摘要
为了研究琯溪蜜柚未成熟果实作为果胶生产原料的可行性,对其果胶酸法提取工艺及碱法脱酯后的果胶理化性质进行了对比研究。结果表明,优化得到琯溪蜜柚未成熟果实果胶酸法提取工艺:粉碎过80目筛、料液比1∶20 g/mL、提取时间90 min、pH值1.4、提取温度90℃,此条件下果胶提取得率为9.24%;经过碱法脱酯后,果胶提取得率为7.49%。酸法提取和碱法脱酯果胶乳化活性分别为49.85%和8.93%,乳化稳定性分别为51.05%和14.78%,持水性分别为0.86和18.02 g/g,持油性分别为5.75和6.30 g/g,酯化度分别为74.68%和48.33%,半乳糖醛酸含量分别为66.06%和55.52%。红外分析显示碱法脱酯改变了果胶的氢键及酯键结构。本研究为琯溪蜜柚及其他柑橘未成熟果实中果胶的提取利用提供参考。
To investigate the feasibility of immature fruit of Citrus grandis L.Osbeck.(Guanxi pomelo)as a raw material for pectin production,a comparative study was conducted on the extraction process of pectin through the acidic method and the physicochemical properties of pectin after alkaline de-esterification.The results indicated that the optimized acid extraction process of pectin from immature fruits of Guanxi pomelo was as follows:grinding through an 80 mesh sieve,material-to-liquid ratio of 1∶20 g/mL,extraction time of 90 min,pH value of 1.4,and extraction temperature of 90 ℃,resulting in an extraction rate of pectin under these conditions was 9.24%;afteralkaline de-esterification,the extraction rate of pectin was 7.49%. The emulsifying activity of acid-extracted andalkaline de-esterified pectin was 49.85% and 8.93% respectively,the emulsification stability was 51.05% and 14.78%respectively,the water-holding property was 0.86 and 18.02 g/g,respectively,the oil-holding property was 5.75and 6.30 g/g respectively,the esterification degree was 74.68% and 48.33%,the content of galacturonic acid was66.06% and 55.52%,respectively. The FT-IR results showed that the alkaline de-esterification treatment changedthe hydrogen bonding and ester bonding structure of the pectin. This study provides a reference for the extraction andutilization of pectin from immature fruits of Guanxi pomelo and other citrus fruits.
作者
黄淑安
丁红霞
洪涛
杨远帆
王永兴
倪辉
HUANG Shu’an;DING Hongxia;HONG Tao;YANG Yuanfan;WANG Yongxing;NI Hui(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021;Zhangzhou Institute of Science and Technology Intelligence,Zhangzhou 363000)
出处
《中国食品添加剂》
2025年第2期71-78,共8页
China Food Additives
基金
福建省科技计划项目(2022N3011)。
关键词
琯溪蜜柚
果胶
酸法
碱法
性质
Citrus grandis L.Osbeck(.Guanxi pomelo)
pectin
acidic method
alkaline method
properties
