高场强超声处理对柑橘果胶分子结构及其功能特性的影响
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摘要
以柑橘果胶为研究对象,研究不同超声波强度和处理时间对柑橘果胶的分子结构、理化性质及其功能特性的影响。结果发现,随着超声时间的延长和超声强度的增加,果胶分子质量及粒径呈现逐渐减小的趋势,而果胶半乳糖醛酸、蛋白质、总糖含量并未发生显著变化(P> 0. 05);果胶的表观黏度随超声时间的延长和超声强度的增加而明显降低,且果胶结构更倾向于形成弹性活性区域;超声处理后果胶乳液粒径减小、贮藏稳定性提高,表明超声可在一定程度上提高果胶的乳化性。
Effects of different ultrasonic treatments with different intensities and lengths of treatment on molecular structure,physic-chemical properties,and functional properties of citrus pectin were investigated. The results showed that the molecular weight of citrus pectin was significantly decreased with increased ultrasonic intensity and treatment time,while there were no significant differences in galacturonic acid,protein,and total sugar content( P > 0. 05).Moreover,the apparent viscosity of citrus pectin decreased significantly after increasing the length and intensity of ultrasonic treatment,and its structure showed to form elastic activity area more easily. Regarding to emulsions prepared by different citrus pectins,the droplet size decreased and storage stability increased in ultrasonic treated samples,indicating that ultrasound treatment could increase the emulsifying capacity of citrus pectin to some extent.
Effects of different ultrasonic treatments with different intensities and lengths of treatment on molecular structure,physic-chemical properties,and functional properties of citrus pectin were investigated. The results showed that the molecular weight of citrus pectin was significantly decreased with increased ultrasonic intensity and treatment time,while there were no significant differences in galacturonic acid,protein,and total sugar content( P > 0. 05).Moreover,the apparent viscosity of citrus pectin decreased significantly after increasing the length and intensity of ultrasonic treatment,and its structure showed to form elastic activity area more easily. Regarding to emulsions prepared by different citrus pectins,the droplet size decreased and storage stability increased in ultrasonic treated samples,indicating that ultrasound treatment could increase the emulsifying capacity of citrus pectin to some extent.
引文
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[23] ANET R J,ZORAN H,DRAGO S,et al. Ultrasound effect on physical properties of corn starch[J]. Carbohydrate Polymers,2010,79(1):91-100.
[24]岳贤田,杨继亮.超声辅助技术在果胶提取中的研究进展[J].河南化工,2016,33(1):16-19.
[25]张丽芬.果胶多糖超声波定向降解途径及机理研究[D].杭州:浙江大学,2013.
[26]王博,孙润广,张静.超声波强化提取对茯苓水溶性多糖结构影响的研究[J].应用声学,2009,28(3):195-220.
[27] SESHADRI R,WEISS J,HULBERT G J,et al. Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions[J]. Food Hydrocolloids,2003,17:191-197.
[28] BLUMENKRANTZ N,ASBOE-HANSEN G. New method for quantitative determination of uronic acids[J]. Analytical Biochemistry,1973,54(2):484-489.
[29] GUO Xing-feng,ZHAO Wen-ting,PANG Xue-li,et al.Emulsion stabilizing properties of pectins extracted by high hydrostatic pressure,high-speed shearing homogenization and traditional thermal methods:A comparative study[J]. Food Hydrocolloids,2014,35:217-225.
[30] WANG Miao-miao,HUANG Bo-hui,FAN Chuan-hui,et al. Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid[J]. International Journal of Biological Macromolecules,2016,91:794.
[31] SCHMIDT U S,SCHMIDT K,KURZ T,et al. Pectins of different origin and their performancein forming and stabilizing oil-in-water-emulsions[J]. Food Hydrocolloids,2015,46:59-66.
