Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low-temperature blanching

文献类型： 外文期刊

第一作者： Xian, Meilin

作者： Xian, Meilin;Bi, Jinfeng;Xie, Yitong;Jin, Xin

作者机构：

关键词： Yellow peaches; Low-temperature blanching; Pectin

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：7.7； 五年影响因子：7.7 ）

ISSN： 0141-8130

年卷期： 2024 年 271 卷

页码：

收录情况： SCI

摘要： High-temperature blanching (HTB) is the primary process that causes texture softening in frozen yellow peaches. The implementation of low-temperature blanching reduced pectin methyl esterification, increased pectin cross-linking, and mitigated pectin depolymerization during the subsequent HTB, leading to the superior texture of frozen yellow peaches with enhanced water holding capacity, higher fracture stress, and initial modulus. However, adding 2 % calcium lactate ( w / v ) during low-temperature blanching did not further improve the texture of frozen yellow peaches. Instead, it softened the texture by reducing Na 2 CO 3 -soluble pectin (NSP) and increasing water-soluble pectin (WSP) content. This study provided a theoretical basis for applying low-temperature blanching to improve the texture of frozen yellow peaches.

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