均细化处理对苹果细胞壁多糖结构特性的影响  

Effects of Refining Treatments on the Structural Characteristics of Apple Alcohol-insoluble Residue

作　　者：曹风 刘璇[2] 毕金峰[2] 张彪[2] 吴昕烨[2] 李潇 Cao Feng;Liu Xuan;Bi Jinfeng;Zhang Biao;Wu Xinye;Li Xiao(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034;Institute of Food Science and Technology Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京100193

出　　处：《中国食品学报》2020年第10期96-104,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2016YFD0400200)。

摘　　要：为研究均细化处理对苹果细胞壁多糖的影响,采用湿法超细精磨和高压均质处理苹果浊汁,研究苹果浊汁中细胞壁多糖(AIR)半乳糖醛酸(GalA)含量、甲酯化度(DM)、重均分子质量(Mw)、数均分子质量(Mn)、中性糖含量以及结构官能团的差异性。结果表明,GalA含量随均质次数的增加及进料温度的升高而增多。DM随均质压力、均质次数及进料温度的增加呈不断升高的趋势,均细化处理样品的DM均大于60%,即各样品为高酯化度果胶。随着均质压力的增加,Mw呈不断减小的趋势,Mw/Mn除均质压力30 MPa处理外与Mw变化趋势相同;随着均质次数的增加,Mw/Mn呈不断降低的趋势;随进料温度的升高,Mw呈不断增大的趋势。均细化处理样品后,中性糖含量中葡萄糖含量最高,其次是半乳糖含量。以上结果揭示了均细化处理参数对AIR结构特性的影响,为后续生产高品质的果汁提供理论基础。In order to study the effects of refining treatments on the apple alcohol-insoluble residue. The cloudy apple juice was treated by wet-superfine grinding and high pressure homogenization. The characteristics of AIR extracted from the cloudy apple juice were analyzed including galacturonic acid(GalA) content, degree of methoxylation(DM),weight average molar mass(Mw), number average molecular weight(Mn), neutral sugar content and structural functional groups. The results showed that the GalA content increased with the increment of homogenization cycle and inlet temperature. The DM showed an increasing trend with the increment of homogenization pressure, cycle and inlet temperature.The DM of all refined samples were greater than 60%, than was, each sample was high esterification pectin. With the increment of homogenization pressure, the Mw showed a decreasing trend, while the Mw/Mn had the same tendency except for the homogenization pressure of 30 MPa. With the increment of the homogenization cycle, the Mw/Mn showed a decreasing trend. With the increment of inlet temperature, the Mw showed an increasing trend. For the neutral sugar contents of all samples, the content of glucose was the highest, and the galactose was the secondary compound. The above results revealed that different refining treatments had effects on the structural characteristics of AIR. The results from the present study could provide theoretical basis for the subsequent production of high-nutrient juices.

关 键 词：苹果浊汁 细胞壁多糖 均细化处理 高压均质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]