豆腐柴果胶多糖理化指标及乳化性质  

Physicochemical indexes and emulsification properties of pectin polysaccharide from Premna microphylla Turcz

作　　者：吴韧 刘爽 马宽 黄凯 邱顺丽 罗黄洋 贺灵芝 唐华丽 WU Ren;LIU Shuang;MA Kuan;HUANG Kai;QIU Shunli;LUO Huangyang;HE Lingzhi;TANG Huali(College of Biology and Food Engineering,Chongqing Three Gorges University,Chongqing 404100,China;Special Biological Resources Development and Utilization of Engineering Center of Northeast Chongqing,Chongqing 404100,China)

机构地区：[1]重庆三峡学院生物与食品工程学院,重庆404100 [2]渝东北特色生物资源开发利用工程中心,重庆404100

出　　处：《食品与发酵工业》2024年第9期174-181,共8页Food and Fermentation Industries

基　　金：重庆市自然科学基金面上项目(CSTB2022NSCQ-MSX1661);重庆三峡学院研究生科研创新项目(YJSKY22051)。

摘　　要：豆腐柴果胶含量丰富,以商品柑橘果胶为对照,对豆腐柴果胶多糖的理化指标和乳化特性进行比较,并研究果胶质量浓度、pH和油相体积分数对果胶乳液体系乳化特性的影响。与柑橘果胶相比,豆腐柴果胶多糖半乳糖醛酸含量为(71.35±0.11)%,其他各项理化指标均符合果胶标准。酯化度为(64.67±0.78)%,为高甲氧基果胶。通过测定得到其乳液体系的乳化活性、乳化稳定性和乳析稳定性均受到果胶质量浓度、油相体积分数和pH变化的影响,结果显示豆腐柴果胶多糖具备比商品柑橘果胶更好的乳化性质,可开发作为乳液体系中天然乳化剂,前景广阔。The physicochemical properties and emulsification characteristics of pectin polysaccharides from Premna microphylla Turcz.were compared with commercial citrus pectin.The effects of pectin concentration,pH,and oil phase volume fraction on the emulsification characteristics of the pectin emulsion system were investigated.Compared with citrus pectin,the content of polysaccharide galacturonic acid was(71.35±0.11)%,and other physicochemical indexes were in line with pectin standards.The degree of esterification was(64.67±0.78)%,which was high methoxy pectin.The emulsion activity,emulsion stability,and emulsion stability of the emulsion system were affected by the change in pectin concentration,oil phase volume fraction,and pH.The results showed that pectin had better emulsifying properties than commercial citrus pectin and could be used as a natural emulsifier in an emulsion system.

关 键 词：豆腐柴 果胶多糖 理化指标 乳化性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]