揭示果胶在调节胡柚浊汁稳定性中的主导作用：流体动力空化的启示

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-19 DOI:10.1016/j.foodhyd.2024.110864

Yang Lin , Changshuai Liu , Lixia Wang , Xiaozhong Xu , Shixiang Xu , Ping Shao

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引用次数: 0

摘要

果胶是影响果汁浊度稳定性的重要物质。本研究采用流体动力空化法处理了虎牙果汁，并分析了虎牙果汁中的内源果胶，以确定虎牙果胶性质的变化，并探讨果胶维持虎牙果汁浊度稳定性的可能机制。结果表明，流体动力空化处理可提高胡柚汁的贮藏稳定性。单糖组成结果表明，水动力空化处理使内源果胶的支链结构更加明显。XRD 和傅立叶变换红外光谱分析结果表明，水动力空化处理对河友果汁中果胶的结晶度和骨架结构的改变有限。流体动力空化处理提高了河友果汁中果胶的热重稳定性，其中 NSP 的稳定性最高。此外，碳氢化合物处理改变了果胶组分的流变特性。此外，还进行了相关分析，以分析流体动力空化与各组分和指标之间的关系。综上所述，水动力空化处理产生的空化效应可降低果汁中 PME 的活性，改变内源果胶的线性结构，降低内源果胶的分子量和酯化程度，从而提高果汁的浊度稳定性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Revealing the dominant role of pectin in regulating the stability of Huyou turbid juice: insights from hydrodynamic cavitation

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Revealing the dominant role of pectin in regulating the stability of Huyou turbid juice: insights from hydrodynamic cavitation

Pectin is an important substance affecting the turbidity stability of fruit juice. In this study, Huyou juice was treated by hydrodynamic cavitation, and endogenous pectin from Huyou juice was analyzed to determine the changes in the properties of Huyou pectin and to discuss the possible mechanisms by which pectin maintains the turbidity stability in Huyou juice. The results showed that hydrodynamic cavitation treatment could enhance the storage stability of Huyou juice. The results of the monosaccharide composition demonstrated that hydrodynamic cavitation treatment made the branched structure of endogenous pectin more pronounced. Results of XRD and FTIR analysis showed that the hydrodynamic cavitation treatment resulted in limited changes to the crystallinity and skeletal structure of pectin from Huyou juice. HC treatment enhanced the thermogravimetric stability of pectin in Huyou juice, with NSP exhibiting the highest stability. Additionally, HC treatment altered the rheological properties of the pectin fractions. In addition, correlation analysis was carried out to analyze the relationship between hydrodynamic cavitation and each component and index. In summary, the cavitation effect produced by hydrodynamic cavitation treatment could reduce the activity of PME in Huyou juice, change the linear structure of endogenous pectin and reduce the molecular weight and esterification degree of endogenous pectin, improving the turbidity stability of Huyou juice.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.