雪里蕻腌菜的质构与果胶组分含量的关系

对雪里蕻腌菜中果胶组分的含量与质构变化进行了检测分析，雪里蕻腌菜在正常腌渍过程中总果胶含量趋于稳定,而水溶性果胶增加至一稳定值,六偏磷酸钠溶解性果胶下降至一稳定值.在腐烂过程中,总果胶含量显著下降,同时水溶性果胶组分增加和六偏磷酸钠溶解性果胶下降明显.研究结果表明,可用检测雪里蕻腌菜醇不溶物中果胶组分含量的变化来监测腌菜质构变化.

Relationship betweenPectic Substance Fractions and Texture of Pickled Potherb Mustards

The relationship between the composition of pectic substance fractions and the texture of pickled potherb mustards during pickling under normal and spoiled conditions was investigated. The results obtained were as follows: (1)Under the normal pickling condition, the total amount of pectic substance in crude cell wall prepared from fresh potherb mustard and pickles was hardly changed during brining, though the ratio of hexametaphosphate soluble pectin (HXSP) in the total pectin was decreased to stable and the ratio of total water soluble pectin(Water Soluble Pectin, WSP; Hot Water Soluble Pectin, HWSP) was increased to stable.(2) During spoiling, the total amount of pectic substance was decreased significantly,while the ratio of HXSP in the total pectin was markedly decreased and the ratios of WSP and HWSP were markedly increased. Consequently, it was presumed that the assay of pectin in pickled potherb mustad might stand for the determination of the pickle's texture.