Thermal inactivation kinetics of pectin methylesterase and the impact of thermal treatment on the texture, electrical impedance characteristics and cell wall structure of Japanese radish (Raphanus sativus L.)
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- 作者：Yasumasa Ando ; yaando@affrc.go.jp ; Shoji Hagiwara ; Hiroshi Nabetani
- 关键词：Japanese radish ; Thermal treatment ; Pectin methylesterase ; Texture ; Electrical impedance spectroscopy ; Cell wall structure
- 刊名：Journal of Food Engineering
- 出版年：2017
- 出版时间：April 2017
- 年：2017
- 卷：199
- 期：Complete
- 页码：9-18
- 全文大小：2160 K
- 卷排序：199
文摘
Thermal inactivation property of Japanese radish pectin methylesterase was evaluated. The calculated inactivation constants showed Arrhenius-type temperature dependence. Texture changed during heating in 2 phases: decreases in elasticity and breaking force. The elasticity decreased due to cell membrane injury confirmed by impedance analysis. The breaking force decreased due to cell wall dissociation caused by pectin loss.