Texture improvement of fermented minced pepper under vacuum impregnation with pectin methylesterase and CaCl2 during fermentation

文献类型： 外文期刊

第一作者： Wang, Yingrui

作者： Wang, Yingrui;Qin, Keying;Chen, Fei;Jiang, Liwen;Zhou, Hui;Wang, Rongrong;Ding, Shenghua

作者机构：

关键词： Calcium chloride; fermented minced pepper; pectin methylesterase; texture; vacuum impregnation; water-soluble pectin

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.612； 五年影响因子：3.575 ）

ISSN： 0950-5423

年卷期： 2022 年 57 卷 6 期

页码：

收录情况： SCI

摘要： Fermented minced pepper (FMP) usually suffers from the deterioration of texture quality during fermentation, which can affect sensory and consumer acceptance. In this study, vacuum impregnation (VI) with CaCl2, pectin methylesterase (PME) and CaCl2 and PME (PME + CaCl2 + VI) were compared to improve the texture quality of FMP. FMP treated with PME + CaCl2 + VI showed the relatively intact cells structure after fermentation. In that case, its firmness maintained high level, while water-soluble pectin (WSP) content was minimum after fermentation. Meanwhile, the molar ratio of most monosaccharides of WSP in PME + CaCl2 + VI treated FMP decreased, while rhamnose (Rha) molar ratio significantly (p < 0.05) increased after fermentation. The high Rha content represents the stability of rhamnogalacturonan-I linear skeleton of WSP. The negative effect on molecular weight of WSP was delayed by PME + CaCl2 + VI treatment, and its peak area and value increased after fermentation. Atomic force microscope images indicated that PME + CaCl2 + VI treatment could retain the long chain and branch structures, and inhibit the degradation of WSP net-like structure at some extent. Hence, PME + CaCl2 + VI treatment was effective to improve the texture of FMP and inhibit the solubilisation of WSP via the formation of cross-linked pectin chains between Ca2+ and demethylesterified pectin.

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