豆腐柴叶低甲氧基果胶提取工艺优化及其加工特性和微观结构研究  

Optimization of Low-Methoxy Pectin Extraction from Premna microphylla Turcz and Study on Its Processing Characteristics and Microstructure Properties

作　　者：李晓[1] 李静雯 陈晔[1] 贾利蓉[1,2] 高鸿 段飞霞[1,2] LI Xiao;LI Jing-wen;CHEN Ye;JIA Li-rong;GAO Hong;DUAN Fei-xia(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;The Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province,Chengdu 610065,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]食品科学与技术四川省高校重点实验室,四川成都610065

出　　处：《食品工业科技》2020年第13期14-21,共8页Science and Technology of Food Industry

基　　金：四川大学大学生创新创业训练计划(201910611248);四川省生物技术与医药重大专项(2018SZDZX0005)。

摘　　要：采用响应面法研究了提取温度、pH、提取时间和液料比对豆腐柴果胶得率和酯化度(DE)的影响,并对最佳提取条件下的果胶进行了微观结构和加工特性的研究。最佳提取条件为:提取温度90℃,pH6,提取时间67 min,液料比24∶1 mL/g,果胶得率为17.8%。在最佳条件下获得的果胶为低甲氧基果胶(DE=43.1%),半乳糖醛酸含量为65.8%,具有果胶多糖典型的红外光谱图,扫描电镜显示果胶呈多褶皱的团聚状。其持水力和持油力分别为6.52和6.03 g/g,在2%和4%时的起泡能力分别为52.7%和72.4%,30 min后的泡沫稳定性为18.5%和44.6%。综上所述,豆腐柴叶为低甲氧基酯果胶的良好来源,且具有作为乳化剂、稳定剂、起泡剂用于高脂食品体系感官品质改善的潜在应用价值。Response surface methodology was used to study the influence of the extraction rate,pH,extraction time and liquidto-liquid ratio on the degree of esterification(DE)and the yield of Premna microphylla Turcz pectin.The microstructure and processing characteristics of pectin under the optimal extraction conditions were studied.The optimal extraction conditions for greatest yield(17.8%)were as follows:Extraction temperature 90℃,pH6,extraction time 67 min and ratio of material to liquid 24∶1 mL/g,and obtained pectin showed the value of DE at 43.1%,containing 65.8% galacturonic acid and 3.9% protein,which had a typical infrared spectrum of pectin polysaccharide and multi-pleated reunion under scanning electron microscope observation.The water holding capacity and oil holding capacity of the pectin were assayed to be 6.52 and 6.03 g/g,respectively.The foaming power of pectin at 2% and 4% was 52.7% and 72.4%,respectively,and the foam stability after 30 min was 18.5% and 44.6%.In summary,the Premna microphylla Turcz leaves is a great source of low-methoxy pectin,and the Premna microphylla Turcz original low-methoxy pectin has potential application value as emulsifier,stabilizer and foaming agent for improving sensory quality of high-fat food system.

关 键 词：豆腐柴 低甲氧基果胶 提取 微观结构 加工特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]