摘要
以干燥柠檬皮渣为原料,采用酸法提取(traditional acid extraction,TAE)、酶法提取(enzyme extraction,EE)、微波法辅助提取(microwave assisted extraction,MAE)、超高压法辅助提取(ultra-high pressure assisted extraction,UHPAE)及超声波法辅助提取(ultrasound assisted extraction,UAE)5种方法提取果胶,研究不同提取方法对柠檬果胶理化特性、流变特性及乳化特性的影响,并与商品柠檬果胶比较。结果表明:所有果胶半乳糖醛酸含量均超过国标的要求;酯化度均大于50%,属于高甲氧基果胶;傅立叶红外光谱显示,各果胶均具有果胶的特征官能团,说明不同提取方法不会对果胶结构产生影响。不同方法所得果胶的表观黏度、粒径、Zeta电位及乳化稳定性等的大小具有相同的顺序:MAE>UHPAE>UAE>EE>TAE>CLP,即5种提取方法得到果胶的特性均高于CLP,且其他4种提取方法所得果胶又优于酸法,说明采用现代技术辅助改进酸法提取,得到的柠檬果胶的各项特性均更好,这为研究不同方法提取柠檬果胶在食品工业中的应用提供了基础。
Dry lemon peels were used as raw materials to extract pectin by five methods,including traditional acid extraction(TAE),enzyme extraction(EE),microwave assisted extraction(MAE),ultra-high pressure assisted extraction(UHPAE)and ultrasound assisted extraction(UAE).Then,effects of different extracting methods on physicochemical,rheological and emulsifying properties of lemon pectin were explored.Also,comparison was made with commercial lemon pectin.Results showed that all pectins,galacturonic acid content exceeded the national standard of 65%;and the esterification degree was higher than 50%,suggesting that lemon pectin was a kind of high methoxyl pectin.Fourier Transform Infrared Spectrometry(FTIS)showed that pectin extracted by different methods had pectin characteristic functional groups,indicating that the extraction method adopted would not affect the pectin structure.The apparent viscosity,particle size,Zeta potential and emulsifying stability of different pectin have the identical order:MAE>UHPAE>UAE>EE>TAE>CLP.The properties of pectin obtained by the five extraction methods were higher than those of CLP,while the pectin obtained by other four extraction methods was better than that obtained by acid method,indicating that on the basis of TAE,the properties of lemon pectin obtained by adopting certain modern technical acid-assisted extraction method can be improved,which provided a basis for further study on the application of lemon pectin extracted by different methods in food industry.
作者
刘江
雷激
张俊
胡玲
LIU Jiang;LEI Ji;ZHANG Jun;HU Ling(Food and Bioengineering College,Xihua University,Chengdu 610039,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第23期199-206,共8页
Food and Fermentation Industries
基金
西华大学研究生创新基金项目(ycjj2019078)
关键词
柠檬皮渣
提取方法
果胶
理化特性
流变特性
乳化特性
dry lemon peels
extraction methods
pectin
physicochemical properties
rheological properties
emulsifying properties
