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Enhancing the hardness of potato slices after boiling by combined treatment with lactic acid and calcium chloride: Mechanism and optimization

文献类型： 外文期刊

作者： Liu, Jia 1 ; Wen, Chengrong 1 ; Wang, Mei 2 ; Wang, Sijie 2 ; Dong, Nan 2 ; Lei, Zunguo 2 ; Lin, Songyi 1 ; Zhu, Beiwei 1 ;

作者机构： 1.Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, 1 Qinggongyuan, Dalian 116034, Peoples R China

2.Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang 550006, Guizhou, Peoples R China

关键词： Potato; Pectin; Hardness enhancement; Lactic acid; Calcium chloride

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： 2020 年 308 卷

页码：

收录情况： SCI

摘要： Potatoes usually suffer from greatly decrease of hardness after boiling, which limits their processing potential in food industry. Moreover, methods for enhancing the hardness of potatoes after boiling are underexplored. In this study, the hardness of potato slices after boiling were increased from 288 g to 2342 g by the combined treatment of lactic acid (LA) and calcium chloride (CC). Through the analysis of the microstructure of the potato cells, the molecular weight distribution and natural sugar ratio of different soluble pectin fractions, and the enzymatic activities (polygalacturonase, PG and pectin methylesterase, PME), the possible mechanism behind the hardness enhancement by LA and CC pretreatment, namely the direct link between pectin and potato structure was revealed. The obtained results confirmed the target spot for enhancing the hardness of potatoes after boiling lay in PG activity and gelation of the pectin, which also could be used to help other plants resist the heat process if pectin existed in their cell wall.

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