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11.
Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition 总被引:1,自引:0,他引:1
Rocio Domínguez Armando Quintero-Ramos Malcolm Bourne John Barnard Ricardo Talamás-Abbud Jorge Jiménez-Castro & Antonio Anzaldúa-Morales 《International Journal of Food Science & Technology》2001,36(5):523-527
Diced green bell pepper was blanched twice, once at 51–79 °C for 19–61 min, and once at 95 °C for 3 min, and dried. The firmness of rehydrated samples was measured by puncture, and optimum conditions assessed by response surface methodology. The optimized model showed that, blanching at 65 °C for 49 min gave a 64% increase in puncture force over the control. The optimum temperature was used to evaluate the effect of adding CaCl2 . The dices were blanched twice, once at 65 °C for 3 min in either 0 or 4% CaCl2 , secondly in either 0 or 2% CaCl2 solution at 95 °C for 3 min. In the second case the dices had been held at room temperature for 0–30 min before treatment. Adding CaCl2 increased puncture force significantly ( P ≤ 0.05). The best results, those which gave greatest firmness, were obtained by blanching at 65 °C for 3 min in 4% CaCl2 , holding for 16 min after blanching, followed by a secondary blanching at 95 °C in 2% CaCl2 . 相似文献
12.
Benoît Bargui Koubala Germain Kansci Catherine Garnier Israël Lape Mbome Sylvie Durand Jean-François Thibault & Marie-Christine Ralet 《International Journal of Food Science & Technology》2009,44(9):1809-1817
Ambarella and mango peels are good sources of pectins (15–20%), with high degree of methylation (60–78%) and high molar masses. Ambarella and mango ( Améliorée and Mango varieties) peel pectins were extracted using HCl or oxalic acid/ammonium oxalate (OAAO). Purified pectins were analysed for their flow behaviour and phase diagrams were established at pH 3 as sucrose vs. pectin concentration. The gelation kinetics and mechanical spectra of these pectin gels were studied and compared to those of commercial citrus (lime) pectins. At a concentration of 1% (w/v), all pectic solutions had a shear thinning behaviour but at 0.6% (w/v), only OAAO-extracted pectins exhibited such behaviour. Phase diagrams showed that at pH 3, gelation of OAAO mango extracted pectins was possible at low polymer concentration (0.2%; w/w) for a sucrose concentration of 60% (w/w). OAAO-extracted pectins exhibited a higher gelling ability than HCl-extracted ones. Sucrose (45–50%) and pectin (0.2–0.6%) concentration had a deep impact on the gel strength. Our results enable to conclude that the OAAO extraction from mango and ambarella peels allowed the recovery of pectins that exhibit high gelling properties. 相似文献
13.
果胶具有良好的胶凝和乳化作用,广泛用于轻化工业.我国北方大量种植向日葵,其盘中含有果胶,经合理加工后可变废为宝.本文通过正交实验,研究了利用铝盐从向日葵盘中提取果胶的生产新工艺.实验结果表明:所制得的果胶,其质量完全符合美国FCC3标准. 相似文献
14.
The mechanical behavior of films cast from sugar beet cellulose microfibrils was investigated through tensile tests. The obtaining of these microfibrils by chemical and mechanical treatments from the raw beet pulp is described. Depending on their purification level, individualization state, and moisture content, differences in tensile modulus are observed. It is found that pectins act as a binder between the cellulose microfibrils, which tends to increase the Young's modulus in dry atmosphere and to decrease it in moist conditions. The extraction of the cellulose microfibrils from the sugar beet cell wall and the obtainment of microfibril suspensions with partial individualization of the microfibrils by a mechanical treatment lead to the formation of a network of cellulose microfibrils within the film, which in turn increases the tensile modulus. Furthermore, the effect of the remaining pectins is compared with the effect of pectins previously removed and added to completely purified cellulosic microfibrils. As expected, once removed and so partly degraded, those pectins have nearly no influence on the mechanical properties. © 1997 John Wiley & Sons, Inc. J Appl Polym Sci 64: 1185–1194, 1997 相似文献
15.
