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热处理、多胺处理对黄瓜膜脂肪酸变化的影响
Effects on Changing of Membrane Fatty Acid in Cucumber by Heat and Polyamine Treatment
【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。
【Abstract】 The chilling-resistance of fruits and vegetables in storage was enhanced by heat and polyamine treatments. There was high correlationship 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.
【Key words】 heat treatment; polyamine treatment; fatty acid; cucumber; storage;
- 【文献出处】 食品科学 ,Food Science , 编辑部邮箱 ,2006年05期
- 【分类号】S642.2
- 【被引频次】25
- 【下载频次】359