不同预处理对莲藕理化性质和微观结构的影响
目的 研究不同预处理对两种莲藕理化性质和微观结构影响的差异。方法 通过莲藕PME激活和灭活的条件, 结合钙离子作用, 确定了4种预处理方法, 考察不同预处理对两种莲藕相对硬度, 细胞壁各组分(WSF, NSF和CSF)含量以及微观结构的影响。结果 鄂莲1号(脆质藕)的相对硬度大于鄂莲8号(粉质藕); 相同预处理对两种莲藕的细胞壁各组分含量的影响不同; 40 ℃结合Ca2 浸泡预处理能使莲藕组织破碎程度降低, 保持细胞壁的完整性, 提高相对硬度。结论 细胞壁各组分的含量与组织完整性是决定莲藕硬度大小的关键因素, 不同预处理对两种莲藕理化性质和微观结构的影响也存在差异。
Objective The changes of microstructure and physicochemical properties of two lotus rhizomes cultivars under different pre-treatments were investigated. Methods The optimum and the inactivation condition of PME combined with Ca2 solution were chosen to design 4 types of pre-treatments. In addition, the relative hardness, cell wall materials (WSF, NSF and CSF) content and microstructure changes of two lotus rhizomes were analyzed. Results The relative hardness of No.1 lotus rhizome was greater than that of No. 8. Furthermore, the cell wall material of two lotus rhizomes were different under identical pre-treatment. Generally, pre-treatment under 40 ℃combined with Ca2 immersing could decrease the cell wall breaking, maintain the integrity of cell wall, thus increase the hardness of lotus rhizomes. Conclusion The cell wall material content and tissue integrity were the decisive factors of the lotus rhizome texture. Moreover, different pre-treatments resulted in various microstructure and physicochemical properties for two lotus rhizomes cultivars.
标题：不同预处理对莲藕理化性质和微观结构的影响
英文标题：Influence of different pre-treatmentson microstructure and physicochemical properties of lotus rhizomes
作者：
谢玮 华中农业大学食品科学技术学院,
杜胜兰 华中农业大学食品科学技术学院
李洁 华中农业大学食品科学技术学院
王清章 华中农业大学食品科学技术学院
严守雷 华中农业大学食品科学技术学院
中文关键词:莲藕,品种,预处理,理化性质,微观结构,
英文关键词:lotus rhizome,cultivars,pre-treatments,physicochemical properties,microstructure,
发表日期：2013-09-05
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