非浓缩还原苹果汁贮藏期颗粒稳定性与果胶结构相关性研究  

Correlation Analysis between Particle Stability and Pectin Structure of Not from Concentrate Apple Juice during Storage

作　　者：付劭杰 毕金峰[1,3] 曹风 刘梦 姜溪雨 陈宇航 陈文艺 刘璇 FU Shaojie;BI Jinfeng;CAO Feng;LIU Meng;JIANG Xiyu;CHEN Yuhang;CHEN Wenyi;LIU Xuan(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;Institute of Western Agriculture,Chinese Academy of Agricultural Sciences,Changji,Xinjiang 831100;Shandong Jinwang Food Co.,Ltd.,Zaozhuang,Shandong 277500;Tengzhou Talent Innovation Driven Center,Zaozhuang,Shandong 277500)

机构地区：[1]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重点实验室,北京100193 [2]中国农业科学院西部农业研究中心,新疆昌吉831100 [3]山东锦旺食品有限公司,山东枣庄277500 [4]滕州市人才创新驱动中心,山东枣庄277500

出　　处：《核农学报》2024年第10期1941-1950,共10页Journal of Nuclear Agricultural Sciences

基　　金：国家苹果产业技术体系(CARS-27);山东省枣庄市“枣庄英才”计划(产业创新类);中国农业科学院农产品加工研究所重点专项(G2022-IFST-04);新疆维吾尔自治区“天池英才”计划(特聘专家类)。

摘　　要：非浓缩还原(NFC)苹果汁因保留了原果新鲜风味、富含天然营养功能物质而深受消费者喜爱。NFC苹果汁难以保持稳定性,其感官和营养品质较差,而果胶是影响NFC苹果汁混浊稳定性的主要成分之一。为探究NFC苹果汁的颗粒稳定性,本研究选取5种典型品种制备NFC苹果汁,监测其在4、25℃下贮藏期间的物化特性变化,分析其颗粒稳定性与果胶组分、结构、理化性质的相关性。结果表明,NFC苹果汁的浊度、粒径、Zeta电位等稳定性指标以及果胶分子量(Mw)、甲酯化度(DM)、半乳糖醛酸(GalA)含量、单糖组分等果胶理化性质因原料品种而异;与贮藏初期相比,NFC苹果汁物化指标在4℃贮藏温度下的变化幅度低于25℃贮藏温度,果胶Mw分别下降了52%~90%(4℃)和67%~94%(25℃),DM分别下降了5%~9%(4℃)和8%~12%(25℃),GalA含量分别下降了7%~27%(4℃)和10%~38%(25℃)。相关性分析表明,NFC苹果汁Zeta电位与果胶Mw、表面积平均粒径D[3,2]与GalA含量呈极显著负相关(P<0.01),DM与GalA含量呈极显著正相关(P<0.01)。综上,NFC苹果汁颗粒稳定性与果胶组分、结构及其变化密切相关。本研究结果可为提升NFC苹果汁品质提供理论参考。Not from concentrate(NFC)apple juice is favored by consumers for retaining the fresh apple flavor and rich in natural nutrients and functional substances.It is difficult to maintain the particle stability of NFC apple juice,which affected its sensory and nutritional quality.Pectin is a key factor in influencing the particle stability of NFC apple juice.To investigate the particle stability of NFC apple juice,NFC apple juices were produced by five types of apples.The changes in physical and chemical properties were measured to explore the correlation between turbidity stability and pectin physicochemical properties of apple juice during storge.The results indicated differences in stability indicators of NFC apple juice,including turbidity,particle size and Zeta potential.Variations in apple varieties also impacted the physicochemical properties of pectin,such as weight-average molar mass(MW),degree of methylation(DM),and content of galacturonic acid(GalA)and monosaccharide composition.Compared with the initial storage period,the physicochemical indicators of NFC apple juice showed lower changes at 4℃compared to 25℃during storage.The MW of pectin decreased by 52%to 90%at 4℃and 67%to 94%at 25℃,the DM decreased by 5%to 9%at 4℃and 8%to 12%at 25℃,and the content of GalA decreased by 7%to 27%at 4℃and 10%to 38%at 25℃.Correlation analysis showed that the Zeta potential of NFC apple juice was negatively correlated with the MW of pectin and the area-based mean diameter(D[3,2])with the content of GalA.While the DM was positively correlated with the content of GalA.This indicated that the particle stability of NFC apple juice was closely linked to the pectin components and structure changes.The findings of our study could provide theoretical support for enhancing the quality of NFC apple juice.

关 键 词：非浓缩还原苹果汁 贮藏期 颗粒稳定性 果胶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]