揭示影响桃加工过程中果肉褐变的三种果胶组分变化的结构特性

IF 10.7 1区化学 Q1 CHEMISTRY, APPLIED

Carbohydrate Polymers Pub Date : 2024-11-19 DOI:10.1016/j.carbpol.2024.123011

Weining Chen, Jinfeng Bi, Wenyue Wang, Xuan Li

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引用次数: 0

摘要

从果胶组分结构变化的角度来看，桃子成熟过程中伴随的加工褐变加剧尚未得到澄清。本研究调查了水溶性果胶（WSP）、反式-环己烷-1,2-二胺四乙酸可溶性果胶（CSP）和碳酸钠可溶性果胶（NSP）在不同成熟时间（24、48、72 h）和预处理（冷冲击、CaCl2、组合）下对加工过程中果肉褐变的影响。结果表明，成熟时间延长会增加褐变指数和速度，同时增加活性氧水平、多酚氧化酶和果胶酶活性以及果胶组分的结构。因此，WSP 的重量平均（Mw）和数量平均（Mn）分子量增加，线性度和分枝度降低，而 CSP 和 NSP 的重量平均（Mw）、Mn 和分枝度降低，但线性度、鼠李糖半乳醛酸结构比例和弯曲度增加。褐变与 WSP 和 CSP 的 Mn、Mw、鼠李糖半乳醛酸比例以及 NSP 的线性度和弯曲度呈正相关，而与 CSP 和 NSP 的 Mw 以及所有馏分的酯化度和支化度呈负相关。因此，保持果胶的多分散性和鼠李糖半乳糖醛酸的分枝性有助于通过分区效应阻碍多酚底物和酶的作用，从而保护体系不被迅速褐变。这项研究为通过调节果胶组分控制褐变提供了启示。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

$Unveiling the structural properties of three pectin fractions variation affecting pulp browning during peach processing$

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Unveiling the structural properties of three pectin fractions variation affecting pulp browning during peach processing

Peach ripening accompanying by processing browning exacerbated has not been clarified in perspective of pectin fractions structural variation. This study investigated pectin fractions of water-soluble (WSP), trans-cyclohexane-1,2-diaminetetraacetic acid-soluble (CSP) and sodium carbonate-soluble (NSP) pectin in peach with different ripening times (24, 48, 72 h) and pretreatments (cold shock, CaCl2, the combination) effect on pulp browning in processing. Results showed that extended ripening time increases browning index and rate, along with increased reactive oxygen species levels, polyphenol oxidase and pectinase activities, and the structural of the pectin fractions. Thereinto, weight-average (Mw) and number-average (Mn) molecular weight of WSP increased, its linearity and branching degree decreased, while CSP and NSP showed decreases in Mw, Mn, and branching degree, but increases in linearity, rhamnogalacturonan structure proportion, and bending degree. Browning was correlated positively with Mn, Mw, rhamnogalacturonan proportion of WSP and CSP, linearity and bending degree of NSP, while negatively correlated with Mw of CSP and NSP and esterification degree and branching of all fractions. Thus, maintaining pectin polydispersity and rhamnogalacturonan branching helps protect the system from being quickly browning by compartmentalization effect of hindering the polyphenol substrates and enzymes possibly effective. This study offers insights into controlling browning through pectin fractions modulation.

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来源期刊

Carbohydrate Polymers 化学-高分子科学

CiteScore

22.40

自引率

8.00%

发文量

1286

审稿时长

47 days

期刊介绍： Carbohydrate Polymers stands as a prominent journal in the glycoscience field, dedicated to exploring and harnessing the potential of polysaccharides with applications spanning bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering, wood, and various aspects of glycoscience. The journal emphasizes the central role of well-characterized carbohydrate polymers, highlighting their significance as the primary focus rather than a peripheral topic. Each paper must prominently feature at least one named carbohydrate polymer, evident in both citation and title, with a commitment to innovative research that advances scientific knowledge.