食品与发酵工业2018，Vol.44Issue(4)：287-292,6.DOI:10.13995/j.cnki.11-1802/ts.014853
酸法提取条件对苹果果胶理化特性的影响及机制
Effects of acid extraction conditions on the physicochemical properties of apple pectin and its mechanisms
摘要
Abstract
In recent years,apple pectin has received much attentions due to its diverse bioactivities and excellent technical properties as gelling and thickening agents.According to the general principle that the functionality is decided by the structure,the functional and technical properties of apple pectin were highly depended on the physicochemical characters,such as molecular weight and degree of esterification.Further,the physicochemical characters of an apple pectin product are heavily relied on the properties of raw materials (variety and maturity) and extraction method.At present,the acid method is the dominated industrial method to produce apple pectin with apple pomace.In performing this method,the pectin was first extracted with an acid solution and then precipitated by adding enough ethanol.In this context,by extensive reviewing relevant literatures,the effects of the acid extraction conditions (the type and dosage of extraction agent,liquid-solid ratio,extraction temperature,the type and the strength of physical field,etc.) on the extraction rate and physicochemical properties of apple pectin (the degree of esterification,neutral sugar content,galacturonic acid content,molecular weight,etc.) and their mechanisms were investigated.Meanwhile,the current problems and perspectives in the field are analyzed.关键词
苹果果胶/酸法提取条件/理化特性/影响因素/机制Key words
apple pectin/acid extraction conditions/physico-chemical properties/factors/mechanisms引用本文复制引用
谢蔓莉,叶发银,雷琳,赵国华..酸法提取条件对苹果果胶理化特性的影响及机制[J].食品与发酵工业,2018,44(4):287-292,6.基金项目
国家重点研发计划资助(2016YFD0400204-2) （2016YFD0400204-2）
