豆腐柴果胶多糖理化指标及乳化性质OA北大核心CSTPCD
Physicochemical indexes and emulsification properties of pectin polysaccharide from Premna microphylla Turcz
豆腐柴果胶含量丰富,以商品柑橘果胶为对照,对豆腐柴果胶多糖的理化指标和乳化特性进行比较,并研究果胶质量浓度、pH和油相体积分数对果胶乳液体系乳化特性的影响.与柑橘果胶相比,豆腐柴果胶多糖半乳糖醛酸含量为(71.35±0.11)％,其他各项理化指标均符合果胶标准.酯化度为(64.67±0.78)％,为高甲氧基果胶.通过测定得到其乳液体系的乳化活性、乳化稳定性和乳析稳定性均受到果胶质量浓度、油相体积分数和pH变化的影响,结果显示豆腐柴果胶多糖具备比商品柑橘果胶更好的乳化性质,可开发作为乳液体系中天然乳化剂,前景广阔.
The physicochemical properties and emulsification characteristics of pectin polysaccharides from Premna microphylla Turcz.were compared with commercial citrus pectin.The effects of pectin concentration,pH,and oil phase volume fraction on the emulsi-fication characteristics of the pectin emulsion system were investigated.Compared with citrus pectin,the content of polysaccharide galactu-ronic acid was(71.35±0.11)％,and other physicochemical indexes were in line with pectin standards.The degree of esterification was(64.67±0.78)％,which was high methoxy pectin.The emulsion activity,emulsion stability,and emulsion stability of the emulsion sys-tem were affected by the change in pectin concentration,oil phase volume fraction,and pH.The results showed that pectin had better emulsifying properties than commercial citrus pectin and could be used as a natural emulsifier in an emulsion system.
吴韧;刘爽;马宽;黄凯;邱顺丽;罗黄洋;贺灵芝;唐华丽
重庆三峡学院生物与食品工程学院,重庆,404100||渝东北特色生物资源开发利用工程中心,重庆,404100
豆腐柴果胶多糖理化指标乳化性质
Premna microphylla Turcz.pectin indexesphysicochemical indexemulsification property
《食品与发酵工业》 2024 (009)
174-181 / 8
重庆市自然科学基金面上项目(CSTB2022NSCQ-MSX1661);重庆三峡学院研究生科研创新项目(YJSKY22051)
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