数字农科院2.0

The variation of hemicellulose and cellulose structure and its impact on enzymatic browning in apple pulp processing

文献类型： 外文期刊

作者： Wenyue Wang;Jiaxing Hu;Ying Xu;Xuan Li;Jinfeng Bi

作者机构：

关键词： Apples;Cellulose;Enzymatic browning;Hemicellulose;Structural characterization

期刊名称： Food Bioscience

ISSN： 2212-4292

年卷期： 2025 年 74 卷

页码：

收录情况： SCIE（2025版） ; ; 农林核心（2024版）

摘要： The role of cell wall polysaccharides, particularly hemicellulose and cellulose, in quality deterioration such as browning remains underexplored. This study examined structural, compositional, and physicochemical changes in hemicellulose and cellulose from browning pulp (BR), CaCl2-pretreated pulp (CA), and fresh control (FC) apples. In BR, hemicellulose experienced marked degradation and rearrangement, reflected by decreased branching degree, molecular weight, and polymer chain integrity, along with altered interchain stacking. Conversely, CaCl2 pretreatment preserved cell wall integrity, promoted intermolecular cross-linking, and effectively delayed browning. Hemicellulose in CA displayed distinct modifications, including altered methylation, molecular rearrangement, increased cross-linking, and higher deacetylation. These changes collectively enhanced molecular weight, thermal stability, and resistance to degradation. Cellulose also showed increased crystallinity and thermal stability. Physiological analysis suggested that enzymatic browning is associated with the interplay between polysaccharide degradation and oxidative stress. Notably, this study revealed a previously unrecognized mechanistic role of Ca2+ in reinforcing the hemicellulose-cellulose network, beyond its established function in pectin cross-linking. These findings provide mechanistic insights into how cell wall integrity influences browning resistance and establish a theoretical basis for strategies to preserve postharvest apple quality.

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