Study of texture properties of 'laba' garlic in different color states and their change mechanisms
文献类型： 外文期刊
作者： Lu, Rongrong 1 ; Ma, Yue 1 ; Wang, Xu 1 ; Zhao, Xiaoyan 1 ; Liang, Hao 2 ; Wang, Dan 1 ;
作者机构： 1.Minist Agr & Rural Affairs, Beijing Vegetable Res Ctr, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Key Lab Vegetable Postharvest Proc,Beijing Acad A, Beijing 100097, Peoples R China
2.Longda Food Grp Co Ltd, Laiyang 265231, Shandong, Peoples R China
关键词： 'Laba' garlic; texture; ultrastructure; wall polysaccharides; water status
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2021 年 56 卷 9 期
页码：
收录情况： SCI
摘要： In addition to color, texture of 'laba' garlic can also change. To study texture properties of 'laba' garlic and their change mechanisms during pickling, texture, ultrastructures, membrane permeability, water status, wall polysaccharides contents, and enzyme activities of garlics in three color states (white, green, and yellow) were studied. The results showed that the firmness, fracturability, membrane permeability, malonaldehyde, protopectin, and chelator-soluble pectin contents, and cellulase and polygalacturonase activities of garlic decreased significantly (P < 0.05), while the water, cellulose, and water-soluble pectin contents, and pectin methylesterase (PME) activity increased after pickling. In addition, the more content of free water and less content of immobilised water were contained in 'laba' garlic than in fresh garlic owing to wall degradation and water translocation, especially in yellow garlic. In summary, texture changes in 'laba' garlic are mainly dependent on pectin composition, water status, and PME activity.
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