细胞壁多糖对真空冷冻干燥再造型苹果脆片质构的影响  

Effects of Cell Wall Polysaccharides on the Texture of Vacuum Freeze-dried Restructured Apple Chips

作　　者：杜茜茜 易建勇[2] 毕金峰[2] 马有川 赵圆圆 Du Qianqian;Yi Jianyong;Bi Jinfeng;Ma Youchuan;Zhao Yuanyuan(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning;Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]中国农业科学院农产品加工研究所农业农村部农产品加工综合性重点实验室,北京100193

出　　处：《中国食品学报》2022年第1期144-154,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2016YFD0400700,2016YFD0400704)。

摘　　要：细胞壁多糖作为果蔬干物质的主要成分,是决定干制果蔬质构形成的物质基础。为探究植物细胞壁多糖物质对真空冷冻干燥再造型苹果脆片质构的影响,采用分步提取法获得苹果细胞壁的不同多糖组分,即醇不溶性物质(AIR)、可溶性膳食纤维(SDF)和不溶性膳食纤维(IDF),通过调节这3种细胞壁多糖组分在苹果脆片中的相对含量,探讨其对苹果脆片质构的影响。结果表明,添加细胞壁多糖组分使脆片硬度提高0.56%~214.13%,脆度下降21.67%~65.14%,其中,同时添加2%IDF和2%SDF(2I-2S)使得脆片的硬度提高214.13%,脆度降低52.89%。添加细胞壁多糖可显著提高脆片的玻璃化转变温度,降低吸湿性和振荡破损率。相比其它两种多糖,添加SDF组分的脆片具有疏松多孔的网状结构。结论:细胞壁多糖组分是调控真空冷冻干燥再造型苹果脆片质构形成的重要因素。Cell wall polysaccharides are the main components of the dry matter of fruits and vegetables and material basis that determines the texture formation of dried fruits and vegetables.In order to explore the influence of cell wall polysaccharides on the textural quality of restructured apple chips produced by vacuum freeze drying,three polysaccharide components of apple cell walls,e.g.alcohol-insoluble residue(AIR),soluble dietary fiber(SDF) and insoluble di etary fiber(IDF) were extracted and then added to the restructured apple chips with various relative contents.The results showed that the hardness of the chips increased by 0.56%-214.13% and the brittleness decreased by 21.67%-65.14% after adding the cell wall polysaccharide components.Moreover,the hardness of chips was increased by 214.13%and the brittleness was reduced by 52.89% after simultaneously adding 2% IDF and 2% SDF.The addition of cell wall polysaccharides can significantly increase the Tgand reduce moisture absorption of chips,while reduce the broken rate of the product.The restructured apple chips with the addition of SDF exerted the porous microstructure as compared with other polysaccharides.Conclusion:The cell wall polysaccharide component is an important factor that regulates the texture formation of the vacuum freeze-dried restructured apple chips.

关 键 词：真空冷冻干燥苹果脆片 细胞壁多糖 玻璃化转变温度 质构 多孔结构 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]