食品与发酵工业2009，Vol.35Issue(10)：49-54,6.
乙醇沉淀时间对苹果果胶性质的影响
Effect of Ethanol Precipitation Time on Physicochemical Properties of Apple Pectin
摘要
Abstract
The effect of ethanol precipitation time on the physical-chemical properties of apple pectin was studied. Two fractions of pectin obtained by ethanol precipitation were F_1 for the initial 5 min and F_2 for the remaining 85 min. The solid yield, galacturonic acid and degree of esterification ( DE) were 7. 72% , 70. 5 and 80. 2% in F_1 , and 1. 62% , 65. 4 and 86. 5% in F_2, respectively. The average viscosity molecular weight (M_w ) of F_2 estimated by Mark Houwink-Sakurada equation was higher than that of F_2. However, the brown index and total phenolic content had not much difference for the two fractions. The gelling temperature (T_g) of F_1 and F_2 were 90℃ and 86℃ , respectively. F_1 showed stronger gelling ability than F_2. The apparent viscosity, yield stress and activation energy value of F_1 was significantly greater than that of F_2.关键词
苹果果胶/乙醇沉淀时间/半乳糖醛酸/酯化度/流变特性Key words
apple pectin/ ethanol precipitation time/ galacturonic acid/ degree of esterification/ rheological properties分类
轻工纺织引用本文复制引用
范会平,彭凯,胡小松,吴继红,廖小军..乙醇沉淀时间对苹果果胶性质的影响[J].食品与发酵工业,2009,35(10):49-54,6.基金项目
农业部"948"项目--果胶产业化关键技术(No.2005-Z33).国家"十一五"支撑计划课题--苹果果胶系列产品与优质苹果汁开发及产业化示范(2006BAD05A13) （No.2005-Z33）
