Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone

文献类型： 外文期刊

第一作者： Peng, Jian

作者： Peng, Jian;Bi, Jinfeng;Yi, Jianyong;Wu, Xinye;Zhou, Mo;Zhao, Yuanyuan;Liu, Jianing

作者机构：

关键词： Carrot; Cell wall pectic polysaccharides (CWPs); Instant controlled pressure drop (DIC); Texture; Microstructure

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 293 卷

页码：

收录情况： SCI

摘要： To better understanding the role of cell wall pectic polysaccharides (CWPs) on the formation of textural properties of carrot chips dried by instant controlled pressure drop technology (French for Detente Instantanee Controlee, DIC), the characteristics of CWPs from ground tissue (GT), junction of ground and vascular tissue (JT), and vascular tissue (VT) of carrot were investigated. Larger expansion volume was obtained in the carrot chips derived from GT, which accompanied with superior textural qualifies compared with the chips derived from JT and VT. Remarkable differences were obtained in the amount of pectic fractions, galacturonic acid content, degree of methoxylation, sugar composition and linearity of CWPs that fractionated from different tissue zones of raw carrots. The characteristics of CWPs was confirmed to be a substantial factor that significantly affected the expansion ratio and textural properties of the DIC-dried carrot chips, which providing a mechanistic insight of the relationship between variation in CWPs and the expanding behaviors of DIC-dried fruits and vegetables.

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