河南科技大学学报（自然科学版）2026，Vol.47Issue(3)：80-90,108,12.DOI:10.15926/j.cnki.issn1672-6871.2026.03.009
咖啡果皮果胶结构功能解析及脂肪替代应用
Structural and Functional Characterization of Coffee Pulp Pectin and Its Application as a Fat Substitute
摘要
Abstract
Coffee pulp is the main agricultural waste generated during coffee processing and is an unutilized resource.In this study,pectin was extracted from coffee pulp by a green citric acid extraction method and named CPP.The yield was 8.01%.CPP was identified as a high-methoxyl pectin,with a degree of esterification of 56.62%.CPP was rich in highly branched rhamnogalacturonan-I(RG-I)domains.It showed an amorphous characteristic and good thermal stability.Functional evaluation showed that CPP possessed excellent viscosity,dose-dependent antioxidant activity,and the ability to independently form emulsion gels.Using low-fat mayonnaise as a model,the 2.0%CPP emulsion gel showed good potential as a fat substitute.At a 60%replacement level,the product was close to the full-fat product in texture,rheology,and storage stability.The results showed that coffee pulp is an ideal new source rich in RG-I pectin.The obtained pectin can be used as a natural emulsifier,thickener,or fat substitute.A new route is thus provided for the high-value utilization of coffee by-products.关键词
咖啡果皮/果胶/结构表征/乳液凝胶/脂肪替代Key words
coffee pulp/pectin/structural characterization/emulsion gel/fat substitute分类
轻工纺织引用本文复制引用
段若钰..咖啡果皮果胶结构功能解析及脂肪替代应用[J].河南科技大学学报（自然科学版）,2026,47(3):80-90,108,12.基金项目
国家自然科学基金项目(31770614,31901236) （31770614,31901236）
中央高校基本科研业务费专项(QNTD202302) （QNTD202302）
