果胶碱法脱酯工艺影响因素的研究  

Factors influencing pectin alkaline de-esterification

作　　者：刘刚[1] 雷激[1] 张庆坤[1] 董光友[1] 王鑫[1] 周崇禅[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《食品科技》2008年第6期61-64,共4页Food Science and Technology

基　　金：四川省科技厅攻关项目(04NG003-008);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：以商品柑橘高酯果胶为原料制取低酯果胶。重点探讨了低温碱法脱酯时间对果胶质量和得率的影响并比较了异丙醇、甲醇沉淀果胶的效果。以果胶的半乳糖醛酸含量、酯化度(DE值)、黏度、得率等为分析对象。结果表明,低温下(4℃)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,所得产品黏度能最大程度得到保持。柑橘高酯果胶碱法脱酯的最佳工艺条件为pH9.0,控制温度在4℃,处理30min,沉淀果胶用异丙醇,该条件所得果胶半乳糖醛酸含量为86.57%,DE值为47.98%,得率为81.5%,指标达到低酯果胶产品的标准。Commercial high ester citrus pectin was used to produce low methoxy pectin （LMP）, factors which impact the quality and yield of pectin were explored, including pectin precipitation method. The tested indexes included the galacturonic acid content, the degree of esterification（DE）, the viscosity of pectin solution and the yield of LMP. The results showed that low temperature （4 ℃） not only could reduce the β-elimination reaction which will impact pectin quality but also keep the viscosity of the product at a high level. The optimum condition for pectin alkaline de-esterification were follows： temperature was kept at 4 ℃ for 30 min, while the pH was remained at 9.0, Then pectin was precipitated by addiding isopropanol, From which the galacturonic acid content of low ester pectin is 86.57% with DE 47.98%, 88.02%of yield. All of the tested indexes meet the standards of low methoxy pectin.

关 键 词：低温 碱法脱酯 β-消去反应 低酯果胶 

分 类 号：TS201.1[轻工技术与工程—食品科学]