Kinetics of structural change of pineapple (Ananas comosus) under the influence of PME (Pectin methylesterase)

被引：0

作者：

Hien, Tran Thien ^{[1
,2
]}

Binh, Hoang Quang ^{[1
,2
]}

Long, Tran Bach ^{[3
]}

Van Muoi, Nguyen ^{[3
]}

Truc, Tran Thanh ^{[3
,4
]}

机构：

[1] Nguyen Tat Thanh Univ, Inst Environm Technol & Sustainable Dev, Ho Chi Minh City 700000, Vietnam

[2] Nguyen Tat Thanh Univ, Fac Food & Environm Engn, Ho Chi Minh City 700000, Vietnam

[3] Can Tho Univ, Coll Agr, Can Tho 94000, Vietnam

[4] Can Tho Univ, Sch Grad, Can Tho 94000, Vietnam

来源：

MATERIALS TODAY-PROCEEDINGS | 2022年 / 57卷

关键词：

Pineapple; Ananas comosus; Pectin methylesterase; Kinetics; INACTIVATION KINETICS; FRUIT; CALCIUM; JUICE;

D O I：

10.1016/j.matpr.2022.01.054

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

The structure of pineapple ((Ananas comosus) is hard and brittle, but it is easy to soften under the influence of high temperature during processing. Understanding the structure, arrangement and chemical reactivity of pectin in the cell wall is key to predicting and controlling changes in cluster structure. There are many different methods to affect the pectin composition to create an insoluble calcium pectate complex to keep the connection between cells, keep the structure for pineapple. The addition of the pectin methylesterase enzyme (PME) extracted from tomato to pineapple is one of the recent researched trends with the aim of improving the structural change of pineapple due to heat. Based on the recommendations made from previous studies on enzyme addition to pineapple, in this study, experiments were conducted on the influence of the order of addition of PME and CaCl2, the effect of temperature of PME addition, and the influence of PME activity on the structural change of pineapple. Copyright (c) 2022 Elsevier Ltd. All rights reserved.

引用

页码：440 / 446

页数：7

共 29 条

[21] Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane's sensory properties [J].

Maghsoudlou, Yahya ;

Ghajari, Mohsen Asghari ;

Tavasoli, Sedighe .

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, 56 (05) :2365-2372

[22]

Mansourbahmani S, 2017, J INTEGR AGR, V16, P2093, DOI [10.1016/S2095-3119(16)61569-1, 10.1016/s2095-3119(16)61569-1]

[23]

Navarro P, 2018, INNOV FOOD SCI EMERG, V62, P1

[24] Impact of food structure and cell matrix on digestibility of plant-based food [J].

Ogawa, Yukiharu ;

Donlao, Natthawuddhi ;

Thuengtung, Sukanya ;

Tian, Jinhu ;

Cai, Yidi ;

Reginio, Florencio C., Jr. ;

Ketnawa, Sunantha ;

Yamamoto, Nami ;

Tamura, Masatsugu .

CURRENT OPINION IN FOOD SCIENCE, 2018, 19 :36-41

[25] Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization [J].

Sagar, Narashans Alok ;

Pareek, Sunil ;

Sharma, Sunil ;

Yahia, Elhadi M. ;

Gloria Lobo, Maria .

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2018, 17 (03) :512-531

[26]

Sarkar T, 2018, IIOAB J, V9, P6

[27]

Yadi R., 2020, PROCEEDING ICSTSI, V51, P58

[28] Effects of calcium and pectin methylesterase on quality attributes and pectin morphology of jujube fruit under vacuum impregnation during storage [J].

Zhang, Lifen ;

Wang, Pei ;

Chen, Fusheng ;

Lai, Shaojuan ;

Yu, Hongguo ;

Yang, Hongshun .

FOOD CHEMISTRY, 2019, 289 :40-48

[29]

Zhuk A, 2021, WEB C, V273, P1

← 1 2 3 →