高压和热处理对芒果浆粒度及水溶性果胶的影响

芒果浆黏度影响加工过程中产品输送阻力及产品口感,本研究探讨高压和热处理后芒果浆粒度大小、果胶组成及含量对芒果浆黏度的影响,以期更好地指导芒果浆及相关复配产品的生产。实验分别以新鲜和经热烫处理(1 min)的芒果浆为对象,研究高压(high pressure processing,HPP,400 MPa、5 min和600 MPa、1 min)和高温短时(high-temperature short-time,HTST,110℃、8.6 s)处理后芒果浆粒度、水溶性果胶含量、酯化度、分子质量的变化。结果表明:HPP处理后芒果浆粒度分布、果胶分子质量分布与处理前相比无显著变化,而果胶半乳糖醛酸含量、酯化度均下降,低酯化的果胶易发生交联反应生成稳定的网状结构,导致体系黏度增大;HTST处理后芒果浆粒度分布有增大的趋势,可溶性果胶半乳糖醛酸含量增加,导致体系黏度增大。

Effect of High Pressure Processing and High-Temperature Short-Time Treatment on Particle Size and Water Soluble Pectin of Mango Pulp

The viscosity of mango pulp is an important factor that can provide the necessary information for the optimum design of processing units and influence consumers’ acceptability of the product. This study aimed to examine how the particle size and water soluble pectin (WSP) of un-blanched and blanched mango pulps could be affected by high pressure processing (HPP, 400 MPa/5 min or 600 MPa/1 min) and high-temperature short-time (HTST, 110 ℃/8.6 s) treatment and in turn influence the viscosity. Results showed that HPP did not change the particle size distribution of mango pulp and molar mass distribution of WSP, but it resulted in a decrease in galacturonic acid content and degree of esterification (DE) of WSP. Pectin with lower DE tended to form a stable network structure with Ca2+ bridge easily, leading to increased viscosity of mango pulp. However, HTST significantly increased the particle size distribution of mango pulp and WSP content, which may contribute to an increase in the viscosity of HTST-treated mango pulp.