食品科学 ›› 2021, Vol. 42 ›› Issue (10): 14-22.doi: 10.7506/spkx1002-6630-20200506-058

• 食品化学 • 上一篇    下一篇

苹果多酚/果胶相互作用及其对浊汁体系理化特性和稳定性的影响

任佳琦,刘昕,雷琳,赵吉春,曾凯芳,明建   

  1. (1.西南大学食品科学学院,重庆 400715;2.西南大学食品贮藏与物流研究中心,重庆 400715)
  • 出版日期:2021-05-25 发布日期:2021-06-02
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400204); 重庆市技术创新与应用发展专项面上项目(cstc2019jscx-msxmX0407)

Interaction between Apple Polyphenols and Pectin and Its Effect on the Physicochemical Properties and Stability of Turbid Juices

REN Jiaqi, LIU Xin, LEI Lin, ZHAO Jichun, ZENG Kaifang, MING Jian   

  1. (1. College of Food Science, Southwest University, Chongqing 400715, China;2. Food Storage and Logistics Research Center, Southwest University, Chongqing 400715, China)
  • Online:2021-05-25 Published:2021-06-02

摘要: 为进一步了解苹果浊汁中常见多酚对果胶结构及二者复合体系稳定性的影响,选取苹果中含量较高的3 种多酚(根皮苷、绿原酸、表儿茶素),根据其在不同品种、产地、成熟度中的含量确定浓度梯度(0.03~0.70 mmol/L),与5 mg/mL的苹果果胶组成复合体系。通过紫外、红外光谱及扫描电子显微镜探究不同浓度3 种多酚对苹果果胶结构的影响,通过流变学、热重、粒径、浊度保留率等指标分析多酚对复合体系理化特性及稳定性的影响。结果表明:多酚与果胶之间可能形成了以氢键为主导的非共价相互作用力,其中分子内、分子间氢键、C—H、C=O键均参与反应。复合体系表面变得光滑,出现片状结构。多酚存在的体系热稳定性较高,粒径及浊度均降低。其中0.08 mmol/L绿原酸可以增大体系的表观黏度,增强体系假塑性;0.03 mmol/L根皮苷能够提高复合体系的浊度保留率。研究结果为改善苹果浊汁产品加工工艺提供了理论参考数据。

关键词: 苹果多酚;果胶;相互作用;理化特性;稳定性

Abstract: In order to further understand the effect of polyphenols commonly present in cloudy apple juice on the structure of pectin and the stability of composite systems containing them, the three major polyphenols (phlorizin, chlorogenic acid, epicatechin) in apples were separately mixed with 5 mg/mL apple pectin in water at different concentration gradients (0.03–0.70 mmol/L) determined according to their contents in apples from different varieties and producing area and of different maturities. The structure of apple pectin were investigated by ultraviolet spectroscopy, infrared spectroscopy and scanning electron microscopy. The physicochemical properties and stability of composite systems were analyzed by rheology, thermogravimetry, particle size and turbidity retention rate. The results showed that the polyphenols interacted noncovalently with pectin mainly through hydrogen bonds, and intramolecular and intermolecular hydrogen bonds, C–H, and C=O bonds all participated in the reaction. The surface of the composite systems was smooth, showing a sheet-like structure. The composite systems had higher thermal stability, and reduced particle size and turbidity than did pectin. Chlorogenic acid at 0.08 mmol/L could increase the apparent viscosity of the system and enhance the pseudoplasticity. Phlorizin at 0.03 mmol/L could improve the turbidity retention rate of the composite system. The research results provide a theoretical reference for improving the processing technology for cloudy apple juice products.

Key words: apple polyphenols; pectin; interaction; physicochemical properties; stability

中图分类号: