頁籤選單縮合
題 名 | 李子在鹽藏過程中質地變化與果膠質化學變化之相關性 |
---|---|
作 者 | 張基郁; 廖秀娟; | 書刊名 | 食品科學 |
卷 期 | 22:3 1995.06[民84.06] |
頁 次 | 頁292-300 |
分類號 | 463.76 |
關鍵詞 | 鈣離子; 果膠質; 李; 鹽藏; 質地; Calcium ion; Pectins; Plum; Salting storage; Texture; |
語 文 | 中文(Chinese) |
中文摘要 | 以經不同鹽藏處理李子之酒精不溶物為材料,測定其金屬離子及以不同溶劑萃取所得果膠質各區之含量,以探討鹽藏過程中李中質地變化與果膠質化學變化之相關性。李子在鹽藏過程中其組織硬度與其灑精不溶物中之鈣離子含量程顯著之正相關(p<0.01),而與冷水可溶性果膠(CWP)及冷鉗合劑溶液可溶性果膠(CHP)分別呈顯著之負相關(p<0.001)及顯著之正相關(p<0.01)。由此結果可推論,以鈉鹽配合鈣鹽鹽藏李子之組織硬度提昇的原因是由於鈣離子與不同果膠分子之自由羧基間形成架橋鍵結,而將部份CWP轉變為CHP所致。 |
英文摘要 | The alcohol-insoluble solids (AIS) of plums after different salting treatments were used as samples, and the contents of various metal ions and pectin fractions, obtained by extracting with different solvents form the AIS of plums, were determined, in order to investigate the relationships between textural changes and chemical changes in pectins of plums during salting processes. It was found that the contents of calcium ions in the AIS of plums after different salting treatments positively correlated (p<0.01) with the firmness of salted plums, and that the contents of cold water-soluble pectins (CWP) and cold hexametaphosphatesoluble pectins (CHP) negatively (p<0.001) and positively (p<0.01), respectively, correlated with the firmness of salted plums. From these results, it can be deduced that the increase of firmness of the plums salted with sodium chloride plus calcium chloride resulted from the formation of cross-linkages between calcium ions and the free carboxyl groups of different pectin molecules, and the subsequent conversion of CWP to CHP. |
本系統中英文摘要資訊取自各篇刊載內容。