食品与发酵工业2012，Vol.38Issue(9)：44-48,5.
高静压对黄桃质构相关组分模拟体系的影响
Effects of High Hydrostatic Pressure on Peach Textural in Model System
摘要
Abstract
In our study, the model system was peach textural components (alcohol insoluble residue) and the effect of high hydrostatic pressure processing, heat treatment and storage temperature on the water-retention capacity, pectin components and cellulose content of cell wall were studied. The results showed that, compared to heat treat- ment, HHP and low temperature storage had no significant influence on the water - retention capacity, pectin compo- nents and cellulose content of AIR. Correlation analysis showed that there was a high correlation among NSP content, WSP content, and water-retention capacity. These results can provide a theoretical basis for the further research on keeping the texture of fruit and vegetable by HHP.关键词
高静压/黄桃/质构/持水性/果胶Key words
high hydrostatic pressure/peach/texture/water holding capacity/pectin分类
轻工纺织引用本文复制引用
姚佳,张雅杰,孔民,李瑶,张甫生,胡小松,廖小军,张燕..高静压对黄桃质构相关组分模拟体系的影响[J].食品与发酵工业,2012,38(9):44-48,5.基金项目
食品非热加工装备开发与新技术研究 （）
极端高静压钝化多酚氧化酶分子机制 （）
