雪里蕻腌菜的质构与果胶组分含量的关系

Relationship betweenPectic Substance Fractions and Texture of Pickled Potherb Mustards

DOI：

中文关键词: 雪里蕻腌菜 果胶 质构

英文关键词: pickled potherb mustard( Brassica juncea, Coss.),pectin,textur\

基金项目:

赵大云 丁霄霖

赵大云(无锡轻工大学食品学院，江苏无锡 214036)

丁霄霖(无锡轻工大学食品学院，江苏无锡 214036)

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中文摘要:

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.

英文摘要:

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 con

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