不同省份山楂中果胶结构差异对流变特性的影响  

The Influences of Pectin Structure Diversity on Rheological Property of Hawthorn from Different Provinces

作　　者：王瑞雪 周沫[2] 李军[1] 毕金峰 陈佳歆[2] 张学军 张静 Wang Ruixue;Zhou Mo;Li Jun;Bi Jinfeng;Chen Jiaxin;Zhang Xuejun;Zhang Jing(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066004,Hebei;Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193;Chengde Ruitai Food Co.Ltd.(Hebei Hawthorn Industrial Technology Research Institute),Xinglong 067300,Hebei)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066004 [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综合性重点实验室,北京100193 [3]承德瑞泰食品有限公司(河北省(承德)山楂产业技术研究院),河北兴隆067300

出　　处：《中国食品学报》2023年第5期39-48,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：中国农业科学院科技创新工程项目(CAAS-ASTIP-2020-IFST-04)。

摘　　要：对山东、山西、辽宁和河北主要加工用山楂的果胶进行结构表征,从流变学角度分析不同省份山楂的加工适宜性。结果表明,4种山楂的果胶含量虽无显著性差异(4种山楂果胶的含量在76.7~91.3 mg/g干基范围),但果胶结构在酯化度、分子质量、线性度、分支度和侧链长度等方面呈现差异化特征,从而导致不同的流变特性。其中河北主产山楂的果胶溶液具有最高的表观黏度(约200 mPa·s),其结构具有4个特点:高酯化度、高分子质量、较高的支化度和较长的侧链。其余3种山楂果胶仅具有上述结构特征中的1种或2种。本研究结果对明确山楂果胶结构与特性的关系,为不同省份加工用山楂的加工适宜性提供新的见解。This study conducted a comprehensive structural characterization and rheological analysis of the pectin extracted from the main processing hawthorn of Shandong,Shanxi,Liaoning,and Hebei province,aiming to analyze the different processabilities of these hawthorn fruits in food industry.The results showed that there was no significant difference in pectin content among these hawthorn fruits(The content of four kinds of hawthorn pectin is between 76.7 mg/g dry basis and 91.3 mg/g dry basis).However,these pectins showed significantly different structural characteristics in terms of esterification degree,molecular weight,linearity,branching degree,and the length of side chains,which resulted in different rheological properties.The apparent viscosity of the solution of pectin extracted from Hebei hawthorn was significantly higher than those of the other three pectins(about 200 mPa·s),since its structure possessed the following four characteristics:high esterification degree,high molecular weight,higher branching degree and longer side chain,while the other three pectins only had one or two of the above structural features.The results of this study are helpful for in-depth understanding of the relationship between the structure characteristics and rheological property of hawthorn pectin,and provide a new explanation for different processabilities of hawthorn from different provinces from the perspective of pectin structure.

关 键 词：山楂 果胶 地域 结构 流变性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]