•  
  •  
 

Abstract

Infrared spectroscopy, ion chromatography and HPLC were used to analyze the changes of pectin components and their contents during pepper peeling by solid-state fermentation. The results showed that the water-soluble pectin and acid-soluble pectin were high degree of esterification pectin, while the chelating pectin was low degree of esterification pectin. The content of water-soluble pectin increased in the first 36 h and then decreased during fermentation, while the content of acid-soluble pectin and chelating pectin increased after ripening with ethephon and then decreased during the whole fermentation process. Galacturonic acid in the pectin backbone was degraded rapidly in 24~48 h. Arabinose in the branch chain was degraded rapidly in 12~24 h, while galactose in the branch chain was degraded rapidly in 12~24 h. Galactose and arabinose were almost completely degraded in 48~60 h. This suggests that the pepper peeling is mainly.

Publication Date

4-28-2016

First Page

14

Last Page

18

DOI

10.13652/j.issn.1003-5788.2016.04.004

References

[1] Ahmad N, Fazal H, Abbasi B H, et al. Biological role of Piper nigrum L.(Black pepper): A review[J]. Asian Pacific Journal of Tropical Biomedicine, 2012, 2(3): S1 945-S1 953.
[2] 张水平, 谷风林, 吴桂苹, 等. 胡椒果与胡椒叶抗氧化能力的比较[J]. 食品工业科技, 2013, 34(20): 130-134.
[3] Bagheri H, Manap M Y B A, Solati Z. Antioxidant activity of Piper nigrum L. essential oil extracted by supercritical CO2 extraction and hydro-distillation[J]. Talanta, 2014, 121: 220-228.
[4] 阿荣. 胡椒碱衍生物合成及其调脂作用研究[D]. 北京: 北京中医药大学, 2015: 17-21.
[5] 唐坚, 刘四新, 侯源源, 等. 胡椒脱皮方法研究进展[J]. 热带农业科学, 2009, 29(7): 66-68.
[6] Vijayan V, Kumar A, John Z. Purification and characterization of polygalacturonase from Bacillus licheniformis MTCC 5408-An industrially important bacterium for white pepper production[J]. International Journal of Applied Biotechnology and Biochemistry, 2013, 3(1): 25-36.
[7] 熊海波. 胡椒的固态发酵脱皮研究[D]. 海口: 海南大学, 2011: 54.
[8] 李影, 李从发, 刘四新, 等. 乙烯利对胡椒固态发酵脱皮的影响[J]. 食品与机械, 2014, 30(6): 187-190.
[9] Zhou Hong-wei, Sonego L, Khalchitski A, et al. Cell wall enzymes and cell wall changes in `Flavortop' nectarines: mRNA abundance, enzyme activity, and changes in pectic and neutral polymers during ripening and in woolly fruit[J]. Journal of the American Society for Horticultural Science American Society for Horticultural Science, 2000, 125(5): 630-637.
[10] 冯静. 菠萝皮果胶的提取、理化性质及其多糖组成的研究[D]. 南昌: 南昌大学, 2012: 14-15.
[11] Garna H, Mabon N, Wathelet B, et al. New method for a two-step hydrolysis and chromatographic analysis of pectin neutral sugar chains[J]. Journal of Agricultural and Food Chemistry, 2004, 52(15): 4 652-4 659.
[12] Levigne S, Thomas M, Ralet M C, et al. Determination of the degrees of methylation and acetylation of pectins using a C18 column and internal standards[J]. Food Hydrocolloids, 2002, 16(6): 547-550.
[13] Cˇerná M, Barros A S, Nunes A, et al. Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives[J]. Carbohydrate Polymers, 2003, 51(4): 383-389.
[14] Monfregola L, Leone M, Vittoria V, et al. Chemical modification of pectin: environmental friendly process for new potential material development[J]. Polymer Chemistry, 2011, 2(4): 800-804.
[15] Mano J F, Koniarova D, Reis R L. Thermal properties of thermoplastic starch/synthetic polymer blends with potential biomedical applicability[J]. Journal of Materials Science: Materials in Medicine, 2003, 14(2): 127-135.
[16] Yapo B M. Biochemical characteristics and gelling capacity of pectin from yellow passion fruit rind as affected by acid extractant nature[J]. Journal of Agricultural and Food Chemistry, 2009, 57(4): 1 572-1 578.
[17] Kumar A, Chauhan G S. Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor[J]. Carbohydrate Polymers, 2010, 82(2): 454-459.
[18] Pappas C S, Sakkas L, Moschopoulou E, et al. Direct determination of lactulose in heat‐treated milk using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares regression[J]. International Journal of Dairy Technology, 2015, 68(3): 448-453.
[19] Wu Wen-lin, Zhu Yuan-ting, Zhang Li, et al. Extraction, preliminary structural characterization, and antioxidant activities of polysaccharides from Salvia miltiorrhiza Bunge[J]. Carbohydrate Polymers, 2012, 87(2): 1 348-1 353.
[20] Chen Xiao-ming, Jin Jing, Tang Jia, et al. Extraction, purification, characterization and hypoglycemic activity of a polysaccharide isolated from the root of Ophiopogon japonicus[J]. Carbohydrate Polymers, 2011, 83(2): 749-754.
[21] 李英华, 朱威. 不同酯化度和分子量的果胶解酒效果的比较研究[J]. 天然产物研究与开发, 2014, 26(11): 1 868-1 871.
[22] Bethke G, Grundman R E, Sreekanta S, et al. Arabidopsispectin methylesterases contribute to immunity against Pseudomonas syringae[J]. Plant Physiology, 2014, 164(2): 1 093-1 107.
[23] de Vries J. Properties of weak LMA-pectin-and alginate-gels[J]. Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids, 2014, 17: 190.
[24] 徐晓波. 李果实成熟过程中细胞壁多糖的降解和相关酶的研究[D]. 扬州: 扬州大学, 2008: 32-34.
[25] 金昌海, 索标, 阚娟, 等. 桃果实成熟软化过程中细胞壁多糖降解特性的研究[J]. 扬州大学学报: 农业与生命科学版, 2006, 27(3): 70-75.
[26] 周林燕, 廖小军, 曹霞敏, 等. 高压二氧化碳对桃果胶甲基酯酶活性的钝化效果与动力学研究[J]. 高压物理学报, 2014, 28(6): 753-761.

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.