果胶降解与采后果实质地变化研究进展  

Progress on Pectin and Texture Change of Postharvest Fruits

作　　者：李倩倩[1] 付佳璇 赵玉梅[1] 曹建康[1] Li Qianqian;Fu Jiaxuan;Zhao Yumei;Cao Jiankang(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;College of Applied Arts and Science of Beijing Union University,Beijing 100191)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京联合大学应用文理学院,北京100191

出　　处：《中国食品学报》2019年第9期298-307,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划课题(2018YFD0401302);国家自然科学基金面上项目(31872907)

摘　　要：果胶是高等植物细胞壁的重要组成成分,对于维持细胞结构起着重要作用。果胶与果实成熟软化过程中质地变化密切相关。本文综述了果胶的一般化学结构、结构模型、采后果实果胶的含量与组分变化、中性糖组成与多聚物纳米结构的变化,总结了采后不同质地变化类型果实的果胶降解模式,为深入认识果胶代谢在不同质地变化类型果实中的作用提供参考。Pectin is one of the most important components in cell wall materials of higher plants with the ability to maintain the integrity of cell wall architecture,which is closely related to the texture change of fruits.This review describes the structure and models of pectin,and the changes of pectin’s contents,components,neutral sugars and polymers’ nanostructure in some common fruits.Furthermore,this review analyses the degradation patterns of pectin in different fruits during softening,hoping to make reference for further understanding the role of pectin metabolism in different softening patterns of fruits.

关 键 词：果胶 结构 溶解性 中性糖 降解 质地变化 

分 类 号：TS201.7[轻工技术与工程—食品科学] TS255[轻工技术与工程—食品科学与工程]