果胶的酰胺化技术研究  

Processing Study on Amidated Pectin by De-esterification of High Ester Citrus Pectin

作　　者：雷激[1] 马力[1] 张印[1] 李桃[1] 朱世兰[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《食品科学》2006年第9期45-48,共4页Food Science

基　　金：四川省科技厅攻关项目(04GY00-10);四川省科技厅应用基础项目(05JY029-90-1);四川省教育厅重点项目(2005A114)

摘　　要：以商品柑桔高酯果胶为原料,对其进行酰胺化处理,研究低温条件下酰胺化作用的氨水浓度和脱酯时间对产品质量的影响,以果胶的半乳糖醛酸含量、酯化度(DE值)、酰胺取代度(DA值)、特性粘度等指标为考察依据。结果表明,低温下(5℃)高浓度氨水(4N)脱酯可将影响果胶品质的β-消去反应控制在较小程度,所得产品特性粘度较高,酰胺化程度(DA值)较大;而低浓度氨水(1N)处理则得到酰胺化程度较低的产品。这两种方式配合短时间脱酯(40min)都可制得半乳糖醛酸含量,DE值,DA值等指标符合EU(欧盟)关于酰胺化果胶标准的产品。High ester （methyl） citrus pectin （HM-pectin） was used to produce an amidated pectin under low temperature. Parameters such as galacturonic acid contents, degree of esterification （DE）, degree of amidation （DA） and specific viscosity of the amide pectin were assayed. The results indicated that higher concentration of ammonia （4N） at low temperature （5 ℃） gives less β-elimination reaction, with better specific viscosity retained and increases the conversion of methoxyl groups to acid amide groups. Meanwhile a low amidation pectin would be produced with low concentration of ammonia （1N）. And within a relatively short time of esterification（40min） at low temperature, either higher concentration or lower concentration processing with ammonia, the parameters such as galacturonic acid contents, degree of esterification （DE）, and degree of amidation （DA） in the final products would be in accordance with the regulations for amidated pectin requirements of European Union.

关 键 词：酰胺化果胶 脱脂 β-消去反应 

分 类 号：TS262.5[轻工技术与工程—发酵工程]