脉冲电场处理降低了菊芋（Oxalis tuberosa）块茎中的草酸盐含量，同时保留了淀粉颗粒和块茎的整体结构完整性。

Pulsed electric field processing reduces the oxalate content of oca (Oxalis tuberosa) tubers while retaining starch grains and the general structural integrity of tubers.

机构信息

Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Department of Botany, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North, New Zealand.

Department of Botany, University of Otago, PO Box 56, Dunedin 9054, New Zealand.

出版信息

Food Chem. 2018 Apr 15;245:890-898. doi: 10.1016/j.foodchem.2017.11.085. Epub 2017 Nov 23.

DOI:10.1016/j.foodchem.2017.11.085

PMID:29287457

Abstract

The aims of this research were to investigate if pulsed electric field (PEF) treatments caused cellular/structural alterations in Oxalis tuberosa (oca) tubers and if PEF treatment could reduce tuber oxalate levels. Whole oca tubers were treated with PEF at different electric field strengths up to 1.2 kV/cm. PEF treatments above 0.5 kV/cm caused tubers to soften, but differences in the electrical properties of the tuber tissues led to an uneven PEF effect with the tuber inner cores softening more than the middle regions. Cell viability tests confirmed the unevenness of the PEF effect, however PEF caused no changes in overall tuber/tissue structure. Even at high electric field strengths the cell remained largely intact and most starch grains were retained within the cells. Despite the retention of starch, PEF treatment reduced tuber oxalate contents by almost 50% in some tissues and could potentially aid the development of low oxalate oca-based foods.

摘要

本研究旨在探讨脉冲电场（PEF）处理是否会引起 Oxalis tuberosa（食用牛舌黄）块茎的细胞/结构变化，以及 PEF 处理是否可以降低块茎中的草酸盐含量。将整个食用牛舌黄块茎用不同的电场强度的 PEF 进行处理，最高可达 1.2 kV/cm。电场强度高于 0.5 kV/cm 会导致块茎变软，但由于块茎组织的电特性不同，PEF 的效果不均匀，块茎内部核心比中部区域软化得更厉害。细胞活力测试证实了 PEF 效果的不均匀性，但 PEF 并未改变块茎/组织的整体结构。即使在高电场强度下，细胞仍然基本完整，并且大多数淀粉颗粒保留在细胞内。尽管淀粉得以保留，但 PEF 处理使某些组织中的块茎草酸盐含量降低了近 50%，这可能有助于开发低草酸盐的食用牛舌黄为基础的食品。