【作者】 赵文婷； 高林； 罗东升； 胡小松； 吴继红；

【Author】 Zhao Wenting;Gao Lin;Luo Dongsheng;Hu Xiaosong;Wu Jihong;College of Food Science and Nutritional Engineering,China Agricultural University;National Engineering Research Center for Fruits and Vegetables Processing;

【机构】 中国农业大学食品科学与营养工程学院； 国家果蔬加工工程技术研究中心；

【摘要】 为对比研究柚皮不同部位果胶含量与性质,该研究以商品柑橘果胶(CCP)为对照,研究了柚子不同部位(果皮和囊衣)果胶的理化性质、分子量分布及流变性质的差异。结果表明,果胶在囊衣(31.2±0.1%)中的含量显著大于果皮(17.7±0.2%)(p<0.05)。果皮果胶和囊衣果胶的酯化度、半乳糖醛酸含量和官能团组成没有显著性差异(p>0.05),其中两种果胶的酯化度均显著小于CCP(p<0.05)。囊衣果胶的表观黏度、固有黏度、黏均分子量均显著大于果皮国家(p<0.05),三种果胶的顺序是囊衣果胶>CCP>果皮果胶。囊衣果胶的活化能与CCP没有显著性差异(p>0.05),两者均显著大于果皮果胶(p<0.05),说明囊衣果胶的黏-温敏感性更高。由三种果胶的分子量分布可以看出,囊衣果胶的峰位分子量显著大于CCP,大于果皮果胶。以上结果表明,柚子果皮和囊衣中的果胶,除酯化度和半乳糖醛酸没有显著性差异外,囊衣果胶的分子量更大,黏度更高,甚至优于商品柑橘果胶,可作为高品质果胶的潜在来源。更多还原

【Abstract】 In order to compare the content and properties of pectins from different tissues(peel,endocarp) of pomelo,the physicochemical properties,molecular weight distribution and rheological characteristics of pectins were investigated and compared with commercial citrus pectin(CCP).The content of pectin in endocarp(31.2 ±0.1%) was more than that in peel(17.7±0.2%)significantly(p<0.05).The degree of esterification,galacturonic acid content and composition of chemical groups of the peel and endocarp pectins had no significant differences(p>0.05).The apparent viscosity of endocarp pectin(EP)was much higher than CP(p<0.05),both of them are higher than peel pectin(PP).The viscous flow activation energy of EP was higher than PP(p<0.05) and had no significant difference with CCP(p>0.05),indicating EP had a higher temperature dependence.From the profile of molecular weight distribution,the peak molecular weight of EP was higher than that of PP and CCP.T he intrinsic viscosity was fitted and calculated using the Kraemer equation.The viscosity average molecular weights were calculated using the Mark-Houwink-Sakurada equation,which of the pectins(PP,EP,CCP) were32636±4420,83512±9897,54924±2042 Da,respectively.From these results,it could be concluded that pectins from endocarp had higher viscosity and molecular weight,the pectins from endocarp could be used as a potential excellent thickening agent for food and non-food application.更多还原