破碎温度对番茄浆中果胶分子分布的影响  

Effect of Break Temperature on the Molecular Distribution of Pectin in the Tomato Pulp

作　　者：彭国岗 李世卫 

机构地区：[1]红塔烟草(集团)有限责任公司技术中心,玉溪653100

出　　处：《食品工业》2009年第3期35-37,共3页The Food Industry

摘　　要：研究番茄在温度75、80、85和90℃破碎时,破碎温度对番茄浆果胶含量和果胶分子结构的影响。采用Sepharose 2B凝胶色谱柱测定酸溶性果胶和水溶性果胶的分子分布。结果表明:随着破碎温度的增加,番茄浆中酸溶性果胶和水溶性果胶分子量也愈大,但是当破碎温度为90℃时,酸溶性果胶和水溶性果胶分子量却有所下降。The effects of break temperature on pectin molecular distribution as well as the content of pectin were investigated when tomatoes were broken at 75, 80, 85 and 90℃ respectively. The acid-soluble pectin and water-soluble pectin were fractionated on Sepharose 2B and the distribution of pectin molecular distribution was measured. It showed that the average molecular weight of pectin molecules in tomato pulps increased with the increasing break temperatures, while the value decreases when tomato was broken at 90℃.

关 键 词：番茄浆 破碎温度 果胶 分子分布 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] S642.2[轻工技术与工程—食品科学与工程]