不同处理方法对苹果渣果胶品质特性的影响
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摘要
采用万能粉碎、蒸汽爆破、超声波3种方式对苹果渣进行处理并从中提取果胶,对其提取率、物化特性及其功能特性进行比较。结果表明:蒸汽爆破处理后苹果渣中的果胶提取率、酯化度、乳化稳定性、乳化活性均高于其他处理方法。与未经处理的苹果渣果胶相比,经蒸汽爆破法、万能粉碎法、超声波法预处理后提取的苹果渣果胶持水性、持油性、溶胀力、脂肪吸收能力、葡萄糖吸收能力均出现大幅度增加,电镜扫描结果显示不同处理均能破坏果胶的结构。综合分析发现经蒸汽爆破处理的苹果渣品质特性有较大改善,在农副产品综合利用领域将有更广阔的应用前景。
Pectin was extracted from apple pomace which treated by universal comminution,steam explosion and ultrasonic. The extraction rate, physicochemical properties and functional properties of pectin were compared. The results showed that the extraction rate, esterification degree, emulsifying stability and emulsifying activity of pectin extracted from apple pomace by steam explosion treatment were higher than those of other treatment methods. Compared with untreated apple pomace pectin, the water holding capacity, oil holding capacity, swelling capacity,fat absorption capacity and glucose absorption capacity of apple pomace pectin extracted by steam explosion, universal grinding method and ultrasonic pretreatment increased significantly. The scanning electron microscopy results showed that different treatments could destroy the pectin structure. Comprehensive analysis showed that the quality characteristics of apple pomace treated by steam explosion was greatly improved, and it had a broader application prospect in the field of comprehensive utilization of agricultural by-products.
Pectin was extracted from apple pomace which treated by universal comminution,steam explosion and ultrasonic. The extraction rate, physicochemical properties and functional properties of pectin were compared. The results showed that the extraction rate, esterification degree, emulsifying stability and emulsifying activity of pectin extracted from apple pomace by steam explosion treatment were higher than those of other treatment methods. Compared with untreated apple pomace pectin, the water holding capacity, oil holding capacity, swelling capacity,fat absorption capacity and glucose absorption capacity of apple pomace pectin extracted by steam explosion, universal grinding method and ultrasonic pretreatment increased significantly. The scanning electron microscopy results showed that different treatments could destroy the pectin structure. Comprehensive analysis showed that the quality characteristics of apple pomace treated by steam explosion was greatly improved, and it had a broader application prospect in the field of comprehensive utilization of agricultural by-products.
引文
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[3]游新侠.苹果渣中果胶提取、纯化及不同分子量果胶特性的研究[D].西安:陕西师范大学,2007.
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[5]张素斌,陈智威.剑花中果胶的提取工艺条件研究[J].广东农业科学,2011,38(13):82-83.
[6]陶进转,陈伟南.剑麻渣果胶提取与测定[J].中国麻业科学,2014(2):98-101.
[7]彭小燕,木泰华,孙红男,等.甜菜果胶的结构、提取及乳化特性研究进展[J].核农学报,2014,28(6):1070-1075.
[8]SHARMA P C,GUPTA A,KAUSHAL P.Optimization of method for extraction of pectin from apple pomace[J].Indian Journal of Natural Products&Resources,2014,5(2):184-189.
[9]KUMAR A,CHAUHAN G S.Extraction and characterization of pectin from apple pomace and its evaluation as lipase(steapsin)inhibitor[J].Carbohydrate Polymers,2010,82(2):454-459.
[10]ISLAMOVA Z I,OGAI D K,ABRAMENKO O I,et al.Comparative assessment of the prebiotic activity of some pectin polysaccharides[J].Pharmaceutical Chemistry Journal,2017,51(4):288-291.