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Study on the preservation of agricultural products by means of hydrophobic hydration

疏水水合农产品保鲜研究

基本信息

批准号：
05806032
负责人：
OSHITA Seiichi
金额：
$ 1.09万
依托单位：
The University of Tokyo (1994)Mie University (1993)
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1993
资助国家：
日本
起止时间：
1993 至 1994
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-05806032/
关键词：
Agricultural products Preservation Hydrophobic hydration Structured water Plant cell

项目摘要

The suppression of metabolism plays an important role in keeping agricultural products fresh. Metabolism is based on intracellular chemical reactions which are, for the most part, enzyme mediated. As the diffusion of substrate regulates the enzyme reaction rate, the decrease in the diffusion rate of substrate may lead to the suppression of metabolism. When the water in a cell becomes "structured", the viscosity of water increases and the diffusion rate of substrates desreases. Hence, a way for suppression of metabolism can be thought to make intracellular water structured. On this basis, the present study was designed to develop a preservation method that controls the state of intracellular water by means of the formation of structured water.When nonpolar gas dissolves in water, the number of hydrogen-bonded water molecules increases by creation of hydrophobic hydration and the water becomes structured. Among many nonpolar gases that create hydrophobic hydration, inert gases are most suitable since they are expected not to cause chemical changes in cells. Xenon was selected because of the greater degree of structured water formation with xenon compared to other inert gases. The increase of the number of hydrogen-bonded water molecules caused by the dissolution of xenon was confirmed by the NMR experiment. The proton chemical shift indicated the greater chemical shift for the xenon solution compared to the water without xenon.The method was applied to the preservation of broccoli and eggplant. The concentration and quantity of CO2 measured for the broccoli and eggplant during preservation under given pressure of xenon were distinctly smaller compared to those preserved in an air-tight condition at the same temperature. The results supported the validity of the proposed preservation method.

代谢抑制在农产品保鲜中起着重要作用。代谢是基于细胞内的化学反应，其中大部分是酶介导的。底物的扩散调节着酶的反应速率，底物扩散速率的降低可能导致代谢的抑制。当细胞中的水变得“结构化”时，水的粘度增加，底物的扩散速率降低。因此，可以认为抑制代谢的一种方法是使细胞内水结构化。在此基础上，本研究旨在开发一种通过结构化水的形成来控制细胞内水状态的保存方法。当非极性气体溶解在水中时，由于疏水水合作用的产生，氢键水分子的数量增加，水变得有结构。在许多产生疏水水合作用的非极性气体中，惰性气体是最合适的，因为它们不会引起细胞内的化学变化。之所以选择氙气，是因为与其他惰性气体相比，氙气更容易形成结构水。通过核磁共振实验证实了氙溶解引起的氢键水分子数量的增加。质子的化学位移表明，与没有氙的水相比，氙溶液的化学位移更大。将该方法应用于西兰花和茄子的保鲜。在一定的氙气压力下保存的西兰花和茄子的二氧化碳浓度和数量明显小于在相同温度下密闭保存的西兰花和茄子。结果支持了所提出的保存方法的有效性。