农业工程学报2012，Vol.28Issue(16)：288-292,5.DOI:10.3969/j.issn.1002-6819.2012.16.045
六种果皮原料果胶的理化及凝胶特性比较
Comparison of physicochemical and gelation properties of pectins extracted from six pericarps
摘要
Abstract
In order to supply useful information to guide the practical production of pectins, the pectins extracted from six pericarps (shaddock peel, passionflower peel, navel orange peel, pomegranate rind, durian shell, sunflower head) were studied for their physicochemical and gelation properties. The recovery, color, viscosity, pectic acid content, methoxy content, the degree of esterification and gelation properties of pectins from the six pericarps were determined. The molecular weights of pectins were exactly analyzed by HPLC. The results showed the pectins of shaddock peel, sunflower head, navel orange peel and passionflower peel were 18.06%, 14.61%, 14.43% and 8.76%, respectively, while those in pomegranate rind and durian shell were low (<3%). The molecular weights of pomegranate rind and navel orange peel pectin were larger than 1000 kDa, and that of the sunflower head was the lowest (483 kDa). Besides, these pectins demonstrated low viscosity (<25 centipoise), which was proved to be the highest at pH value 7.0 and the lowest at pH value 5.0. Pomegranate rind demonstrated the largest molecular weight and the strongest gelatin strength, which was high methoxy pectin, and the recovery was very low. As a comparison, pectins extracted from sunflower head exhibited low molecular weight, high recovery, which was low methoxy pectin, since it could form good gelatin with or without the presence of sugar, which was proved to be a good material for pectin production.关键词
质地/物理特性/化学特性/果胶/分子量Key words
textures, physical properties, chemical properties, pectin, molecular weight分类
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高建华,戴思齐,刘家明,黎嘉嘉,李敏,蔡乔,任娇艳..六种果皮原料果胶的理化及凝胶特性比较[J].农业工程学报,2012,28(16):288-292,5.基金项目
国家自然科学基金项目(31000759) （31000759）
大学生创新基地项目(10CX1203) （10CX1203）
高等学校博士学科点专项科研基金(20100172120024). （20100172120024）
