Relationship between changes in texture of fruit and vegetables during cooking, drying or pressurization and pectic substances

水果和蔬菜在烹饪、干燥或加压过程中质地的变化与果胶物质之间的关系

• 批准号: 22500746
• 负责人: FUCHIGAMI Michiko
• 金额: $ 2.83万
• 依托单位: Fukuyama University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2010
• 资助国家: 日本
• 起止时间: 2010-04-01 至 2014-03-31
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-22500746/
• 关键词: 野菜; 果実; ペクチン; テクスチャー; 調理; 乾燥; 高圧力; 組織; ヤマクラゲ; ステムレタス; 加熱調理; βー脱離; 加熱処理; 高圧力処理; 電子顕微鏡; リンゴ; イチゴ; 日向夏; カリン; 金糸瓜; ジャガイモ; ユズ; 物性

Relationship between changes in texture of fruit and vegetables during cooking, drying or pressurization and pectin was investigated. The flesh of spaghetti squash separated into strands by trans-elimination of pectin when cooked. Raw Chinese quince was firm. However, when cooked, it was softened by hydrolysis. The potatoes soaked-then-cooked in calcium rich tap-water (pH 8) were firmer than those in tap-water (pH 6). The pectin de-esterified by soaking was resistant to degradation by trans-elimination and increased the binding with calcium; consequently, tissues remained firmer. When the dried stem-lettuce (Yama-kurage) was cooked, it maintained a crisp texture. The demethoxylation of pectin during drying inhibited the degradation of pectin during cooking. High-pressure-induced marmalade was evaluated as better than heat-induced marmalade because a natural color and flavor were maintained.

研究了果蔬在蒸煮、干燥或加压过程中的质构变化与果胶的关系。意大利面条南瓜的果肉在烹调时通过果胶的反式去除而分离成线条。生的中国木瓜很结实。然而，当煮熟时，它会被水解物软化。在富钙自来水(PH 8)中浸泡后煮熟的土豆比在自来水(PH 6)中浸泡的土豆更坚硬。经浸泡脱酯的果胶不会被反式消除降解，并增加了与钙的结合；因此，组织保持更坚硬。当干生菜(Yama-kurage)煮熟时，它保持了脆脆的质地。果胶在干燥过程中的去甲氧基作用抑制了果胶在蒸煮过程中的降解。高压诱导的橘子酱被认为比热诱导的橘子酱更好，因为它保持了天然的颜色和风味。

项目成果

生食のおいしさとリスク, PP. 235-250, 第3節生野菜のおいしさとは第1項テクスチャーを分析・加熱による変化を分担執筆

生吃蔬菜的美味和风险，PP. 235-250，第 3 节 生吃蔬菜的美味是什么？第 1 节分析加热后的质地和变化 合着

• 发表时间: 2013
• 作者: 渕上倫子;他57名
• 通讯作者: 他57名

調理・加工による食品物性の挙動と組織に関する総合的研究

综合研究烹饪和加工过程中食品物理性质的行为和结构

• 发表时间: 2013
• 期刊: 日本調理科学会誌(平成24年度日本調理科学会学会賞受賞記念論文)
• 作者: 宮岡洋三;膣田一郎;岩森大;玉木有子;川上心也;宮岡里美;渕上倫子
• 通讯作者: 渕上倫子

イモ類の調理科学と食文化

马铃薯的烹饪科学与饮食文化

• 发表时间: 2012
• 作者: 桑田寛子;治部祐里;田淵真愉美;寺本あい;木村安美;渕上倫子;吉永 隆夫,原 知子;渕上倫子
• 通讯作者: 渕上倫子

Changes in texture, structure and pectin of peach during pressurization, heating or processing of high-pressure-induced and heat-induced jam

桃在加压、加热或高压热果酱加工过程中质构、结构和果胶的变化

• 发表时间: 2013
• 期刊: Journal of Food Science and Engineering
• 作者: Kuwada;H.;Jibu;Y.;Nakamura;K.;Tabuchi;M.;Teramoto;A.;Ishii;K.;Kimura;Y.;Fuchigami;M.
• 通讯作者: M.

The quality of high pressure-induced and heat-induced yuzu marmalade

高压热诱导柚子果酱的品质

• 发表时间: 2010
• 期刊: High Pressure Research
• 影响因子: 2
• 作者: Kuwada;H.;Jibu,Y.;Teramoto;A.;Fuchigami;M.
• 通讯作者: M.