食品科学2017，Vol.38Issue(23)：121-128,8.DOI:10.7506/spkx1002-6630-201723020
改性苹果果胶性质及抗氧化活性
Characterization and Antioxidant Activity of Modified Apple Pectin
摘要
Abstract
From commercially available apple pectin, pH-modified and heat-modified pectin were prepared through pH modification and high-pressure steam treatment, respectively. The physical and chemical properties of native and modified apple pectin were investigated, and further, their antioxidant activity was examined. The results showed that galacturonic acid contents of pH-modified and heat-modified pectin increased from (683.92 ± 4.51) mg/g to (910.61 ± 1.08) and (780.19 ± 5.68) mg/g, respectively, and the degree of esterification was reduced from (77.26 ± 1.20)% to (35.48 ± 1.90)% and (33.67 ± 1.28)%, respectively as compared to the native one. The molecular weight of pectin reduced and the contents of polyphenol and protein were reduced (to less than 3 and 7 mg/g, respectively) after modification. The scavenging activity of all three apple pectins against 1,1-diphenyl-2-picrylhydrazyl, hydroxyl, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and superoxide anion free radicals was enhanced with their increasing concentration, and pH modification could contribute to improving the antioxidant activity of pectin, which may be related to its increased galacturonic acid content.关键词
改性/苹果果胶/果胶性质/抗氧化活性Key words
modification/apple pectin/pectin characterization/antioxidant activity分类
轻工纺织引用本文复制引用
马丽苹,焦昆鹏,罗磊,向进乐,党筱筱,朱文学..改性苹果果胶性质及抗氧化活性[J].食品科学,2017,38(23):121-128,8.基金项目
河南省高等学校重点科研项目(16A550002) （16A550002）
河南科技大学博士启动基金项目(13480047) （13480047）
