不同制备方法对甘薯果胶化学组成和凝胶特性的影响  

Chemical composition and gelling characteristics of pectin from sweet potato residues as affected by different preparation methods

作　　者：张春蓬[1] 木泰华[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放实验室,北京100193

出　　处：《食品科技》2011年第8期225-230,235,共7页Food Science and Technology

基　　金：农业部科技教育司项目(nycytx-16-B-16)

摘　　要：以甘薯渣为原料,采用酸法和磷酸氢二钠法提取果胶,超滤、酒精沉淀和离子交换法纯化果胶,研究不同提取和纯化方法对甘薯果胶得率、基本化学组成、中性糖组成和凝胶性的影响。采用磷酸氢二钠法制备果胶得率高于酸法制备果胶,但半乳糖醛酸含量较低,且淀粉、灰分含量较高。采用酸法提取果胶,超滤法所得果胶半乳糖醛酸含量最高(63.1%),中性糖含量最低(16.3%),凝胶强度最高(278.1g/cm2),相比于其他两种纯化方法(57.1%～58.5%,20.2%～22.6%61.9～65.7g/cm2)。采用磷酸氢二钠法提取果胶,离子交换法所得果胶半乳糖醛酸含量(65.0%)显著(P<0.05)高于其他两种纯化方法(45.0%～51.5%),灰分含量(3.2%)显著(P<0.05)低于其他两种纯化方法(9.6%～10.6%),具有最高的凝胶强度(534.0g/cm2)。结果表明提取和纯化方法对甘薯果胶得率、基本化学组成、中性糖组成和凝胶性有显著影响。An salt procedure by extracts of disodium hydrogen phosphate solution was compared with an acid procedure for pectin extraction from sweet potato residues.Furthermore,ultrafiltration,alcohol-precipitation and ion exchange methods were compared to the effects of extraction and purification procedures on pectin yield,basic chemical components,neutral sugar composition and gelling characteristics.Compared to acid extraction,the salt extraction by extracts of disodium hydrogen phosphate solution extracted pectins with a higher yield.However,it has a lower galacturonic acid content and higher starch and ash contents than those of acid-extracted one.For the acid extraction,ultrafiltration showed a higher galacturonic acid content（63.1%）,a lower neutral sugar content（16.3%） and a higher gel strength（278.1 g/cm2） than the reminder（57.1%～58.5%,20.2%～22.6%,61.9～65.7 g/cm2,respectively）.For salt extraction by extracts of disodium hydrogen phosphate solution,ion exchange method showed the highest gel strength（534.0 g/cm2）.It gave the highest galacturonic acid content（65.0%）,which was significantly（P0.05） higher than that of two other purification methods（45.0%～51.5%）.What＇s more,the ash content was significantly（P0.05） lower（3.2%） than that of two other purification methods（9.6%～10.6%）.It was concluded that yield,basic chemical components,neutral sugar composition and gelling characteristics of pectin can be strongly affected by the modes of extraction and/or purification.

关 键 词：甘薯果胶 提取 纯化 中性糖组成 凝胶性 

分 类 号：TS201.7[轻工技术与工程—食品科学]