苹果果胶膜法分离工艺研究  

Study on separation of apple pectin by ultrafiltration membrane

作　　者：田玉霞[1] 董健[1] 仇农学[1] 邓红[1] 郭玉蓉[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：《食品工业科技》2009年第8期185-188,共4页Science and Technology of Food Industry

基　　金：农业部现代苹果产业体系(nycytx-08);陕西师范大学优秀科技预研项目(200802020)

摘　　要：对苹果果胶超滤法分离条件和不同分子量的果胶与其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:在跨膜压差为0·08MPa,料液浓度为1g/L,室温下,不同分子量的果胶获得了良好的分离。分子量与其理化性质有着对应的关系,分子量越大,其半乳糖醛酸含量和酯化度均越高,透光率减小。同时,超滤对果胶液的脱色有良好作用。本实验为工业上果胶的纯化、分离提供理论依据。Five ultrafiltration membranes in different molecular weight cut-off（MWCO） were applied to isolate apple pectin.The results indicated that the best parameters of ultrafiltration were in room temperature, pressure 0.08MPa and concentration 1g/L.Meanwhile,molecular weight of pectin was related to its physico-chemical properties.The larger was the molecular weight of pectin,the more were its galacturonic acid content and degree of esterification, and the smaller was transmittance.Ultrafiltration contributes to the decolouring of pectin extract.The experiment provides theoretical support for industrial manufacturing of pectin in purification and separation.

关 键 词：果胶 超滤膜 纯化 

分 类 号：TS201.1[轻工技术与工程—食品科学]