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首页> 外文期刊>Food Science and Technology International >New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing
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New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing

机译：高压加工下芦笋植物果胶相关瞬时压力软化机制的新探测

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Evidence on mechanism of instantaneous pressure softening of asparagus lettuce under high pressure processing was explored with respect to pectin methylesterase activity, degree of methylation of pectin, degree of methylation patterns of pectin fractions, and pectin distribution in cell wall matrix. Instantaneous pressure softening was observed at 300 MPa, while texture recovery was obtained at 500 MPa. Pectin methylesterase activity was not significantly affected at 100 and 300 MPa, but dramatically activated at 500 MPa (p 0.05). Correspondingly, the degree of methylation of pectin decreased as pressure rose. Results of in situ immuno-dot blotting and immunolabeling based on specific bindings of antipectin antibodies showed a significant reduction of chelator-soluble pectin at 300 MPa, in contrast to a remarkable increase at 500 MPa. High pressure processing-induced demethoxylation was further verified by the enhanced fluorescence intensity of LM19 (an antihomogalacturonan antibody specifically binds to nonmethoxylated pectin) immunolabeled pectin, which was mainly located in tricellular junctions at 300 MPa, but covered the full cell surface at 500 MPa. In conclusion, instantaneous pressure softening of asparagus lettuce is strongly associated with loss of chelator-soluble pectin at 300 MPa.
机译：关于果胶甲基酯酶活性，果胶甲基酯酶活性，果胶甲基化程度，果胶馏分甲基化程度的鉴定性胰岛素叶片静脉莴苣机理探讨。在300MPa下观察到瞬时压力软化，而在500MPa下获得质地恢复。果胶甲基酯酶活性在100和300MPa下没有显着影响，但在500MPa（P <0.05）下显着激活。相应地，随着压力升高，果胶的甲基化程度降低。基于抗切除素抗体的特异性结合的原位免疫点印和免疫标记的结果表明，在300MPa下表现出螯合剂可溶性果胶的显着减少，相反，与500MPa的显着增加。通过增强LM19的荧光强度（特异性结合非甲氧基化果胶的抗骨病变蛋白抗体）免疫标记果胶的增强荧光强度进一步验证了高压处理诱导的去甲氧化物，其主要位于300MPa的三胞间隙，但在500MPa下覆盖全细胞表面。总之，芦笋莴苣的瞬时压力软化与300MPa的螯合剂可溶性果胶的损失强烈相关。

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