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2021年05月09日

【期刊论文】Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)

Hui Liu, Yang Hongshun, Hui Liu, Yang Hongshun

Food Chemistry,2017,225(-):87-97

2017年06月15日

摘要

storage on the physical properties, polysaccharide content and nanostructure of apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5 °C or 10 °C. Storage at 5 °C significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage. These modifications could be retarded by 1% w/v calcium chloride treatment. Meanwhile, the basic width units of apricot cell wall polysaccharide chains were 11.7, 31.2 and 39.1 nm for water-soluble pectin, 11.7, 17.6 and 19.5 nm for chelate-soluble pectin, and 15.6 and 23.4 nm for hemicellulose. The results suggest that texture of apricots can be effectively maintained by 1% calcium chloride treatment and storage at 5 °C.

关键词: Apricot,, Postharvest softening,, Calcium chloride,, Cell wall,, Polysaccharides,, Nanostructure,, Atomic

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2021年05月10日

【期刊论文】Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

Li Cheng Sow, Yang Hongshun, Li Cheng Sow, Yang Hongshun

LWT-Food Science and Technology,2017,85(-):137-145

2017年07月11日

摘要

Fish gelatin (FG) is more suitable for consumption by religious people than mammalian gelatin. One common modification method of FG is mixing FG with polysaccharides. However, the mechanism is not clear. We found that FG gel containing 0.1 g/100 mL gellan, 20 mmol/L CaCl2 and 6.67 g/100 mL FG (180 Bloom) matched gel strength, hardness, cohesiveness, chewiness as well as gelling temperature (Tg) and melting temperature (Tm) of commercial beef gelatin (BG) (240 Bloom). The modified FG was also observed by the result of helix/coil ratio and spherical aggregates. The modification decreased the diameter of FG's aggregates from 472 to 249 nm, which matched with BG (272 nm, P < 0.05). Co-existence of segregative gellan-gellan fibrous aggregates and associated FG-gellan amorphous structure were also identified at the modified FG by atomic force microscope (AFM). The helix/coil ratio and diameter of spherical aggregates were inversely correlated, the mechanism behind was the strength of gelatin association. The involvement of hydrogen bond and presence of FG-gellan complex have been validated by urea addition and Fourier transform infrared (FTIR) spectroscopy. A schematic model was proposed. As modified FG successfully matched the of texture properties of BG, it is promising to replace BG with FG.

关键词: Fish gelatin Gellan,, Calcium chloride,, Fourier transform infrared spectroscopy (, FTIR), ,, Atomic force

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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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