碱催化脱酯制取低甲氧基果胶的研究  

Preparation of Low Methoxyl Pectin in Alkaline Condition

作　　者：刘刚[1] 雷激[1] 秦文[2] 

机构地区：[1]西华大学生物工程学院,成都610039 [2]四川农业大学信息与工程技术学院,雅安625014

出　　处：《食品工业》2008年第6期42-44,共3页The Food Industry

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：以商品高酯果胶为原料,以脱酯率、产品粘度、得率为指标,对碱性条件下影响低甲氧基果胶制备的因素进行正交试验以获得制取低甲氧基果胶的最佳工艺。试验结果表明最佳工艺条件为:以浓度2%的高甲氧基果胶为原料,控制温度0℃和pH值9.0,搅拌反应45min进行脱酯;再在常温下利用pH为3.0的60%乙醇溶液搅拌5min以析出果胶。所得产品酯化度(DE)为42.56%、粘度116.2MPa·s、半乳糖醛酸含量(AGA)75.4%;果胶得率89.67%,各项指标符合低甲氧基果胶产品标准。Commercial high methoxyl pectin（HMP） was used as the raw material to prepare low methoxyl pectin（LMP） in alkaline condition. The de-ester rate of HMP, viscosity, yield of LMP were used as indexes through orthogonal experiment to obtain the optimum condition. The de-esterification was carried out with 2% of high methoxyl pectin solution at pH 9.0, at 0℃ for 45 min, then add 60% alcoholic solution at pH 3.0 to produce low methoxyl pectin at room temperature mixing round for 5 min. Under these conditions, the indexes of product were： DE 42.56%, viscosity 116.2 MPa.s, galacturonic acid 75.4%; yield of LMP was 89.67%. All the indexes are conformed to the low methoxyl pectin standard.

关 键 词：低甲氧基果胶 酯化度 粘度 产率 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS255.4[轻工技术与工程—食品科学与工程]