Effect of pectin osmosis or degradation on the water migration and texture properties of apple cube dried by instant controlled pressure drop drying (DIC)

文献类型： 外文期刊

第一作者： Li, Xiao

作者： Li, Xiao;Bi, Jinfeng;Jin, Xin;Li, Xuan;Zhao, Yuanyuan;Song, Yue;Li, Xiao;Bi, Jinfeng

作者机构：

关键词： Pectinase; Water status; Hardness; Crispness

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2020 年 125 卷

页码：

收录情况： SCI

摘要： Hydrolysis by pectinase and pectin osmosis were applied to apple cubes before instant controlled pressure drop (DIC) drying. The water migration in the apple cubes during drying process was studied by low-field NMR. Pectin osmosis for 1 h could increase the galacturonic acid (GalA) content of the apple cubes (the maximum increase was 24%), whereas the GalA content of the apple cubes hydrolyzed by pectinase decreased (the maximum decrease was 49%). In addition, the moisture migration inside the apple cubes during drying can be hindered by osmosis treatment, but it could be accelerated by short-time pectinase hydrolysis. Besides, the hardness and crispness of apple cubes which were osmosed by pectin was higher (the maximum was 106 +/- 13 N, and 53 +/- 8 respectively) than that apple cubes hydrolyzed by pectinase (the maximum was 38 +/- 15 N, and 2 +/- 1 respectively). Simultaneously, the modification of pectin caused the non-uniform pores distribution. In addition, the different treatments had no significant correlation with the expansion ratio of the apple cubes, whereas the hardness and crispness of DIC dried apple cubes were related to the A(22).

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