基于不同分子量级苹果果胶理化性质的研究  

Study on Physico- chemical Properties of Apple Pectin Based on Different Molecular Weights

作　　者：田玉霞[1] 仇农学[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工（下）》2009年第3期153-156,160,共5页Farm Products Processing

摘　　要：对不同分子量的苹果果胶与其理化性质的关系进行研究。采用5种不同截流分子量(MWCO)的超滤膜分离苹果果胶。结果表明,分离出6种不同分子量的苹果果胶,分子量大于300kDa的果胶为主要成分,分子量与其理化性质有着对应的关系,各级果胶半乳糖醛酸含量和酯化度随分子量增大而增大,单糖组分也随分子量增大而增多。同时,超滤对果胶液的脱色有良好作用。本研究可为果胶的纯化、分离和深度开发提供一种新方法。Five uhrafiltration membranes in different molecular weight cut-off （MWCO） were applied to isolate apple pectin. The results indicated that six kinds of apple pectins in different MW were gained, among which 68.04% was above 300 kDa. Meanwhile, molecular weight of pectin was related to its physico-chemical properties. The larger was the molecular weight of pectin, the more were its galacturonie acid content and degree of esterification. In addition, ultrafihration was contributed to the decolouring of pectin extract. Ultrafihration could be isolated apple pectin well and it could be a new method of purification, separation and development for pectin.

关 键 词：果胶 超滤 分离 

分 类 号：TS209[轻工技术与工程—食品科学]