食品科学 ›› 2020, Vol. 41 ›› Issue (14): 9-14.doi: 10.7506/spkx1002-6630-20190729-399

• 食品化学 • 上一篇    下一篇

辣根过氧化物酶催化阿魏酸交联果胶物化特性

刘延照,李 想,刘功继,李 洁,严守雷   

  1. (1.华中农业大学食品科学技术学院,湖北 武汉 430070;2.湖北省水生蔬菜保鲜加工工程技术研究中心,湖北 武汉 430070)
  • 发布日期:2020-07-29
  • 基金资助:
    国家自然科学基金面上项目(31972001)

Physicochemical Properties of Pectin Modified by Cross-Linking with Ferulic Acid under the Catalysis of Horseradish Peroxidase

LIU Yanzhao, LI Xiang, LIU Gongji, LI Jie, YAN Shoulei   

  1. (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;2. Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, China)
  • Published:2020-07-29

摘要: 以白萝卜为原料,经抽滤、旋蒸处理后得到果胶,用阿魏酸和辣根过氧化物酶进行改性处理,以期增强果胶的功能性,扩大其应用范围。通过色度仪、流变仪、扫描电镜、傅里叶变换红外光谱仪等对阿魏酸改性果胶和原果胶进行相关性质的测定。结果表明,阿魏酸处理会使果胶颜色变黄,显著增加果胶的抗氧化性,并且改变果胶结构和流变学性质。此外,阿魏酸处理改变了果胶表面的微观结构,使原本分散的果胶分子紧密连接在一起,傅里叶变换红外光谱和紫外-可见分光光度检测结果表明,阿魏酸和果胶结合形成新物质。

关键词: 阿魏酸;白萝卜果胶;辣根过氧化物酶;改性

Abstract: In this study, in order to improve its functional properties and more broadly to enlarge its application scope, pectin from white radish was prepared by suction filtration followed by rotary evaporation and modified with ferulic acid as a cross-linker under the catalysis of horseradish peroxidase. The native and modified pectin were characterized by colorimeter, rheometer, scanning electron microscope and Fourier transform infrared spectroscopy. The results showed that after ferulic acid treatment, the pectin turned yellow, and its antioxidant potential significantly increased. In addition, ferulic acid treatment changed the surface microstructure, and cross-linked the dispersed pectin molecules together. The results of Fourier transform infrared spectroscopy and ultraviolet-visible spectroscopy indicated that ferulic acid and pectin combined together to form a new substance.

Key words: ferulic acid; radish pectin; horseradish peroxidase; modification

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