中国农业科学（英文版）2009，Vol.8Issue(10)：1193-1202,10.DOI:10.1016/S1671-2927(08)60329-6
Apple Pectin Behavior Separated by Ultrafiltration
Apple Pectin Behavior Separated by Ultrafiltration
摘要
Abstract
Separation conditions of ultrafiltration for apple pectin, and relations between apple pectin with different relative molecular weights and their structures and properties are studied. Five kinds of ultrafiltration membranes with different molecular weight cut-offs are used to separate apple pectin. FT-IR and HPGC are used individually to determine the structures and monosaccharide composition of apple pectin with different relative molecular weights. In the case of transmembrane pressure difference of 0.08 MPa, material concentration of 1 g L-1, and temperature of 50℃, 6 kinds of apple pectins with different molecular weights have been obtained. Molecular weight of apple pectin is correspondingly related to its physicochemical properties. The galacturonic acid contents and esterification and gelatination degrees increase relatively with an increase in molecular weight, and the monosaccharide composition relatively increase much more. And at the same time, the ultrafiltratiou has a better role to play in decoloring apple pectin solution. Accordingly, this research can be used as a new method for in-depth exploration of apple pectin.关键词
apple pectin/ ultrafiltration/ FT-IR/ GCKey words
apple pectin/ ultrafiltration/ FT-IR/ GC引用本文复制引用
QIU Nong-xue,TIAN Yu-xia,QIAO Shu-tao,DENG Hong..Apple Pectin Behavior Separated by Ultrafiltration[J].中国农业科学（英文版）,2009,8(10):1193-1202,10.基金项目
This work is supported by the Advanced Apple Indus-try System (nycytx-08) of Ministry of Agriculture of China, and Outstanding Pre-research Project of Shannxi Normal University (200802020), China. The authors would also like to thank Shaanxi Hengxing Fruit Juice & Beverage Co. Ltd. for supplying apple pomace. （nycytx-08）
