食品与发酵工业2024，Vol.50Issue(24)：51-57,7.DOI:10.13995/j.cnki.11-1802/ts.038376
番茄皮渣果胶结构表征与流变学特性研究
Study on structural and rheological properties of pectin from tomato pomace
摘要
Abstract
Structural and rheological properties of pectins from tomato pomace were investigated compared to commercial citrus pectin and apple pectin.Results showed that the galacturonic acid content and degree of esterification from tomato pectin were 56.25％and 47.40％,respectively.Among all neutral sugars,galactose had the highest content in tomato pectin,followed by rhamnose,mannose,glucose,arabinose,and fucose.Compared to commercial pectins,tomato pectin had a higher proportion of the RG-I region,but its RG-I region had a lower degree of branching.Tomato pectin belonged to non-Newtonian fluid,specifically pseudoplastic fluid,and exhibited shear-thinning property.It had a higher apparent viscosity and lower activation energy than citrus pectin,indicating that tomato pectin had a higher viscosity and better stability.The storage modulus of tomato pectin was greater than the loss modulus,indicating that it was more elastic.The storage and loss modulus of tomato pectin were higher than those of citrus pectin and apple pectin,indicating tomato pectin was more viscoelastic.It could be concluded that tomato pectin had better thickening and gelling properties,and could be developed as a thickening and gelling agent.This research provided a theoretical foundation for the development of tomato pectin.关键词
番茄皮渣/果胶/分子结构/黏度/黏弹性Key words
tomato pomace/pectin/molecular structure/viscosity/viscoelastic property引用本文复制引用
冯爽,李祖迪,岳伟,赵煜炜,赵晓燕,赵文婷..番茄皮渣果胶结构表征与流变学特性研究[J].食品与发酵工业,2024,50(24):51-57,7.基金项目
北京市农林科学院科技创新能力建设专项(KJCX20220417,KJCX201915) （KJCX20220417,KJCX201915）
国家自然科学基金(32101971) （32101971）
现代农业产业技术体系建设专项资金项目(CARS-23) （CARS-23）
