期刊
FOOD CHEMISTRY
卷 261, 期 -, 页码 292-300出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.04.062
关键词
Apricot; Hardness; Pectin; Nanostructures; Atomic force microscopy; Transmission electron microscopy
资金
- National Natural Science Foundation of China, China [31772026, 31760471, 31360399]
- National Key Research and Development Program of China [2017YFD0400905]
The effects of high humidity hot air impingement blanching (HHAIB) over a range of application times (30, 60, 90, and 120 s) on drying characteristics, hardness, cell wall pectin fractions contents and nanostructure, as well ultrastructure of apricot were investigated. Results showed that HHAIB reduced drying time and decreased the hardness of apricot by 20.7%-34.5% and 46.57%-71.89%, respectively. The water-soluble pectin (WSP) contents increased after blanching, while the contents of chelate-soluble pectin (CSP) and sodium-carbonate-soluble pectin (NSP) decreased significantly (P < 0.05). The hardness and drying time were found to correlate inversely with the WSP content, but positively with CSP and NSP contents. Atomic force microscopy (AFM) detection showed the decomposition and degradation of pectin fractions during blanching. Additionally, transmission electron microscopy (TEM) observation indicated that the cell wall structure was degraded and middle lamella integrity was destroyed by blanching.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据