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文章摘要
橄榄盐胚表层析出物形成影响因素的研究
Formation of White Sediment on the Surface of Salted Chinese Olive
  
DOI:10.3969/j.issn.1673-1689.2020.04.009
中文关键词: 橄榄  表层析出物  盐渍
英文关键词: Chinese olive,white sediment on the surface of salted,salt marsh
基金项目:
作者单位
丘金辉 福建农林大学 食品科学学院福建 福州 350000
福建省特种淀粉品质科学与加工技术重点实验室福建 福州 350000 
邱建清 福建农林大学 食品科学学院福建 福州 350000
福建省特种淀粉品质科学与加工技术重点实验室福建 福州 350000 
周美龄 福建农林大学 食品科学学院福建 福州 350000
福建省特种淀粉品质科学与加工技术重点实验室福建 福州 350000 
刘清培 福州大世界橄榄有限公司福建 福州350002 
曾绍校 福建农林大学 食品科学学院福建 福州 350000
福建省特种淀粉品质科学与加工技术重点实验室福建 福州 350000 
林少玲 福建农林大学 食品科学学院福建 福州 350000
福建省特种淀粉品质科学与加工技术重点实验室福建 福州 350000 
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中文摘要:
      为控制橄榄盐胚表层析出物的形成,提高产品的感官品质,作者从品种和盐渍条件两个方面分析了析出物形成的影响因素。首先,分析“饶平”、“惠圆”、“长营”3个橄榄品种的主要成分及组成;其次,通过浊度仪研究盐渍条件对析出物形成的影响。结果表明:3种橄榄的内容析出物的主要成分和矿质元素差异不大,但相较于“惠圆”、“长营”等两个品种,“饶平”榄析出盐胚表层最多,且多酚与可溶性蛋白质含量最高,表皮多酚质量分数高达(2.675±0.035)%(湿重)。因此,揭示多酚及可溶性蛋白质为盐胚表层析出物的关键前体物质。H+通过改变蛋白疏水性进而影响蛋白、多酚的结合,当盐渍液初始pH为2.25~2.50时,析出物最少;随着食盐与焦亚硫酸钠浓度的增大,析出物析出量下降,可能是由于高浓度食盐降低蛋白溶解性,而焦亚硫酸钠能保护多酚,破坏蛋白质结构,阻止两者结合;高浓度Ca2+与酚羟基络合形成难溶物,当Ca2+质量浓度低于2.5g/L时,对析出物无影响,超过2.5 g/L则对析出物有一定促进作用。调节盐渍条件能有效抑制析出物的形成。
英文摘要:
      In order to control the formation of white sediment on the surface of salted Chinese olive (WSSCO), improve the product quality and promote the absorption of nutrients, the effects of two factors, variety and salting, were investigated. Three varieties, Raoping, Huiyuan and Changying, were selected and the turbidity meter was used for evaluation of the salting conditon. The results showed that there were little difference for the main components and mineral elements among three varieties. Raoping had the highest contents of polyphenols and soluble protein,especially the polyphenol content in peel was(2.675 ±0.035)%(wet weight). Polyphenols and soluble protein might be the precursors of WSSCO. H+ could change the protein hydrophobicity to affect the combination of protein and polyphenols. When pH of salt solution was 2.25~2.50,the production of WSSCO was minimum. The high concentration salt could reduce the protein solubility,while sodium metabisulfite could protect polyphenols and destroy protein structure, thus preventing their combination. Therefore,with the increase of salt and sodium metabisulfite concentration,the WSSCO content decreased. The high concentration of Ca2+ could combine with phenolic hydroxyl to form insoluble compounds. When the Ca sup>2+ concentration was below 2.5 g/L,there was no effect on WSSCO formation,while the concentration was more than 2.5 g/L,it could promote the formation of WSSCO. So, regulating saline conditions could inhibit the formation of WSSCO.
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