摘要
热处理和多胺处理可以提高果蔬的抗冷性,植物耐冷性与膜流动性及膜脂肪酸构成关系密切,本文研究表明热处理和多胺处理可以明显降低不饱和脂肪酸下降速率,保持膜脂高的不饱和脂肪酸组成,延缓脂肪酸不饱和度下降,抑制脂肪酸的膜脂过氧化;保持高价位的不饱和脂肪酸,从而提高了膜的流动性,这有利于提高膜的抗冷性和对低温的适应能力。
The chilling-resistance of fruits and vegetables in storage was enhanced by heat and polyamine treatments. There was high correlafionship between chilling-resistance and liquidity of cucumber membrane and fatty acid composition. The results showed that heat and polyamine treatment had more effects such as significantly retarded dropping rate of UFA; maintained more UFA proportions; staved declining of UFA/FA value; restrained oxidation of membrane fatty acids; kept high levels of UFA components. The liquidity of membrane was improved in favor of heightening resistance-chilling and adaptation to low temperature.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第5期246-249,共4页
Food Science
基金
北京市自然科学基金资助项目(6002003)
关键词
热处理
多胺处理
膜脂肪酸
黄瓜
贮藏
heat treatment
polyamine treatment
fatty acid
cucumber, storage
