食品与发酵工业2024，Vol.50Issue(9)：174-181,8.DOI:10.13995/j.cnki.11-1802/ts.035332
豆腐柴果胶多糖理化指标及乳化性质
Physicochemical indexes and emulsification properties of pectin polysaccharide from Premna microphylla Turcz
摘要
Abstract
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.关键词
豆腐柴/果胶多糖/理化指标/乳化性质Key words
Premna microphylla Turcz./pectin indexes/physicochemical index/emulsification property引用本文复制引用
吴韧,刘爽,马宽,黄凯,邱顺丽,罗黄洋,贺灵芝,唐华丽..豆腐柴果胶多糖理化指标及乳化性质[J].食品与发酵工业,2024,50(9):174-181,8.基金项目
重庆市自然科学基金面上项目(CSTB2022NSCQ-MSX1661) （CSTB2022NSCQ-MSX1661）
重庆三峡学院研究生科研创新项目(YJSKY22051) （YJSKY22051）
