番茄酱中白色云状凝聚物形成机理的探讨  

Discussion on the mechanism of white cloudy substance formation in tomato paste

作　　者：林华娟[1] 秦小明[1] 

机构地区：[1]湛江海洋大学食品科技学院,广东湛江524088

出　　处：《食品工业科技》2006年第3期106-107,111,共3页Science and Technology of Food Industry

摘　　要：对番茄酱产品在保质期内出现的白色云状凝聚物的形成机理进行了初步探讨。显微镜观察以及微生物检测结果表明,白色云状凝聚物不含番茄细胞组织,也未发现任何微生物存在。白色云状物经热水浸提、离心后,得到水溶性物质(WSS)和水不溶性物质(WIS)。分析结果显示,白色云状凝聚物的形成可能是由于蛋白质的凝聚造成的,它与蛋白质中碱性氨基酸以及非极性氨基酸的比例有密切的关系;蛋白质凝聚过程还通过酸性氨基酸以氢键结合的方式吸附少量的果胶物质。In this paper, the mechanism of forming white cloudy substance found in tomato paste during storage was discussed. This substance was confirmed to be neither cell microorganisms. The substance hot distilled water to obtain substance （WSS） and a components nor was extracted by a water-soluble water -insoluble substance （WlS）. The results suggested that the white cloud substance was probably due to the coagulation of protein, and it＇s closely related to the ratio of both basic amino acids and nonpolar amino acids in protein. The coagulated protein absorbed some pectin substances mainly through acidic amino acids by hydrogen bond.

关 键 词：番茄酱 云状凝聚物 蛋白质 果胶物质 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]