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2017年03月10日

【期刊论文】真空浸渍结合乳酸钙处理对巨峰葡萄坚实度多糖形态的影响。

杨宏顺, Mao J, Zhang L, Chen F*, Lai S, Yang B, Yang H*

Food and Bioprocess Technology,-0001,():

摘要

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关键词: 真空浸渍, 葡萄, 坚实度, 钙, 果胶, 纳米结构, 原子力显微镜

  • 89浏览

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2017年03月10日

  • 48浏览

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  • 18分享

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2021年06月15日

【期刊论文】Effects of vacuum impregnation with calcium lactate and pectin methylesterase on quality attributes and chelate-soluble pectin morphology of fresh-cut papayas.

Yang Hongshun, Yang Hongshun

Food and Bioprocess Technology,2017,-(10):901-913

2017年05月01日

摘要

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.

关键词: Vacuum impregnation, Fresh-cut papaya, Calcium lactate, Pectin methylesterase, Chelate-soluble pecti

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2021年06月15日

【期刊论文】Effect of vacuum impregnation combined with calcium lactate on the firmness and polysaccharide morphology of Kyoho grapes (Vitis vinifera x V. labrusca)

Yang Hongshun, Mao JIaqi, Yang Hongshun, Mao JIaqi

Food and Bioprocess Technology,2017,-(10):699-709

2017年04月01日

摘要

The effects of vacuum impregnation (VI) with 2% calcium lactate treatment on the VI properties (obtained from hydrodynamic mechanism and deformation–relaxation phenomena models), firmness, and pectin of Kyoho grapes were investigated. Fruit pectin was analysed by atomic force microscopy (AFM). VI was applied for 10–35 min at 25–45 °C and 5 kPa. The maximum values of effective porosity, εe (0.606%), and volume fraction, X (0.588%), occurred at 35 °C when the VI time was 15 min. No change was observed in the volumetric deformation (γ ≈ 0) of the grapes after the impregnation. The firmness significantly increased at 35 °C VI (from 12.93 to 14.47 N). According to the AFM results, calcium mainly inhibited the degradation of chelate-soluble pectin and sodium carbonate-soluble pectin short branches during the VI. Under the studied conditions, the validity of VI to incorporate calcium into fruit to improve the quality of grapes was verified, and a final corresponding product was obtained by VI.

关键词: Vacuum impregnation, Grape, Firmness, Calcium Pectin, Nanostructure, Atomic force microscopy (, AFM),

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