摘要
分别采用盐酸和果胶酶对天然橘皮果胶(PE)进行降解,得到2种修饰后的果胶。与PE相比,酸解果胶(APE)和酶解果胶(EPE)具有较低的酯化度和平均相对分子质量。高效液相色谱显示APE包含3个多糖片段,而EPE包含2个片段。PE的黏度要显著高于APE和EPE,这与它较高的平均相对分子质量有关。PE在溶液p H为6.0时,黏度最高,而APE和EPE则在p H4.0时黏度较高。此外,随着溶液中Ca^(2+)浓度的上升,EPE的黏度显著上升。
Natural citrus pectin（PE） was degraded by hydrochloric acid and pectinase,respectively,and transformed into the two modified pectins.As compared with PE,the pectin degraded by acid（APE） and the pectin degraded by enzyme（EPE） possessed the lower degree of esterification and average relative molecular mass.High performance liquid chromatography demonstrated that APE included three polysaccharide fragments and EPE possessed two fragments.The viscosity of PE was respectively higher than APE and EPE because of its higher average relative molecular mass.The viscosity of PE was highest when solution p H was 6.0,however,the viscosities of APE and EPE were highest when p H was 4.0.Moreover,the viscosity of EPE increased obviously with the increase of Ca^2＋ in solution.
出处
《食品科技》
CAS
北大核心
2016年第3期95-99,共5页
Food Science and Technology
基金
安徽省高校优秀青年人才支持计划重点项目(gxyq ZD2016361)
安徽省高校科学研究一般项目(113052015KJ01)
蚌埠学院博士科研启动项目
关键词
降解
果胶
黏度
高效液相色谱
degrade
pectin
viscosity
high performance liquid chromatography
