The objectives of this study are to research the relationship between pectin and the softening of peach by soaking in citric acid solutions for 24 h at 35 ℃, pressurizing for 30 rain at 500 MPa or heating for 10 min....The objectives of this study are to research the relationship between pectin and the softening of peach by soaking in citric acid solutions for 24 h at 35 ℃, pressurizing for 30 rain at 500 MPa or heating for 10 min. Also, comparing high-pressure-induced jam （HP-jam） and heat-induced jam （H-jam） were evaluated. It was found that firmness of the peach decreased greatly when soaked at pH 2.0 〉 heated 〉 soaked at pH 2.2 or 2.5 〉 pressurized, respectively. About 88% of the peach pectin was water-soluble-pectin and high-methoxyl pectin, while low-methoxyl pectin was slight. During pressurization, the pectin did not change. However, pectin degraded through hydrolysis during heating; consequently, the middle lamella separated. Also, eight kinds of peach jam （65% sugar, pH 2.0 or pH 2.2, and 50% or 60% sugar, pH 2.5） were compared. Both color and flavor of HP-jam were better than H-jam. As the pH values were lower, L-, a-, b-values of jam became higher, and the jam became pinker. Raw peach contained about 0.3%-0.4% pectin, therefore, an addition of 0.6% pectin was needed for both HP- and H-jams. However, there was no great difference in rheology or sensory evaluation between HP- and H-jams.展开更多
文摘The objectives of this study are to research the relationship between pectin and the softening of peach by soaking in citric acid solutions for 24 h at 35 ℃, pressurizing for 30 rain at 500 MPa or heating for 10 min. Also, comparing high-pressure-induced jam （HP-jam） and heat-induced jam （H-jam） were evaluated. It was found that firmness of the peach decreased greatly when soaked at pH 2.0 〉 heated 〉 soaked at pH 2.2 or 2.5 〉 pressurized, respectively. About 88% of the peach pectin was water-soluble-pectin and high-methoxyl pectin, while low-methoxyl pectin was slight. During pressurization, the pectin did not change. However, pectin degraded through hydrolysis during heating; consequently, the middle lamella separated. Also, eight kinds of peach jam （65% sugar, pH 2.0 or pH 2.2, and 50% or 60% sugar, pH 2.5） were compared. Both color and flavor of HP-jam were better than H-jam. As the pH values were lower, L-, a-, b-values of jam became higher, and the jam became pinker. Raw peach contained about 0.3%-0.4% pectin, therefore, an addition of 0.6% pectin was needed for both HP- and H-jams. However, there was no great difference in rheology or sensory evaluation between HP- and H-jams.
