果胶对果胶-麦醇溶蛋白-儿茶素模拟体系稳定性的影响  

Influence of Pectin on Stability of Pectin-Gliadin-Catechin Complex in Model System

作　　者：赵光远[1] 刁华娟 荆利强[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品科学》2011年第18期68-71,共4页Food Science

基　　金：河南省杰出青年基金项目(104100510022);河南省青年骨干教师项目(72009086)

摘　　要：改善浑浊苹果汁中果胶-蛋白-酚类物质三元复合物的混浊稳定性。在从苹果中提取的果胶中加入儿茶素和麦醇溶蛋白,组成模拟体系,以浊度保留率为指标,分别采用单因素和正交试验研究果胶相对分子质量、果胶酯化度(degree of esterification,DE)、体系pH值对三元复合物稳定性的影响。结果表明:在实验范围内,随果胶相对分子质量的增大、果胶DE值的增加和体系pH值的升高,体系的稳定性均呈先增加后降低的趋势;通过正交试验可知,果胶相对分子质量84700、果胶DE值62.85%、体系pH3.7时,三元复合物的稳定性达到最好,浊度保留率达到最大68.80%。In order to improve the stability of pectin-protein-phenolics complex in cloudy apple juice,a model system was made by dissolving catechin,gliadin and apple pectin in water.The effects of relative molecular mass,degree of esterification（DE） of pectin and pH of the system on the stability of the ternary complex,evaluated based on turbidity retention rate were studied by one-factor-at-a-time and orthogonal array design methods.Results showed that as the relative molecular mass and DE of pectin and the pH of the system increased,turbidity retention rate initially increased and then decreased.Maximum turbidity retention rate was achieved by adding pectin with relative molecular mass of 84700 and DE of 62.95% and adjusting the pH of the system at 3.7.

关 键 词：果胶-麦醇溶蛋白-儿茶素 混浊稳定性 模拟体系 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]