[32] CHEN Hai-ming,FU Xiong,LUO Zhi-gang. Properties and extraction of pectin-enriched materials from sugar beet pulp by ultrasonic-assisted treatment combined with subcritical water[J]. Food Chemistry,2015,168:302-310.
[33] GAIKWAD S G,PANDIT A B. Ultrasound emulsification:Effect of ultrasonic and physicochemical properties on dispersed phase volume and droplet size[J]. Ultrasonics Sonochemistry,2008,15:554-563.
[34] JULIANO P,KUTTER A,CHENG L J,et al. Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods[J]. Ultrasonics Sonochemistry,2011,18:963-973.
[35] JAMBRAK A R,MASON T J,LELAS V,et al. Effect of ultrasound treatment on particle size and molecular weight of whey proteins[J]. Journal of Food Engineering,2014,121:15-23.
[36] POURBAFRANI M,FORGACS G,HORVATH I S,et al. Production of biofuels,limonene and pectin from citrus wastes[J]. Bioresource Technology,2010,101(11):4 246-4 250.
[37] SPREEN T H,GAO Z,GMITTER F,et al. An overview of the citrus industry of China[J]. Proc Fla State Hort Soc,2012,125:119-121.
[2]孙元琳,汤坚.果胶类多糖的研究进展[J].食品与机械,2004,20(6):60-63.
[3]谢明勇,李精,聂少平.果胶研究与应用进展[J].中国食品学报,2013,13(8):1-14.
[4] SCHELLER H V,KRUGER J,SERNSEN S O. Biosynthesis of pectin[J]. Physiologia Plantarum,2007,129:283-295.
[5] YAPO B M. Pineapple and banana pectins comprise fewer homogalacturonan building blocks with a smaller degree of polymerization as compared with yellow passion fruit and lemon pectins Implication for gelling properties[J]. Biomacromolecules,2009,10(4):717-721.
[6] THAKUR B R,SINGH R K,HANDA A K. Chemistry and uses of pectin-A review[J]. Critical Reviews in Food Science and Nutrition,1997,37(1):47-73.
[7]彭凯. p H和乙醇沉淀时间对微波辅助提取苹果果胶的影响[D].北京:中国农业大学农产品加工及贮藏工程,2008.
[8]赵利,王杉.果胶的制备及其在食品工业的应用综述[J].食品科技,1999(5):32-34.
[9] MISHRA R K,DATT M,PAL K,et al. Preparation and characterization of amidated pectin based hydrogels for drug delivery system[J]. Journal of Materials Science,Materials in Medicine,2008,19(6):2 275-2 280.
[10] HEATHER A R,WAYNE L M,LAURENCE J M,et al.Pectin engineering to modify product qualityin potato[J].Plant Biotechnology Journal,2011,9(8):848-856.
[11]苏东林,单杨.柑橘果皮中功能性成分的作用概述[J].现代食品科技,2006,22(2):260-262.
[12]张丽芬,吴倩,陈复生,等.改性果胶结构、功能及方法的研究进展[J].粮食与油脂,2015,28(1):1-5.
[13]魏子昊,杨伟,刘夫国,等.改性柑橘果胶研究进展[J].中国食品添加剂,2014(3):194-200.
[14] SINITSYA A,COPIKOV J,PRUTYANOV V,et al. Amidation of highlymethoxylated citrus pectin with primary amines[J]. Carbohydrate Polymers,2000,42:359-368.
[15] KRATCHANOVA M,SLAVOV A,KRATCHANOV C.Interaction of pectin with amino acids and other amino compounds in aqueous solution[J]. Food Hydrocolloids,2004,18:677-683.
[16] MAXWELL E G,BELSHAW N J,WALDRON K W,et al. Pectin-An emerging new bioactive food polysaccharide[J]. Trends in Food Science&Technology,2012,24(2):64-73.
[17] SAKURAI M H,MATSUMOTO T,KIYOHARA H,et al. Detection and tissue distribution of anti-ulcer pectic polysaccharides from bupleurum falcatum by polyclonal antibody[J]. Planta Medica,1996,62(4):341-346.
