Effect of Vacuum Impregnation with Calcium on Impregnation Properties and Cell Wall Polysaccharides of Lapins Cherry
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Abstract:
The effects of calcium content and impregnation time on the coupling hydrodynamic mechanism and the deformation-relaxation phenomena (HDM-DPR) model of Lapins cherry during vacuum impregnation (VI) were investigated. The properties of VI of the HDM-DPR model examined included the volumetric deformation coefficient, impregnation volume fraction, and effective porosity. The validity of the model was verified, and the effect of VI with calcium treatment on the content and structure of cell wall polysaccharides was investigated. The results suggested that the HDM-DPR model could predict the calcium content of post-treatment Lapins cherries when the calcium concentration in the solution was ≤3%. Additionally, the process of VI with calcium treatment had no significant effect on the content of cell wall polysaccharides (p>0.05). Atomic force microscopy (AFM) showed that the chain widths of the chelate-soluble pectins (CSP) of the cherry were between 40 and 120 nm. VI with calcium treatment significantly affected the chain widths of these pectins (p<0.05); the pectins in the calcium-treated group had more chains with higher width (120~160 nm) than those in the control group. Qualitative analysis of the AFM images showed that there were more polymers and “wreath” structures in the calcium-treated group than in the control group. Thus, calcium ions could enhance crosslinking between pectin molecules.
