食品工业科技2025，Vol.46Issue(15)：178-185,8.DOI:10.13386/j.issn1002-0306.2025020028
高粘易凝果胶的低温酶法制备及其理化特性研究
Preparation and Physicochemical Properties of High-viscosity Easily-gelling Pectin via Low-temperature Enzymatic Method
摘要
Abstract
This study aimed to prepare high-viscosity easily-gelling pectin through enzymatic amidation modification and investigate the effects of amidation on the physicochemical properties of pectin.With papain as the catalyst,phenylalanine was grafted onto pectin molecules,and analytical techniques including 1HNMR,FTIR,and XPS were employed to characterize the structure of the modified pectin while simultaneously evaluating its viscosity,gelling performance,and rheological properties.The results demonstrated that phenylalanine was successfully grafted onto the pectin molecules via amide bonds,with a grafting rate of 32.01％.FTIR and XPS analyses further confirmed the formation of amide bonds and their chemical structure.Compared to native pectin,the amidated modified pectin substantially enhanced viscosity,reaching up to 20 times that of the native pectin,along with markedly improved gel strength and elasticity.Microscopic morphology observations revealed that the modified pectin formed a more uniform and compact three-dimensional network structure,with optimal network integrity at pH3.Rheological tests confirmed that the storage modulus and loss modulus of the modified pectin were higher than those of the native pectin,indicating that amidation modification enhanced intermolecular interactions and improved network stability,enabling the pectin to display excellent physicochemical properties under acidic conditions.This research provides new insights for expanding the application of pectin in food,pharmaceutical,and other fields.关键词
果胶/苯丙氨酸/木瓜蛋白酶/粘性/凝胶特性Key words
pectin/phenylalanine/papain/viscosity/gel properties分类
轻工纺织引用本文复制引用
张敏,费鹏,刘静娜..高粘易凝果胶的低温酶法制备及其理化特性研究[J].食品工业科技,2025,46(15):178-185,8.基金项目
国家自然科学基金(22408148) （22408148）
福建省自然科学基金(2022J01905). （2022J01905）
