低温碱法脱酯制取低酯果胶的研究  

Study on the Low Ester Pectin Made by Base Catalysed De-esterification of High Ester Citrus Pectin

作　　者：雷激[1] 马力[1] 赵义梅[1] 邹立[1] 许杰[1] 

机构地区：[1]西华大学生物工程学院

出　　处：《食品与发酵工业》2006年第1期45-48,共4页Food and Fermentation Industries

基　　金：四川省科技厅攻关项目(No.04GY00-10);四川省科技厅应用基础项目(No.05JY029-90-1);四川省教育厅重点项目(No.2005-A114)资助

摘　　要：以商品柑橘高酯果胶为原料,重点探讨了低温碱法脱酯对果胶质量的影响。以果胶的半乳糖醛酸含量、酯化度(DE值)、特性粘度等指标为考察依据。结果表明,低温下(5℃)碱法脱酯可将影响果胶品质的β-消去反应控制在较小程度,所得产品特性粘度能最大程度保持。柑橘高酯果胶碱法脱酯的最佳工艺条件为:pH 9.0,控制5℃低温处理30 min,该条件所得果胶半乳糖醛酸含量为81.387%,DE值为38.95%,指标达到低酯果胶产品的标准。High ester （methyl） citrus pectin （HM-pectin） was used to produce a low ester pectin under low temperature. Parameters such as galacturonic acid contents, degree of esterification （DE） and specific viscosity of the pectin were tested. The results indicated that de-esterification at low temperature （5℃） gave lessβ-elimination reaction, with better specific viscosity retained. Under this temperature, with the esterification time of 30 rain and the pH maintained to 9.0, a low ester pectin product with DE of 38.95 %, galacturonic acid of 81. 387 % and specific viscosity of 2. 177 was produced, which met the low pectin requirements of Eruopean Union standard.

关 键 词：低酯果胶 碱法脱酯 β-消去反应 酯化度 

分 类 号：TS201[轻工技术与工程—食品科学]