Role of pectin characteristics in orange juice stabilization: Effect of high-pressure processing in combination with centrifugation pretreatments

被引：19
作者：
Li, Minbo [1 ]
Zhang, Wanzhen [1 ]
Guo, Chaofan [1 ]
Hu, Xiaosong [1 ,2 ]
Yi, Junjie [1 ]
机构：
[1] Kunming Univ Sci & Technol, Fac Food Sci & Engn, Kunming 650500, Yunnan, Peoples R China
[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022年 / 215卷
基金：
中国国家自然科学基金;
关键词：
Orange juice; Cloud stability; High-pressure processing; Centrifugation; Pectin; CLOUDY APPLE JUICE; METHYLESTERASE ACTIVITY; QUALITY CHANGES; KIWIFRUIT PUREE; STORAGE; INTERCONVERSIONS; EXTRACTION; INSIGHT; CALCIUM;
D O I：
10.1016/j.ijbiomac.2022.06.166
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
"High-pressure processing (HPP) plus" combined technologies are applied to overcome the limitation of single HPP and to produce juices with more stable quality during storage. This research explored the potential of HPP in combination with centrifugation to produce cloud stable orange juice during refrigerated storage. The results indicated that HPP combined processing technology significantly improved the cloud stability of orange juice, which was related to removed large particles, reduced viscosity, decreased protein contents, and inactivated pectin methylesterase activity induced by centrifugation (P < 0.05). Besides, chelator solubilized pectin (CSP) decreased but water solubilized pectin (WSP) maintained in the juice after centrifugation. During storage, the conversion of pectin fraction from WSP to CSP, resulting in sedimentation appeared in centrifugation treated orange juice when stored for 28 days. In general, pectin characteristics changes and pectin fractions conversion were the main driving forces affecting cloud stability of orange juice pasteurized by HPP in combination with centrifugation and during chilled storage.
引用
收藏
页码：615 / 624
页数：10
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