[18] EBRINGEROVA A,HROMADKOVA Z. An overview on the application of ultrasound in extraction,separation and purification of plant polysaccharides[J]. Central European Journal of Chemistry,2010,8(2):243-257.
[19] BAGHERIAN H,ASHTIANI F Z,FOULADITAJAR A,et al. Comparisons between conventional,microwave-and ultrasound-assisted methods for extraction of pectin from grapefruit[J]. Chemical Engineering and Processing,2011,50(11-12):1 237-1 243.
[20]马亚琴,吴厚玖,周志钦,等.超声波辅助提取柑桔鲜皮渣果胶的工艺研究[J].食品工业科技,2012,33(8):287-290.
[21]岳贤田.超声波辅助提取桔皮中果胶的研究[J].广东农业科学,2011,5:131-133.
[22]蔡文,谭兴和,张喻,等.超声波辅助提取椪柑皮果胶的工艺优化[J].食品与机械,2011,27(5):103-106.
[23] ANET R J,ZORAN H,DRAGO S,et al. Ultrasound effect on physical properties of corn starch[J]. Carbohydrate Polymers,2010,79(1):91-100.
[24]岳贤田,杨继亮.超声辅助技术在果胶提取中的研究进展[J].河南化工,2016,33(1):16-19.
[25]张丽芬.果胶多糖超声波定向降解途径及机理研究[D].杭州:浙江大学,2013.
[26]王博,孙润广,张静.超声波强化提取对茯苓水溶性多糖结构影响的研究[J].应用声学,2009,28(3):195-220.
[27] SESHADRI R,WEISS J,HULBERT G J,et al. Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions[J]. Food Hydrocolloids,2003,17:191-197.
[28] BLUMENKRANTZ N,ASBOE-HANSEN G. New method for quantitative determination of uronic acids[J]. Analytical Biochemistry,1973,54(2):484-489.
[29] GUO Xing-feng,ZHAO Wen-ting,PANG Xue-li,et al.Emulsion stabilizing properties of pectins extracted by high hydrostatic pressure,high-speed shearing homogenization and traditional thermal methods:A comparative study[J]. Food Hydrocolloids,2014,35:217-225.
[30] WANG Miao-miao,HUANG Bo-hui,FAN Chuan-hui,et al. Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid[J]. International Journal of Biological Macromolecules,2016,91:794.
[31] SCHMIDT U S,SCHMIDT K,KURZ T,et al. Pectins of different origin and their performancein forming and stabilizing oil-in-water-emulsions[J]. Food Hydrocolloids,2015,46:59-66.
[32] CHEN Hai-ming,FU Xiong,LUO Zhi-gang. Properties and extraction of pectin-enriched materials from sugar beet pulp by ultrasonic-assisted treatment combined with subcritical water[J]. Food Chemistry,2015,168:302-310.
[33] GAIKWAD S G,PANDIT A B. Ultrasound emulsification:Effect of ultrasonic and physicochemical properties on dispersed phase volume and droplet size[J]. Ultrasonics Sonochemistry,2008,15:554-563.
[34] JULIANO P,KUTTER A,CHENG L J,et al. Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods[J]. Ultrasonics Sonochemistry,2011,18:963-973.
[35] JAMBRAK A R,MASON T J,LELAS V,et al. Effect of ultrasound treatment on particle size and molecular weight of whey proteins[J]. Journal of Food Engineering,2014,121:15-23.
[36] POURBAFRANI M,FORGACS G,HORVATH I S,et al. Production of biofuels,limonene and pectin from citrus wastes[J]. Bioresource Technology,2010,101(11):4 246-4 250.
[37] SPREEN T H,GAO Z,GMITTER F,et al. An overview of the citrus industry of China[J]. Proc Fla State Hort Soc,2012,125:119-121.