促进植物内源性果胶甲酯酶催化作用的因素与机制及其在果蔬加工中的应用

doi:10.7506/spkx1002-6630-20210202-036

食品科学 ›› 2022, Vol. 43 ›› Issue (9): 258-267.doi: 10.7506/spkx1002-6630-20210202-036

促进植物内源性果胶甲酯酶催化作用的因素与机制及其在果蔬加工中的应用

徐嘉悦，王永涛，饶雷，吴晓蒙，廖小军，赵靓

（1.中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业农村部果蔬加工重点实验室，食品非热加工北京市重点实验室，北京 100083；2.中国农业大学（兴化）健康食品产业研究院，江苏兴化 225700）

出版日期:2022-05-15 发布日期:2022-05-27
基金资助:
国家自然科学基金青年科学基金项目（31901707）；财政部和农业农村部：国家现代农业产业技术体系资助；中国农业大学（兴化）健康食品产业研究院开放基金项目（201912）

Pectin Demethylesterification: A Review of the Factors that Promote the Catalysis of Plant Endogenous Pectin Methyl Esterase on It, the Underlying Mechanism and Its Application in Fruit and Vegetable Processing

XU Jiayue, WANG Yongtao, RAO Lei, WU Xiaomeng, LIAO Xiaojun, ZHAO Liang

(1. National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agricultural and Rural Affairs, Key Laboratory of Non-thermal Food Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China)

Online:2022-05-15 Published:2022-05-27

摘要/Abstract

摘要： 植物内源性果胶甲酯酶（pectin methylesterase，PME）存在于天然植物组织中，可以催化高酯果胶脱甲基酯化生成低酯果胶，进而影响果蔬硬度、出汁率等质构及加工品质。一方面，为了避免贮藏期间出现果蔬汁浑浊沉淀、果蔬罐头中果肉变软、调味酱（如辣椒酱）中皮肉分离等不良品质，会在加工过程中抑制PME活性；另一方面，为了提高果蔬汁出汁率、生产低酯果胶等，也可在食品中添加外源PME。目前，对于通过激活内源PME来改善食品加工的研究较少，因此，本综述重点讨论促进植物内源性PME催化作用的因素与机制及其在果蔬贮藏加工中的应用，为植物内源性PME在果蔬加工中的充分利用提供理论参考。

关键词: 内源性果胶甲酯酶；激活；果胶；果蔬加工

Abstract: Pectin methylesterase (PME) exists naturally in plant tissues and can catalyze the demethyl esterification of high-ester pectin into low-ester pectin, which affects the hardness, juice yield and other texture and processing quality of fruits and vegetables. During the processing of fruits and vegetables, PME needs to be inhibited in order to avoid undesirable quality attributes such as excessive turbidity in fruit and vegetable juices, softening of canned fruits and vegetables, and separation between fruit skin and flesh in seasoning sauce such as chili sauce. One the other hand, in order to improve the juice yield of fruits and vegetables and produce low-ester pectin, exogenous PME needs to be added into products. Currently, there are few studies on activating endogenous PME to improve food processing. Therefore, this article focuses on the factors that promote the catalysis of plant endogenous PME on pectin demethylesterification, the underlying mechanism and its applications in fruit and vegetable storage and processing, which hopefully will provide a reference for the application of plant endogenous PME in fruit and vegetable processing.

Key words: endogenous pectin methylesterase; activation; pectin; fruit and vegetable processing

中图分类号:

TS255.36

徐嘉悦，王永涛，饶雷，吴晓蒙，廖小军，赵靓. 促进植物内源性果胶甲酯酶催化作用的因素与机制及其在果蔬加工中的应用[J]. 食品科学, 2022, 43(9): 258-267.

XU Jiayue, WANG Yongtao, RAO Lei, WU Xiaomeng, LIAO Xiaojun, ZHAO Liang. Pectin Demethylesterification: A Review of the Factors that Promote the Catalysis of Plant Endogenous Pectin Methyl Esterase on It, the Underlying Mechanism and Its Application in Fruit and Vegetable Processing[J]. FOOD SCIENCE, 2022, 43(9): 258-267.

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促进植物内源性果胶甲酯酶催化作用的因素与机制及其在果蔬加工中的应用

Pectin Demethylesterification: A Review of the Factors that Promote the Catalysis of Plant Endogenous Pectin Methyl Esterase on It, the Underlying Mechanism and Its Application in Fruit and Vegetable Processing

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