您当前所在位置: 首页 > 学者

杨宏顺

  • 26浏览

  • 0点赞

  • 0收藏

  • 2分享

  • 11下载

  • 0评论

  • 引用

期刊论文

乳酸钙和果胶甲酯酶真空浸渍处理对鲜切木瓜品质和螯合可溶蛋白形态的影响和

杨宏顺Yang H* Wu Q Ng LY Wang S.

Food and Bioprocess Technology,-0001,():

URL:

摘要/描述

Vacuum impregnation was used to improve the quality attributes of fresh-cut papayas. Vacuum pressure of 5 kPa was applied for 5 min, then calcium lactate (1%, w/w) and pectin methylesterase (PME) (15 U/ml), alone and in combinations (calcium lactate plus PME), were vacuum impregnated into fresh-cut papaya cubes. Papaya cubes were stored at 4 °C, and the quality of fresh-cut papaya was studied at intervals for 8 days. The hardness and chewiness levels of fresh-cut papayas that were treated with calcium lactate and PME were 8.02 and 7.83 times of untreated fresh-cut papayas at day 8, respectively. After vacuum impregnation, colour of fresh-cut papayas changed significantly (P < 0.05) and an overall weight loss was observed as well. Chelate-soluble pectin (CSP) was extracted and its content correlated well with texture properties of fresh-cut papayas. Qualitative and quantitative analyses of CSP were conducted using atomic force microscopy. The proportion of chain widths greater than 45 nm had increased 35.0% in fresh-cut papayas vacuum impregnated with calcium lactate and PME at the end of storage. The results indicate that a combination of calcium ions and PME was able to maximally preserve the quality attributes of fresh-cut papayas and extend the shelf life.

【免责声明】以下全部内容由[杨宏顺]上传于[2017年03月10日 13时21分07秒],版权归原创者所有。本文仅代表作者本人观点,与本网站无关。本网站对文中陈述、观点判断保持中立,不对所包含内容的准确性、可靠性或完整性提供任何明示或暗示的保证。请读者仅作参考,并请自行承担全部责任。

我要评论

全部评论 0

本学者其他成果

    同领域成果