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1、现代食品科技ModernFoodScienceandTechnology2015,Vol.31,No.5低温贮藏李子细胞壁酶活性变化对果胶降解的影响梁洁玉，朱丹实，赵丽红，葛永红，曹雪慧，冯叙桥，励建荣（渤海大学食品科学研究院，渤海大学化学化工与食品安全学院，辽宁省食品安全重点实验室，辽宁锦州121013）摘要：细胞壁酶活性变化对果胶降解及果实软化影响较大。本文以“半边红”李子为原料，研究0℃和10℃低温贮藏时果胶物质和主要细胞壁多糖降解酶（PE,exo-PG,endo-PG,EG）活性变化，通过相关性研究阐明细胞壁酶活性对果胶降解的影响。结果表明，低温贮藏时，四种细胞壁降解酶活性变化各不
2、相同，较低的温度能够在一定程度上抑制各酶活性。0℃和10℃温度贮藏时，PE活性变化在5d之后显著差异，exo-PG活性变化在整个贮藏期差异显著。0℃和10℃贮藏李子endo-PG和EG活性在前10d贮藏过程中变化差异均不明显。endo-PG和EG活性变化趋势接近，且endo-PG活性峰值出现比EG晚。相关性分析表明，原果胶和SSP与WSP含量变化显著负相关；PE活性与ASP和HSP含量变化显著正相关，PG对原果胶和SSP向WSP转化的过程中起到较为重要的作用。EG对李子果胶降解的影响作用不大。关键词：李子；果胶；细胞壁酶；降解；软化文章篇号：1673-9078(2015)5-212-218
3、DOI:10.13982/j.mfst.1673-9078.2015.5.034EffectofChangesinCellWallEnzymeActivityonDegradationofPectinduringLow-temperatureStorageofPlumLIANGJie-yu,ZHUDan-shi,ZHAOLi-hong,GEYong-hong,CAOXue-hui,FENGXu-qiao,LIJian-rong(ResearchInstituteofFoodScience,BohaiUniversity;CollegeofChemistry,ChemicalEngineer
4、ingandFoodSafety,BohaiUniversity;FoodSafetyKeyLabofLiaoningProvince,Jinzhou121013,China)Abstract:Changesincellwallenzymeactivityareknowntosignificantlyaffectpectindegradationandfruitsoftening.Changesinthepectincontentandactivityofcellwallpolysaccharide-degradingenzymes(PE,exo-PG,endo-PG,andEG)duri
5、nglow-temperaturestorage(0℃and10℃)of“banbianhong”plumwereinvestigatedinthisstudy.Correlationanalysiswascarriedouttoexploretheeffectofcellwallenzymeactivityonpectindegradation.Theresultsshowedthatthechangesintheactivitiesoffourcellwallenzymesweredifferentduringlow-temperaturestorage,indicatingthatl
6、owertemperaturesinhibitedenzymeactivitytoacertainextent.PEactivityshowedsignificantdifferenceafter5daysstorageunder0℃and10℃,whilesignificantdifferenceswerefoundinexo-PGactivityduringtheentirestorageperiod.Whentheplumwasstoredat0℃and10℃,activitiesofendo-PGandEGdidnotshowsignificantdifferenceduringt
7、hefirst10daysandthetrendofchangesinendo-PGactivitywassimilartothatofEG,however,thepeakvalueofendo-PGactivityappearedlaterthanthatofEG.Theresultsofcorrelationanalysisbetweenpectincontentandcellwallenzymeactivitysh