Nikolaos B Kyriakidis Apostolos Apostolidis Lambros E Papazoglou Vaios T Karathanos 《Journal of the science of food and agriculture》1997,74(2):186-192
Model aqueous systems were used for the study of the cooking quality of beans (Phaseolus vulgaris). These systems were created using graded contents of calcium and magnesium ions, in a ratio of 4:1, to prepare aqueous media with cation content corresponding to 0–400 mg litre-1 of calcium carbonate. The model systems were used to measure the quality of boiled beans in water of low and high divalent cation content. A boiling time of 60 min was used and the hardness of the boiling beans was measured by an Instron Universal Testing Machine. Cooking of beans in water of low divalent cation content equivalent to 0–50 mg litre-1 CaCO3 resulted in well-boiled beans for both types (easy-to-cook and hard-to-cook) of beans. Boiling in water of high divalent cation content led to the formation of very hard beans for both types of bean, while boiling in water of moderate divalent cation content (normal drinking water: 150–250 mg litre-1 CaCO3) differentiated between the two categories of beans. These results were further tested by adsorption experiments with divalent cations, on beans boiled (a) in different proportions of boiling water, and (b) in model aqueous systems. The divalent cation content of boiling water and the phytic acid content of the beans proved to be the crucial factors in the hard-to-cook phenomenon of beans. © 1997 SCI. 相似文献
16.
Neil L. Wade Shashirekha H. Satyan Eve E. Kavanagh 《Journal of the science of food and agriculture》1993,63(2):257-259
Uronic acid soluble in ethanol/water (4:1 v/v) increased from 9 ± 1 mg kg?1 fresh weight in pulp of unripe banana fruit. Musa (AAA Group, Cavendish subgroup) ‘Williams’, to 53 ± 13 mg kg?1 fresh weight in fruit ripened for 13 days. This increase began within the first 2 days of ripening. Uronic acid soluble in phenol/acetic acid/water (2:1:1 w/v/v) increased from 15 ± 5 to 86 ± 17 mg kg?1 fresh weight during the first 8 days of ripening, accompanied by a decrease in cell wall uronic acid from 10·2 ± 0·8 to 4·4 ± 0·4 g kg?1 fresh weight. Most or all of the uronic acid in extracts of ripe pulp cochromatographed with monogalacturonic acid. The results were consistent with hydrolysis of cell wall polyuronides by exopolygalacturonase (EC 3.2.1.67). 相似文献
17.
Cell wall pectins are some of the most complex biopolymers known, and yet their functions remain largely mysterious. The aim of this paper was to deepen the study of the spatial pattern of pectin distribution in the aperture of Oenothera hookeri.velans ster/+ster fertile pollen. We used “in situ” immunocytochemical techniques at electron microscopy, involving monoclonal antibodies JIM5 and JIM7 directed against pectin epitopes in fertile pollen grains of Oenothera hookeri.velans ster/+ster. The same region was also analyzed by classical cytochemistry for polysaccharide detection. Immunogold labelling at the JIM7 epitope showed only in mature pollen labelling mainly located at the intine endo-aperture region. Cytoplasmic structures near the plasma membrane of the vegetative cell showed no labelling gold grains. In the same pollen stage the labelling at the JIM5 epitope was mostly confined to a layer located in the limit between the endexine and the ektexine at the level of the border of the oncus. Some tubuli at the base of the ektexine showed also an accumulation of gold particles. No JIM5 label was demonstrated in the aperture chamber and either in any cytoplasmic structure of the pollen grains. The immunocytochemical technique, when compared with the traditional methods for non- cellulose polysaccharide cytochemistry is fare more sensitive and allows the univocal determination of temporal and spatial location of pectins recognized by the JIM7 and JIM5 MAbs. 相似文献
18.
A new technique for the purification of pectins using protein (sodium caseinate) was developed and that could replace the process of ethanol which is currently used in industries. Commercial pectins were used as a model to verify the feasibility of the process and to define some important parameters. The results indicated that this purification technique is based primarily on the electrostatic interactions between these two polymers. The electrostatic interactions were strongly dependent on pH and salt concentration. The maximum pectin precipitation was obtained at pH 3.5. At this pH, the pectin acquires a negative charge while the protein is positively charged, promoting thus their attractions. Furthermore, the dissociation of the pectin–caseinates complex and the precipitation of caseinate at pH 4.6 were observed in the presence of salt. This method is very specific, suggesting that it could be used to purify some electrically charged polysaccharides. 相似文献
19.
20.
P G Demertzis K A Riganakos P N Giannakakos M G Kontominas 《Journal of the science of food and agriculture》1991,54(3):421-428
The moisture sorption isotherms of apple and citrus pectins using a computerised inverse gas chromatographic (IGC) method were constructed at 25, 30, 40 and 50°C. Sorption isotherm data are calculated from a single injection of water with the aid of a personal computer and a program developed to perform data handling. Thus sorption isotherms are constructed in < 3 h. Good agreement was observed between moisture sorption isotherms of apple and citrus pectins obtained with the computerised IGC method and the gravimetric static method. 相似文献