甜菜果胶乳化活性及稳定性

doi:10.7506/spkx1002-6630-201801010

食品科学 ›› 2018, Vol. 39 ›› Issue (1): 65-72.doi: 10.7506/spkx1002-6630-201801010

甜菜果胶乳化活性及稳定性

陈浩1,2，张凯华2，刘世永3，岳晓强4，甘晶2，邱爽2，吉爱国1，殷丽君2,5,*

1.山东大学（威海）海洋学院，山东威海 264209；2.中国农业大学北京食品营养与人类健康高精尖创新中心，北京 100083；3.威海海洋职业学院食品工程系，山东威海 264300；4.嘉吉亚太食品系统（北京）有限公司，北京 102200；5.河南工业大学粮油食品学院，河南郑州 450001

出版日期:2018-01-15 发布日期:2018-01-05
基金资助:
公益性行业（农业）科研专项（201303079）；“十二五”国家科技支撑计划项目（2014BAD04B06）

Emulsifying Activity and Stability of Sugar Beet Pectin

CHEN Hao1,2, ZHANG Kaihua2, LIU Shiyong3, YUE Xiaoqiang4, GAN Jing2, QIU Shuang2, JI Aiguo1, YIN Lijun2,5,*

1. Marine College, Shandong University (Weihai), Weihai 264209, China; 2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China; 3. Department of Food Engineering, Weihai Ocean Vocational College, Weihai 264300, China; 4. Cargill Asia Pacific Food System (Beijing) Co. Ltd., Beijing 102200, China; 5. College of Cereal and Food, Henan University of Technology, Zhengzhou 450001, China

Online:2018-01-15 Published:2018-01-05

摘要/Abstract

摘要： 甜菜果胶是一种从甜菜粕中提取的酸性阴离子多糖，主链由鼠李糖和半乳糖醛酸组成，侧链数量丰富，主要由鼠李糖、阿拉伯糖、半乳糖、果糖等一些中性糖组成。其中中性糖末端与蛋白质共价连接，赋予了甜菜果胶良好的乳化性质。本研究主要探究了甜菜果胶的乳化特性并与柑橘果胶进行对比。考察了甜菜粕产地、果胶质量浓度、pH值、温度、贮藏时间等对乳液特性（粒径分布、平均粒径、Zeta-电位和浊度变化）的影响。研究结果表明，产地不同对甜菜果胶结构组成影响较大，以甜菜果胶制备的乳液粒径显著小于柑橘果胶乳液，且乳化活性更高。当甜菜果胶质量浓度为10～25 mg/mL时，乳液在4 周的贮存期内保持良好的稳定性，而柑橘果胶乳液粒径显著增加。pH 2～6的范围内，果胶粒径基本保持不变。25～85 ℃升温过程中，柑橘果胶乳液粒径大幅增加。说明甜菜果胶具有良好的乳化活性和稳定性。本研究为甜菜果胶的实际应用提供了理论指导。

关键词: 甜菜果胶, 产地, 柑橘果胶, 乳化活性, 乳化稳定性

Abstract: Sugar beet pectin (SBP) is an acidic anion polysaccharide extracted from beet pulp. The backbone of SBP is comprised of rhamnose and galacturonic acid, which are rich in neutral sugar side chains, including rhamnose, arabinose, galactose and fructose. The proteins are covalently attached to the end of the neutral sugar side chains, contributing to the excellent emulsifying properties of SBP. This paper focuses on a comparison of the emulsifying properties of SBP and citrus pectin (CP). The effects of the growing area of sugar beet pulp, pectin concentration, pH, thermal treatment and storage time on the emulsifying properties (including drop size distribution, average particle size, zeta-potential, and turbidity) of the pectin were investigated. It was found that the geographical origin of sugar beet pulp showed a great influence on the protein composition in SBP. The drop size of the emulsion prepared with citrus pectin was much larger than that of SBP emulsion, and the former also exhibited poorer emulsifying activity. Emulsions coated with 10–25 mg/mL sugar beet pectin maintained good stability during the storage period (four weeks), while the droplet size of citrus pectin emulsion increased significantly. Emulsion droplet size remained stable in the swrange of pH 2–6. The droplet size of CP emulsion increased significantly during thermal treatment (25–85 ℃). This study verified that SBP exhibited excellent emulsifying activity and emulsion stability.

Key words: sugar beet pectin, geographical origin, citrus pectin, emulsifying activity, emulsion stability

中图分类号:

TS202.3

陈浩，张凯华，刘世永，岳晓强，甘晶，邱爽，吉爱国，殷丽君. 甜菜果胶乳化活性及稳定性[J]. 食品科学, 2018, 39(1): 65-72.

CHEN Hao, ZHANG Kaihua, LIU Shiyong, YUE Xiaoqiang, GAN Jing, QIU Shuang, JI Aiguo, YIN Lijun. Emulsifying Activity and Stability of Sugar Beet Pectin[J]. FOOD SCIENCE, 2018, 39(1): 65-72.

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甜菜果胶乳化活性及稳定性

Emulsifying Activity and Stability of Sugar Beet Pectin

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