Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process
文献类型： 外文期刊
作者： Xu, Haishan 1 ; Chen, Yuyu 1 ; Ding, Shenghua 2 ; Qin, Yeyou 3 ; Jiang, Liwen 1 ; Zhou, Hui 1 ; Deng, Fangming 1 ; Wang, 1 ;
作者机构： 1.Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China
2.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China
3.Hunan Tantanxiang Biotechnol Co Ltd, Changsha 410128, Peoples R China
关键词： Fermentation process; fermented minced pepper; inoculated fermentation; natural fermentation; pectin characteristics; texture qualities
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2021 年 56 卷 11 期
页码：
收录情况： SCI
摘要： Texture qualities and pectin characteristics in fermented minced pepper (FMP) prepared by natural fermentation (NF) and inoculated fermentation (IF) were analysed during fermentation. The results showed variation in texture qualities and pectin characteristics was similar during NF and IF process. The hardness, cell wall material, sodium carbonate-soluble pectin (SSP) and chelate-soluble pectin (CSP) content, and CSP esterification degree decreased, while water-soluble pectin (WSP) content significantly (P < 0.05) increased after fermentation. The rhamnose (Rha) molar ratio in three pectins increased, but arabinose (Ara) and galactose (Gal) molar ratios in most pectins decreased after fermentation. Changes in Ara/Gal and (Gal + Ara)/Rha ratios represented the backbone and branched chains of rhamnogalacturonan-I in three pectins depolymerised during fermentation. The decrease of molecular weight (M-w) in CSP was more obvious than that in WSP and SSP, and it was extensively depolymerised into low-M-w pectin after fermentation. Pearson's correlation analysis showed FMP hardness was extremely (P < 0.01) positively correlated with CSP content and significantly (P < 0.05) positively correlated with SSP content and CSP M-w. Hence, CSP was the main pectin to affect texture compared with WSP and SSP, and its characteristics played a crucial role for regulating FMP texture during NF and IF process.
- 相关文献
作者其他论文 更多>>
-
Bioinspired Janus starch film with dual functionality via citral nanoemulsion-mediated interfacial self-assembly for fresh-cut fruits and vegetables preservation
作者：Xie, Ying;Ding, Ke;Zhang, Shikai;Xu, Saiqing;Li, Huan;Lin, Shuhua;Shan, Yang;Ding, Shenghua;Xie, Ying;Ding, Ke;Xu, Saiqing;Shan, Yang;Ding, Shenghua;Sun, Yuying;Li, Yawen;Wang, Rongrong
关键词：Starch film; Janus structure; Rapid self-assembly; Fresh-cut fruits and vegetables preservation
-
Simultaneous and non-destructive prediction of multiple internal quality characteristics in mandarin citrus with near-infrared spectroscopy and ensemble learning strategy
作者：Tan, Huizhen;Dong, Yiqing;Jiang, Liwen;Fan, Wei;Li, Pao;Jiang, Liwen;Li, Pao;Du, Guorong;Li, Pao
关键词：Citrus; Internal quality; Near-infrared spectroscopy; Non-destructive prediction; Ensemble learning strategy
-
Delaying quality deterioration with multifunctional gelatin-based film by inhibiting microbial growth in fresh-cut navel oranges
作者：Xie, Ying;Xu, Saiqing;Ding, Ke;Xu, Haishan;Qiao, Xinbei;Tang, Qi;Shan, Yang;Ding, Shenghua;Xie, Ying;Xu, Saiqing;Ding, Ke;Xu, Haishan;Qiao, Xinbei;Tang, Qi;Wang, Zijun;Shan, Yang;Ding, Shenghua;Yang, Haiying;Wang, Rongrong;Wang, Zijun;Xu, Yanqun;Ding, Shenghua
关键词：Fresh-cut navel oranges; Multifunctional gelatin-based film; Flavor; Microbial community; Correlation analysis
-
Visible light-responsive chitosan-based active packaging delays kiwifruit quality deterioration by regulating membrane lipid metabolism
作者：Ding, Ke;Xie, Ying;Xu, Saiqing;Li, Huan;Qiao, Xinbei;Tang, Qi;Shan, Yang;Ding, Shenghua;Ding, Ke;Xie, Ying;Xu, Saiqing;Li, Huan;Wang, Zijun;Qiao, Xinbei;Tang, Qi;Shan, Yang;Ding, Shenghua;Yang, Haiying;Wang, Rongrong;Wang, Zijun
关键词：Food preservation; Photodynamic antibacterial; Membrane lipid disorder; Metabolomics; Transcriptomics
-
Development of Lily Starch Films Reinforced with Chitosan-Honeysuckle Essential Oil Hybrid Particles and Cellulose Nanofibers for Enhanced Properties
作者：Liu, Yuchen;Xu, Haishan;Chen, Ziyi;Xie, Ziyi;Wen, Hui;Chang, Xia;Li, Gaoyang;Liu, Yuchen;Xu, Haishan;Chen, Ziyi;Xie, Ziyi;Wen, Hui;Chang, Xia;Li, Gaoyang;Chang, Xia
关键词：lily starch films; hybrid composite; cellulose nanofibers; biodegradable packaging; green materials
-
A composite coating film based on the interfacial interlocking symbiosis of nanolignin Pickering emulsion and pectin matrix for perishable fruit preservation
作者：Zhang, Shikai;Zhang, Shikai;Guo, Haonan;Zhang, Bowen;Li, Houshen;Ai, Shiyun;Zhang, Shikai;Ding, Ke;Shan, Yang;Ding, Shenghua;Guo, Haonan;Li, Houshen;Ai, Shiyun;Zhang, Bowen
关键词：Citrus peel; Waste utilization; Pickering emulsions; Coating; Antimicrobial; Food Packaging
-
Fenton reaction-driven oxidative modification of natural polysaccharides: Insights and innovations on properties
作者：Xie, Ying;Ding, Ke;Xu, Saiqing;Xu, Haishan;Shan, Yang;Ding, Shenghua;Xie, Ying;Ding, Ke;Xu, Saiqing;Xu, Haishan;Li, Huan;Shan, Yang;Ding, Shenghua;Zhang, Shikai;Wang, Rongrong
关键词：
