绿茶天然果胶的酶法提取及其组成、结构与性质  

Enzymatic Extraction of Natural Pectin from Green Tea: Composition, Structure,and Properties

作　　者：罗钰 刘咏雪 付杨楠 张晨[1,2,3] Luo Yu;Liu Yongxue;Fu Yangnan;Zhang Chen(College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108;School of Advanced Manufacturing,Fuzhou University,Quanzhou 362251,Fujian;Fujian Food Biotechnology Innovation Engineering Technology Research Center,Fuzhou 350108)

机构地区：[1]福州大学生物科学与工程学院,福州350108 [2]福州大学先进制造学院,福建泉州362251 [3]福建省食品生物技术创新工程技术研究中心,福州350108

出　　处：《中国食品学报》2024年第1期160-168,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省科技计划引导性项目(2018N0013);国家自然科学基金项目(31701649)。

摘　　要：采用4种商业酶(3种纤维素酶S22178、FoodPro~? CBL、Viscozyme~? L和半纤维素酶)提取绿茶果胶,并探究其对果胶主要结构的影响,以及纯化果胶的成分、分子质量分布、粒径分布与果胶黏性的关系,以获得结构相对完整的天然果胶的提取方法。结果表明:4种酶均能高效提取果胶,提取率均能达到80%。S22178和Viscozyme~? L对果胶的HG主链结构有破坏,而半纤维素酶和FoodPro~? CBL对果胶的主链和侧链结构均没有显著影响。FoodPro~? CBL纯化样的黏度最大(η_1=1 227 mPa·s),半纤维素酶纯化样的黏度较低(η_1=154 mPa·s),Viscozyme~? L黏度基本为0。结论:经FoodPro~? CBL处理获得的果胶最接近天然果胶状态,提取纯化后的果胶含量为48%(HG主链43%,RG-I侧链5%),组分间颗粒大小相近,流变学性质较好,呈现典型的剪切稀化现象。This study employed four commercial enzymes(three cellulases:S22178,FoodPro■CBL,Viscozyme■L,and one hemicellulase)for the extraction of pectin from green tea.The investigation focused on their impact on the primary structure of pectin and explored the relationships among the composition,molecular weight distribution,particle size distribution,and pectin viscosity after purification.The goal was to develop an extraction method for obtaining structurally intact natural pectin.Results indicated that all four enzymes efficiently extracted pectin,with extraction yields reaching 80%.S22178 and Viscozyme■L disrupted the main chain structure of pectin,particularly its homogalacturonan(HG)backbone,while the hemicellulase and FoodPro■CBL did not significantly affect the main and side chain structures of pectin.The purified sample with FoodPro■CBL exhibited the highest viscosity(η1=1227 mPa·s),whereas the hemicellulase-purified sample had lower viscosity(η1=154 mPa·s),and Viscozyme■L showed nearly zero viscosity.In conclusion,pectin obtained through the FoodPro■CBL process closely resembled the original pectin state,with a purified pectin content of 48%(HG backbone 43%,RG-I side chain 5%).The particle sizes among components were similar,exhibiting good rheological properties and displaying typical shear-thinning behavior.

关 键 词：天然果胶 碳水化合物酶 化学组成 分子质量分布 黏度 

分 类 号：TS272.51[农业科学—茶叶生产加工] TS201.7[轻工技术与工程—农产品加工及贮藏工程]