胡椒固态发酵脱皮过程中果胶的降解  

Studies on degradation of pectin during pepper peeling by solid-state fermentation

作　　者：王梦杰[1] 刘四新[1,2] 陈海明[1] 胡淇淞 李从发[1] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南大学材料与化工学院,海南海口570228

出　　处：《食品与机械》2016年第4期14-18,共5页Food and Machinery

基　　金：国家自然科学基金项目(编号:31160339);海口市热带农产品深加工重点实验室项目(编号:2013-45)

摘　　要：采用红外光谱、离子色谱和高效液相色谱法分析固态发酵过程中胡椒果皮果胶组分结构、含量及其变化。结果显示：胡椒果皮中水溶性果胶、酸溶性果胶为高酯化度果胶,螯合性果胶为低酯化度果胶;水溶性果胶在发酵前36h含量上升,而后下降,酸溶性果胶和螯合性果胶在预处理催熟时含量上升,在发酵过程中含量下降。固态发酵24~48h为果胶主链半乳糖醛酸快速降解期、12~24h为支链阿拉伯糖快速降解期,12~36h为半乳糖快速降解期。发酵48~60h,果胶半乳糖、阿拉伯糖等侧链几乎完全降解。这提示发酵过程中,富含半乳糖醛酸的果胶主链断裂及支链中性糖的降解是胡椒果皮降解的主要原因。Infrared spectroscopy,ion chromatography and HPLC were used to analyze the changes of pectin components and their contents during pepper peeling by solid-state fermentation.The results showed that the water-soluble pectin and acid-soluble pectin were high degree of esterification pectin,while the chelating pectin was low degree of esterification pectin.The content of water-soluble pectin increased in the first 36 hand then decreased during fermentation,while the content of acid-soluble pectin and chelating pectin increased after ripening with ethephon and then decreased during the whole fermentation process.Galacturonic acid in the pectin backbone was degraded rapidly in 24-48h.Arabinose in the branch chain was degraded rapidly in 12-24h,while galactose in the branch chain was degraded rapidly in 12-24h.Galactose and arabinose were almost completely degraded in 48-60h.This suggests that the pepper peeling is mainly.

关 键 词：胡椒 脱皮 固态发酵 果胶 降解 

分 类 号：TS201.7[轻工技术与工程—食品科学]