超声波协同钙浸渍处理对草莓果胶结构特性的影响

Effect of Ultrasound Combined with Calcium Impregnation Treatment on Structural Properties of Strawberry Pectin

研究了超声波协同钙浸渍(U+Ca)处理对草莓果胶含量的影响,同时通过傅里叶变换红外光谱(FTIR)和原子力显微镜(AFM)表征了果胶的结构特征。研究结果表明,U+Ca处理抑制了草莓水溶性果胶(WSP)和碱溶性果胶(SSP)含量的降低。对草莓果胶结构表征结果显示,U+Ca组的果胶酯化程度较低,促进了果胶与Ca2+的交联;且U+Ca组WSP和SSP在较大链宽范围内(≥200 nm)的频率均显著高于空白对照组(CK)、超声波处理组(U)和钙浸渍组(Ca)。超声波协同钙浸渍处理抑制了果胶的降解。研究结果为建立果蔬的超声波协同钙浸渍保鲜方法提供了一定的理论依据。

In this paper,the effect of ultrasound combined with calcium impregnation(U+Ca)treatment on the pectin content of strawberry was studied.The structural characteristics of pectin were also characterized by fourier transform infrared spectroscopy(FTIR)and atomic force microscopy(AFM).The results showed that U+Ca treatment inhibited the reduction of water soluble pectin(WSP)and sodium carbonate-soluble pectin(SSP)contents in strawberry.The results of pectin structure showed that the esterification degree of pectin in U+Ca group was lower,which promoted the cross-linking of pectin and Ca2+.According to AFM results,the frequency of WSP and SSP molecules of U+Ca group in the range of larger chain width(≥200 nm)was significantly higher than that of CK,U and Ca groups.It was concluded that ultrasound combined with calcium impregnation treatment inhibited the degradation of pectin in strawberry.The present study will provide a theoretical basis for the establishment of ultrasound combined with calcium impregnation solution preservation methods for fruits and vegetables.