果胶酶处理对草莓浆流变特性的影响  

Pectinase Treatment on the Rheological Properties of Strawberry

作　　者：梁多[1] 黄敏[1] 王一凡[1] 

机构地区：[1]广东科贸职业学院,广东广州510430

出　　处：《食品研究与开发》2013年第24期45-47,共3页Food Research and Development

摘　　要：草莓果浆经果胶酶和果胶甲酯酶处理后仍为假塑性液体,表现出明显的剪切变稀现象,但其黏度比对照组有明显提高,说明果胶酶处理能明显增大草莓浆黏度,防止因果浆汁液分离而影响产品质量。而且,先经果胶酶处理,再经果胶甲酯酶处理后的果浆黏度增加更显著。本研究为草莓果浆的深加工提供参考。Strawberry pulp by pectinase and pectin methylesterase treatment still pseudoplastic liquids , exhibit shear thinning phenomenon, but its viscosity is significantly improved compared with the control group, pectinase treatment can significantly increasing the viscosity of strawberry pulp , prevent causal pulp juice separation affect product quality. Moreover , the first by pectinase treatment , by the treatment pectin methylesterase pulp viscosity increase more pronounced. This study provide theoretical guidance for the deep processing of the strawberry pulp.

关 键 词：果胶酶 果胶甲酯酶 草莓浆 流变性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]