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頁籤選單縮合
題名 | 醬筍製程中質地軟化機制之研究=Studies on the Mechanism Involved in Softening of Bamboo Shoots (Dendrocalamus latiflorus) during Pickling |
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作者 | 黃至盛; Hwang, Jyh-sheng; |
期刊 | 食品科學 |
出版日期 | 19991200 |
卷期 | 26:6 1999.12[民88.12] |
頁次 | 頁517-528 |
分類號 | 463.76 |
語文 | chi |
關鍵詞 | 麻竹筍; 果膠酶; 果膠酯酶; 纖維素酶; 膳食纖維; Bamboo shoots; Polygalacturonase; Pectinesterase; Cellulase; Dietary fiber; |
英文摘要 | In this study, the mechanism involved in softening of bamboo shoots (Dendrocalamus latifiorus) with green tip was investigated during pickling. An attempt was made to understand the basic theory behind the change in the texture of bamboo shoots. The addition of pectinesterase, polygalacturonase, cellulase, and CaCl2 in pickling solutions singly or in combination was used to uncover the mechanism involved in softening of blanched bamboo shoots caused by enzymes during pickling. The results showed that pectinesterase has no effect in softening of bamboo shoots. On the contrary, pectinesterase increased firmness. Polygalacturonase and celtulase can slowly soften bamboo shoots in pickling solution individually. But the rate of softening of bamboo shoot in pickling solution with both polygalacturonase and cellulase added was far quicker than in pickling solution with polygalacturonase or cellulase added. Softening of bamboo shoots pickled by polygalacturonase, cellulase or a combination of the two was inhibited by CaCl2. However, the inhibition effect of CaC12 in pickling solution with both polygalacturonase and cellulase added is far smaller than in pickling solution with potygalactuionase or cellulase added. According to the results of softening of bamboo shoots in pickling solution with pectinesterase, potygalacturonase, and cellulase added during pickling, the possible mechanism of enzymatic softening of bamboo shoots is as follows. 1. In the initial stage, PG catalysis of degradation of pectin m the mtddle lamella and cell walls caused the cellulose microfibrial system to be exposed. 2.The system was, thus, accessible to cellulase, which then hydrolyzed the microfibrial system, and softness of the tissue resulted. |
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