摘要
为了解采后多糖物质变化对于鲜食糯玉米质地劣化的影响,测定了多糖组分和相关降解酶活性变化,分析了多糖降解作用与质地变化的关系。结果表明:鲜食糯玉米采后淀粉酶活性逐渐下降,可能与质地劣化有一定关联性;纤维素含量随贮藏时间升高,纤维素酶活性则呈下降趋势,纤维素酶活性与纤维素含量呈显著正相关;果胶含量、果胶酶活性变化与纤维素变化相似;细胞壁多糖含量随贮藏时间延长快速升高。据此推测:鲜食糯玉米采后多糖降解代谢下降,合成代谢可能占据主导地位;多糖积累会造成质地劣化。
Polysaccharide components and related degradation enzyme activity of fresh waxy corn were determined in order to realize the effect of their changes on texture. Additionally, relationship of polysaccharide degradation and texture deterioration was analyzed. The results showed that amylase activity of postharvest fresh waxy corn tended to decline, which may associate with the texture changing. Cellulase activity decreased as storage time extended accompanied with cellulose content increasing. The both exhibited significant positive correlation（p0.05）. Pectin content and pectase activity showed similar changes with cellulose. Cell wall polysaccharide rapidly increased as storage time extended. From the results it can be referred that degradation metabolism declined of postharvest fresh waxy corn, while anabolism still dominated the carbohydrate metabolism. Accumulation of polysaccharides will lead to texture deteriorating.
出处
《食品科技》
CAS
北大核心
2015年第11期342-346,共5页
Food Science and Technology
基金
山东省现代农业产业技术体系玉米创新团队项目(SDAIT-01-021-11)
山东省科技发展计划项目(2014GNC113013)
关键词
鲜食糯玉米
采后生理
细胞壁多糖
降解代谢
质地劣化
fresh waxy corn（Zea mays L.sinesis Kulesh）
postharvest physiology
cell wall polysaccharide
degradation metabolism
texture deterioration
