摘要
分别以盐酸和磷酸氢二钠为提取剂从甘薯渣中提取果胶,经乙醇沉淀和冷冻干燥得到甘薯果胶。研究酸法、盐法2种工艺对甘薯果胶物化特性的影响。结果表明:盐提果胶纯度为(81.5±9.3)%,溶解度(99.8±1.6)%,黏度为(22±4.6)%,酯化度为(58.2±3.5)%,胶凝度为(146.1±3.5)%。盐提果胶物化特性优于酸提果胶,与苹果果胶相似,盐提果胶的纯度高,水溶性较好,适合食品工业应用。研究对甘薯果胶的工业化生产具有理论及实践意义。
Pectin from sweet potato with HCI and Na2HPO4 was studied. The pectin was precipitated by alcohol and dried by freeze method. The effects of these two technologies on physicochemical properties of sweet potato pectin were compared. The results showed that： the purity of pectin with Na2HPO4 was （81.5±9.3）%, solubility （99.8±1.6）%, viscosity （22±4.6）%, and degree of esterification （58.2±3.5）%, degree of gelation （146.1±3.5）%. The physiochemical properties of the pectin with Na2HPO4 were superior. It is similar to apple pectin. The purity of pectin with Na2HPO4 was higher, and its water-soluble was better, which is suitable for food industry. The research is of theoretical and practical significance for the industrial production of sweet potato pectin.
出处
《食品科技》
CAS
北大核心
2012年第8期204-207,共4页
Food Science and Technology
关键词
果胶
提取工艺
物化特性
sweet potato pectin
extraction process
physicochemical properties
