Effects of exogenous pectin methylesterase on texture properties of low-salt pickled cucumber

被引：1
|
作者：
Li X. [1 ,2 ]
Wang W. [1 ]
Wang Y. [1 ]
Cui W. [1 ]
Liu L. [1 ]
Xu Z. [2 ]
机构：
[1] Institute of Agro-Food Science and Technology, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing of Ministry of Agriculture, Shandong Academy of Agricultural Science, Jinan
[2] College of Food Science and Engineering, Shandong Agricultural University, Taian
来源：
Journal of Food Science and Technology (China) | 2018年 / 36卷 / 06期
关键词：
Hardness; Low-salt cucumber; Pectin; Pectin methylesterase; Pickled vegetable;
D O I：
10.3969/j.issn.2095-6002.2018.06.013
中图分类号：
学科分类号：
摘要：
Exogenous pectin methylesterase was added to low-salted pickled cucumbers. The single-factor experiment and orthogonal test were used to study the amount of calcium lactate and pectin methylesterase added, the enzymatic temperature and the enzymatic action time on low-salt pickled cucumbers. The optimal conditions for the action of exogenous pectin methylesterase were optimized by using the full texture hardness as an indicator. The results showed that the optimized reaction conditions of pectin methylester-ase were the calcium lactate addition 0.40 g/ mL, the enzyme addition 0.40%, the enzyme reaction temperature 50 °C, and the enzyme action time 20 min. The effects of exogenous pectin methylesterase on the pectin content and texture properties of low-salted pickled cucumbers under optimized conditions were studied. The results showed that the addition of pectin methylesterase improved the texture properties of low-salted pickled cucumbers. © 2018 Beijing Technology and Business University, Department of Science and Technology. All rights reserved.
引用
收藏
页码：88 / 94
页数：6
相关论文
共 23 条
  • [1] Liu C.X., He Q.W., Yu Z.D., Relationship between fruit texture and tissue structures, fiber content, pectin content on cucumber[J], China Vegetables, 5, pp. 3-7, (2003)
  • [2] Cui W.J., Li X., Wang Y.M., Et al., Study on desalination process of pickled cucumber [J], Food Industry, 39, 3, pp. 76-80, (2018)
  • [3] Li C.B., Xin M., Lin B., Et al., Effects of crisp-keeping agents on physicochemical quality and texture of papaya pickles[J], Science and Technology of Food Industry, 38, 10, pp. 318-322, (2017)
  • [4] Yin S., Wang X.J., Tian D., Et al., Effects of crispkeeping agents on texture properties of pickled root mustards[J], China Brewing, 35, 6, pp. 118-121, (2016)
  • [5] Yin S., Wang X.J., Liu J.H., Et al., Effect of keep crisp agent on salted root-mustard brittleness [J], Food Science and Technology, 41, 7, pp. 266-270, (2016)
  • [6] Shen W.F., Wang W.L., Wang Y.M., Et al., Effects of different inorganic salts on the quality of low-salted pickled cucumbers [J], Shandong Agricultural Sciences, 50, 4, pp. 125-127, (2018)
  • [7] Xie M.Y., Li J., Nie S.P., Progress in research and application of pectin[J], Journal of Chinese Institute of Food Science and Technology, 13, 8, pp. 1-14, (2013)
  • [8] Song X.X., Hu W.Z., Bi Y., Et al., Research progress on softening mechanism and regulation of fresh-cut fruits and vegetables[J], Science and Technology of Food Industry, 4, pp. 397-400, (2013)
  • [9] Jarvis M.C., Briggs S.P.H., Knox J.P., Intercellular adhesion and cell separation in plants[J], Plant Cell & Environment, 26, 7, pp. 977-989, (2003)
  • [10] Ye X.Q., Thickening effect of low methoxyl pectin and calcium ion on apple juice with meat[J], Food Industry, 6, pp. 26-29, (1991)
123