食品科学 ›› 2009, Vol. 30 ›› Issue (24): 202-205.doi: 10.7506/spkx1002-6630-200924043

• 工艺技术 • 上一篇    下一篇

不同提取工艺对马铃薯渣果胶性质的影响

洪 雁,顾正彪   

  1. 食品科学与技术国家重点实验室,江南大学食品学院
  • 收稿日期:2009-01-08 修回日期:2009-07-13 出版日期:2009-12-15 发布日期:2010-12-29
  • 通讯作者: 洪雁 E-mail:foodstach@yahoo.cn

Study on Properties of Potato Pulp Pectins from Three Different Extracting Procedures

HONG Yan,GU Zheng-biao   

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology,
    Jiangnan University, Wuxi 214122, China
  • Received:2009-01-08 Revised:2009-07-13 Online:2009-12-15 Published:2010-12-29
  • Contact: Hong Yan E-mail:foodstach@yahoo.cn

摘要:

以马铃薯渣为原料,分别采用水法、酸法、酸法结合微波法提取,再采用饱和硫酸铝沉析的方法提取马铃薯渣果胶。从其外观、pH 值、黏度、干燥失重、灰分、盐酸不溶物、酯化度、总半乳糖醛酸含量和凝胶强度等方面比较3 种工艺提取的果胶和橘皮果胶的异同点。结果发现酸法和酸法加微波法提取的果胶为低酯果胶,而水法提取的高酯果胶。三种工艺提取出的马铃薯果胶产品的凝胶强度都相对较低, 马铃薯果胶产品在室温条件下的黏度较橘皮果胶低;HPGFC 测得的马铃薯果胶的峰值分子质量在41000D 左右。

关键词: 马铃薯渣, 果胶, 提取工艺, 性质

Abstract:

The pectin from potato pulp(PPP) was extracted by using water, acidic and acidic assisted microwave procedure on the basis of single factor experiment and further precipitated by saturated aluminum sulfate. The differences between citrus peel pectin (CPP)and PPP extracted by the three different extracting procedures were studied by measuring their appearance, pH, viscosity, drying loss weight, ashes, insoluble hydrochloric acidic compound, degree of esterification, content of total galacturonic acid and gelling strength. The results showed that PPP extracted by acidic method and acidic assisted microwave method was of low-methoxyl pectin, and PPP extracted by water method was of high-methoxyl pectin. Gel strength and viscosity of PPP were lower than CPP and the molecular weight peak is about 41000 D.

Key words: potato pulp, pectin, extraction procedure, properties

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