现代食品科技2025，Vol.41Issue(12)：80-88,9.DOI:10.13982/j.mfst.1673-9078.2025.12.1475
柑橘果胶的酸法提取工艺及其理化性质与应用
Citrus Pectin Acid Extraction Process,Physicochemical Properties,and Applications
摘要
Abstract
The relationship between the citrus pectin extraction process,its structural characteristics,and performance remain poorly understood.To address this gap in knowledge and enhance the value of citrus processing by-products,precise application scenarios for pectin with varying properties were analyzed.An acid extraction method was used to extract pectin from the citrus processing by-product pomace.Pectin yield,degree of esterification,and gel strength were evaluated as key indicators to optimize the application quality of citrus pectin.The optimal extraction conditions were as follows:72.00℃,pH of 1.75,and an extraction time of 4.50 h.Under these conditions,the average pectin yield was 25.70%,the average esterification degree was 71.97%,and the average gel strength was 253.00 g/cm2.The textural relationship analysis of pectin indicated that when the molecular weight of the pomace was>30.0×104 g/mol,viscosity was>7.0 dL/g,and the galacturonic acid content was 82%～88%,the pectin exhibited a favorable degree of esterification and gel performance(degree of esterification>70.00%and gel strength>230.00 g/cm²),which were associated with a complete molecular chain structure,a higher number of esterification and crystallization sites,and a higher galacturonic acid content.The low protein precipitation rate of the pectin(<0.50%)was related to its molecular weight,side chain structure,and degree of esterification.Variations in the extraction processes and raw materials lead to changes in the structural characteristics of pectin,thereby affecting its application performance and functional activity.Elucidating the influence of extraction processes and raw material properties on pectin products is crucial for developing high-quality pectin products and selecting suitable pectin raw materials.关键词
柑橘/高酯果胶/凝胶强度/蛋白稳定性/理化性质/性能Key words
citrus/high-ester pectin/gel strength/protein stability/physicochemical properties/performance引用本文复制引用
常建国,王历靖,高盈盈,于涛..柑橘果胶的酸法提取工艺及其理化性质与应用[J].现代食品科技,2025,41(12):80-88,9.基金项目
山东省重点研发计划(重大科技创新工程)项目(2022CXGC010601) （重大科技创新工程）
