白木通果胶的结构和流变特性  

Structural and Rheological Properties of Pectin from Akebia Peel

作　　者：汪新洁 罗君兰 杨晨希 赵强[1] 熊华[1] Wang Xinjie;Luo Junlan;Yang Chenxi;Zhao Qiang;Xiong Hua(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国食品学报》2020年第6期48-56,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家863科技计划(2012BAD37B02-05);江西省农业领域科技计划重点项目(20151BBF60041);江西省杰出青年基金项目(20192BCB23006)。

摘　　要：采用盐酸和柠檬酸制备2种白木通果胶(HEP,CEP),对其结构特性和流变学特性进行研究。SEM观察发现HEP结构较紧致,表面较为粗糙;CEP结构较松散,表面较平滑,呈褶皱状。FT-IR分析表明HEP(94.89%)较CEP(54.03%)具有更高的酯化度。X-衍射结果表明HEP较CEP结晶度高,溶解性较差,这与红外光谱结果相符合。流变学结果表明,果胶浓度、蔗糖浓度、温度、热处理时间、盐离子的种类和浓度(Ca2+和Na+)对HEP和CEP的黏度和应力随剪切速率的变化均有影响,且作用方式不同,这可能与HEP和CEP结构不同有关。本研究结果为白木通果胶资源的开发提供了一定的理论依据。In this paper,two different kinds of Akebia pectins(HEP,CEP)were prepared by hydrochloric acid and citric acid,and their structural and rheological properties were studied.The SEM results showed that the HEP structure was relatively compact and the surface was rougher,and the CEP structure was relatively loose and the surface was smooth and wrinkled.The FT-IR analysis showed that HEP(94.89%)had a higher esterification degree than CEP(54.03%).At the same time,X-ray diffraction results showed that HEP had a higher crystallinity than CEP,which was consistent with the result of FT-IR.The rheological results showed that the pectin concentration,sucrose concentration,temperature,heat treatment time,and Ca2+concentration all had an effect on the changes of the viscosity and stress with the shear rate for HEP and CEP,and their mechanisms were different,which may be attributed to the differences of their molecular structure.The development of this research provides some theoretical basis and data reference for the development of Akebia pectin resources in the future.

关 键 词：白木通 果胶 结构 酯化度 流变性 

分 类 号：TS201.7[轻工技术与工程—食品科学]