果胶结构影响果蔬汁品质机制揭示

Core Insights - The research team from the Chinese Academy of Agricultural Sciences has analyzed the structural characteristics of chelating pectin and alkali-soluble pectin, revealing their regulatory mechanisms on the physicochemical quality of fruit and vegetable juices [1][2] - Pectin is a key polysaccharide in fruit and vegetable juices that determines product rheological properties, such as viscosity and turbidity stability, directly affecting the quality attributes like "mouthfeel" and "flavor release" [1][2] Research Findings - The study focused on typical juice materials, peach and carrot, and utilized dynamic high-pressure technology to treat the pectin in the juices [1][2] - High-pressure homogenization significantly altered the structure of both chelating pectin and alkali-soluble pectin, with carrot juice naturally having a higher viscosity than peach juice due to differences in pectin content [2] - After high-pressure treatment, the viscosity of carrot juice decreased by approximately 35%, confirming the impact of pectin structure on the rheological properties of fruit and vegetable juices [2] Implications for Industry - The findings provide a clear technical pathway for food companies to develop "high stability, superior taste" fruit and vegetable juice products by optimizing pectin structure during processing [2] - By regulating the pectin structure, companies can enhance the physicochemical properties of fruit and vegetable juices, reducing issues like layering and sedimentation during storage, thereby maintaining more functional components [2]