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BACKGROUND: Several studies have investigated the composition of phenolics in grape skin during grape maturation under various conditions of light exposure, water stress, nitrogen supply and mineral nutrition, but their localisation during berry development is not well known. In this study the composition and localisation of proanthocyanidins were monitored for three years on four plots known to induce a distinctive behaviour of the vine (Cabernet Franc). The composition of phenolics was determined by spectrophotometry; also, in one year, proanthocyanidins were determined by high‐performance liquid chromatography. Further information was obtained histochemically by means of toluidine blue O staining and image analysis. RESULTS: The results indicated that clear differences in phenolic quantification existed between the biochemical and histochemical approaches; the proportion of cells without phenolics was not linked with the quantity determined by the analytical methods used. The histochemical method showed the evolution of the localisation and typology of cells with and without phenolics during ripening. The number of cells without any phenolic compounds appeared to be very dependent on the mesoclimatic conditions and only slightly dependent on the site water status. CONCLUSION: Clear differences in phenolic quantification existed between the biochemical and histochemical approaches; the proportion of cells with phenolics was not linked with the quantity determined by biochemistry. The histochemical method showed an evolution of the localisation and typology of cells with and without phenolics in which mesoclimatic conditions were the most influential factor. Finally, the study showed some advantages of the histochemical approach: it gives information about the anatomy of the tissue as well as the nature and distribution of some of the large macromolecules and allows reconstruction of the three‐dimensional plant structure. Copyright © 2011 Society of Chemical Industry 相似文献
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The surface of meat products during intermittent drying is successively subjected to dehydration and rehydration processes. The aim of this paper was to study the rehydration kinetics at two temperatures (5 and 15 °C) of salted ground pork, (2% or 4% NaCl) dried to different water contents, (10%, 20% and 35%) using Peleg and Weibull’s models. Surface structure of dried samples was analyzed with electron microscopy and related to rehydration kinetics. The equilibrium water content decreased with temperature and increased with NaCl, but was not affected by the initial water content. The rehydration rate at the beginning decreased with water content and was significantly higher at 5 °C than at 15 °C, but it was not significantly affected by NaCl content. However, the equilibrium water decreased with temperature and tended to increase with NaCl content, but was not affected by the initial water content. High level of dehydration resulted in a more damaged and porous meat matrix. This microstructure may contribute to accelerating the rehydration process. 相似文献
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提出一种两段腌制法制备低盐咸蛋的方法,分别对两段法腌制过程中咸蛋蛋白和蛋黄的水分含量、盐分含量进行实时检测,考察腌制结束时蛋黄的出油率,并且对咸蛋品质进行综合感官评定。结果表明,先使用19%盐水再换用3.5%盐水的两段法腌制工艺,咸蛋产品中蛋白盐分含量为3.64%,比传统法腌制产品蛋白盐分含量降低51.21%,口感适宜;蛋黄含盐量为0.94%,略低于传统法腌制的1.23%;蛋黄脂质渗出率为67.73%,与传统法腌制的69.22%基本相当。该腌制工艺不仅可解决传统咸蛋蛋白盐分过高、口感过咸的问题,同时也可保证蛋黄松沙出油,从而获得高品质的低盐咸蛋。 相似文献
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研究不同喷雾干燥入口温度(130、160、190 ℃)对大目金枪鱼皮明胶乳化特性的影响。通过乳析指数和乳液微观结构评价乳化效果,通过表面疏水性和凝胶强度评价不同乳液界面与连续相的差异,通过明胶分子质量分布和红外光谱初步分析喷雾干燥入口温度影响明胶乳化特性的机制。结果表明,随着喷雾干燥入口温度的升高,明胶的高分子质量亚基被过度破坏,降低了三螺旋结构的完整性,从而导致更多的亲水性氨基酸被暴露,进而降低了凝胶强度(851.29~676.65 g)和表面疏水性(218.81~82.96),表面疏水性的降低不利于明胶在油-水界面的吸附及网络结构的形成,明胶凝胶强度的降低表明乳液连续相中网络结构变得松散,最终表现为明胶乳液的液滴粒径和乳析指数增大,乳液稳定性降低。由此可见,当前研究的喷雾干燥入口温度(130、160、190 ℃)与乳液稳定性呈负相关,利用喷雾干燥制备乳化型鱼皮明胶,入口温度不宜过高,130 ℃时效果更佳。 相似文献
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在研究感应加热基本理论的基础上,通过MATLAB及ANSYS有限元分析软件,对所设计的轴承内环感应拆装器进行了计算机仿真研究.通过对感应加热过程中拆装器内电磁场的计算机模拟,得出了磁场的分布规律,证明了涡流集肤效应的存在,为感应加热装置的设计奠定了基础. 相似文献