观形态为均一的网络结构,PME酶活由0.041 U/m L降至0.018 U/m L。热处理使桃浊汁流变学特征指标、果胶结构发生了变化,为鲜榨桃浊汁加工技术研发和品质提升提供依据。
- 热处理 /
- 桃浊汁 /
- 流变学 /
- 果胶 /
- 结构
Abstract: In this study, fresh squeezed peach juice were investigated for changes of rheological properties and pectin structure induced by different heat treatments, including pasteurization at 65 ℃ for 30 min, 95 ℃ for 5 min and ultra high temperature treatment (UHT) of 110 ℃ for 3 s.Compared with the untreated peach juice, after heat treatment (60 ℃, 30 min) the viscosity of peach juice had increased, after heat treatment (95 ℃, 5 min and UHT) the viscosity of peach juice had decreased; Compared with the untreated peach juice, after the three heat treatments, peach juice turbidity has increased (p < 0.05) , peach juice suspension stability did not show significant change (p > 0.05) , the degree of esterification of pectin in peach juice showed significantly increments, from 82.87% to 96.17% (p < 0.05) , the molecular weight had increased after the ultra high temperature treatment (UHT) , from 267.17 kDa to 331.08 kDa.The relationship between the two stability indexes of peach juice and the two indexes of pectin and the PME enzyme showed different degrees of correlation.The characteristic functional group of pectin was changed, significant response of COO^-, vibration suggested enhancement of the degree of esterification of pectin.Scanning electron microscope analyses indicated that the morphology of peach pectin appeared unifrom network structure.Moreover, PME activity were inactivated from 0.041 U/m L to 0.018 U/m L. The rheological properties and structure of pectin were changed by heat sterilization, which provided guidance for the development of cloudy peach juice processing technology and quality properties.
- heat treatment /
- cloudy peach juice /
- rheology /
- pectin /
- structure

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