Abstract：
The effect of hawthorn berries ripeness on the physicochemical, structural and functional properties of hawthorn pectin (HP) and its potential in sweet cherry preservation were investigated. With the advanced ripeness of hawthorn berries, the galacturonic acid (GalA) content decreased from 59.70 mol% to 52.16 mol%, the molecular weight (Mw) reduced from 368.6 kDa to 284.3 kDa, the microstructure exhibited variable appearance from thick lamella towards porous cross-linked fragment, emulsifying activity and emulsions stability, antioxidant activities, α-amylase and pancreatic lipid inhibitory capacities significantly increased. The heated emulsion stored for 30 d presented higher creaming index and more ordered oil droplets compared to the unheated emulsion. With the extended berries ripeness, the firmness of HP gels remarkably decreased from 225.69 g to 73.39 g, while the springiness increased from 0.78 to 1.16, HP exhibited a superior inhibitory effect in water loss, browning, softening, and bacterial infection in sweet cherries preservation.
摘要：
山楂浆果成熟度对物理化学的影响，研究了山楂果胶（HP）的结构和功能特性及其在甜樱桃保鲜中的潜力。随着山楂浆果的成熟，半乳糖醛酸(GalA)含量从59.70mol%下降到52.16mol%,分子量（Mw）从368.6kDa降至284.3kDa，微观结构表现出变化的外观，从厚的薄片到多孔交联片段，乳化活性和乳液稳定性，抗氧化活性，α-淀粉酶和胰腺脂质抑制能力显着增加。与未加热的乳液相比，储存30d的加热乳液呈现更高的乳化指数和更有序的油滴。随着浆果的成熟，HP凝胶的硬度从225.69g下降到73.39g，当弹性从0.78增加到1.16时，HP对失水表现出优异的抑制作用，褐变,软化，和细菌感染在甜樱桃的保存。
