Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution

被引：39

作者：

Fraeye, Ilse ^{[1
]}

Knockaert, Griet ^{[1
]}

Van Buggenhout, Sandy ^{[1
]}

Duvetter, Thomas ^{[1
]}

Hendrickx, Marc ^{[1
]}

Van Loey, Ann ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Dept Microbial & Mol Syst M2S, Lab Food Technol, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Louvain, Belgium

来源：

FOOD CHEMISTRY | 2009年 / 114卷 / 04期

基金：

比利时弗兰德研究基金会;

关键词：

Strawberries; Thermal processing; Pectin; Pectinmethylesterase; Infusion; Micrographs; Firmness; Fractionation; PECTATE LYASE; GREEN BEANS; FRUIT; CHEMISTRY; TEXTURE; EXPRESSION; CULTIVARS; CLONING; PECTINMETHYLESTERASE; POLYGALACTURONASE;

D O I：

10.1016/j.foodchem.2008.11.041

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Strawberries were infused with fungal pectinmethylesterase (PME) and/or calcium chloride with the aim of minimising tissue damage during subsequent thermal processing (95 degrees C). Firmness measurements and micrographs provided information on the extent of tissue damage. These observations were linked to the chemical structure of pectin. When PME was infused in absence of Ca2+, the degree of methoxylation of pectin was lowered, but chains remained water soluble, indicating that they were not crosslinked. Thermal processing of PME-infused strawberries resulted in pectin solubilisation and depolymerisation which was reflected in pronounced firmness decrease and tissue damage, comparable to non-infused processed strawberries. On the other hand, when a combination of both PME and Ca2+ was infused, an important decrease in processing-related tissue damage was perceived. This can be explained by increased cross-linking of pectin chains with low degree of methoxylation, rendering them insoluble and less susceptible to thermal depolymerisation. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：1371 / 1379

页数：9

共 38 条

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