【作者】 李梦圆； 刘咏； 王军辉；

【Author】 Li Mengyuan;Liu yong;Wang Junhui;School of Food Science and Engineering,Hefei University of Technology;

【机构】 合肥工业大学食品科学与工程学院；

【摘要】 以废弃橙皮为原料,采用先热水提取（HBOP）,再螯合剂提取（CHOP）,最后稀碱（DAOP）和浓碱提取（CHOP）的顺序提取法得到四个橙皮多糖组分,并与酸提（AEOP）和酶提（EEOP）获得的橙皮多糖乳化特性进行比较。分别测定不同条件下(多糖浓度、pH、Ca²⁺和温度)橙皮多糖乳化液的Zeta电位、乳化颗粒平均粒径(d_4,3)、絮凝指数、乳化活性和乳化稳定性。在不同多糖浓度、pH和温度的条件下,CHOP表现出最高的Zeta电位和乳化活性,DAOP表现出最大的d_4,3,HBOP具有最低的絮凝指数。随着Ca²⁺浓度增加,橙皮多糖的Zeta电位、粒径和乳化温度性均减小,仅AEOP和EEOP的乳化活性增加。Ca²⁺对橙皮多糖的乳化特性影响较大。不同的提取方法对橙皮多糖的乳化特性产生了一定的影响。更多还原

【Abstract】 Polysaccharides were extracted form waste orange peel by hot buffer（HBOP）,chelating agent（CHOP）,dilute alkaline（DAOP）,concentrated alkaline（CAOP）,acid extraction（AEOP） and enzyme extraction（EEOP） to obtain six polysaccharide fractions.The zeta potential,droplet average size(d_4,3),flocculation index,emulsifying activity and emulsifying stability of six orange peel polysaccharides were determined and compared under different food conditions(polysaccharide concentration,pH,Ca²⁺ and temperature).At different polysaccharide concentrations,pH and temperature,CHOP showed the highest zeta potential and emulsification activity,DAOP showed the largest d_4,3,and HBOP had the lowest flocculation index.With the increase of Ca²⁺ concentration,the zeta potential,d_4,3 and emulsifying stability of orange peel polysaccharide decreased,and only the emulsification activity of AEOP and EEOP increased.Ca²⁺ has a greatly influence on the emulsification properties of orange peel polysaccharide.Different extraction methods have effects on the emulsification properties of orange peel polysaccharides.更多还原