超声辅助酶法提取菠萝蜜果皮果胶工艺优化及低酯化改性  

Optimization of Extraction of Pectin from Jackfruit Peel by Ultrasonic-assisted Enzymatic Method and Modification of De-Esterification

作　　者：韦鑫 黄安 陈逸 秦靖欣 杨志伟[1] WEI Xin;HUANG An;CHEN Yi;QIN Jingxin;YANG Zhiwei(Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities,College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院,广西高校特色农产品精深加工与安全控制重点实验室,广西南宁530004

出　　处：《食品工业科技》2024年第16期239-248,共10页Science and Technology of Food Industry

摘　　要：为提高菠萝蜜果皮果胶(Jackfruit peel pectin,JFPP)的得率,并得到高纯度具有良好的功能特性的果胶,本研究通过响应面试验优化超声辅助纤维素酶法对果胶的提取工艺,对提取的果胶进行初步纯化,包括脱脂、脱蛋白、脱色和透析浓缩,并对纯化后果胶进行酶法低酯化(De-esterification)改性,得到低酯菠萝蜜果皮果胶(DE-JFPP),对比分析改性前后果胶的基本成分组成、分子量、单糖组成、官能团特征、热稳定性和微观结构。结果表明,最优提取工艺参数为加酶量0.7%,酶解温度30.4℃,pH4.6,此条件下JFPP得率为15.26%±0.07%。改性后的果胶的半乳糖醛酸含量由79.10%增加到83.24%,总糖含量由43.42%降低为41.90%,酯化度由84.25%降低为32.36%,重均分子量由29.24 ku降低为28.49 ku。JFPP和DE-JFPP均有11种单糖,均属于RGI型果胶,DE-JFPP支链化程度减小。傅里叶变换红外光谱显示改性前后的果胶均具有果胶特征吸收峰,改性后的果胶分子对应酯化羧基的吸收峰峰面积下降。JFPP和DE-JFPP的溶解温度分别为160.22℃和123.28℃,降解温度分别为255.11℃和230.56℃,均具有较高的热稳定性。扫描电镜图显示,JFPP表面光滑,结构紧凑,DEJFPP表面粗糙,结构疏松。本研究优化了JFPP提取工艺,提高其得率,并证明低酯化后的果胶具有较好的理化性质及微观结构,可满足不同领域中对凝胶负载体系需求,进一步拓展菠萝蜜果皮果胶的利用空间。In order to improve the yield of jackfruit peel pectin(JFPP)and obtain high-purity pectin with good functional properties,this study optimized the extraction process of pectin by ultrasound-assisted cellulase enzyme method through response surface experiments.The extracted pectin was preliminarily purified,including degreasing,deproteinization,decolorization,and dialysis concentration process.The purified pectin was then enzymatically esterified and modified by de-esterification to obtain de-esterified jackfruit peel pectin(DE-JFPP),and a comparative analysis was conducted on the basic composition,molecular weight,monosaccharide composition,functional group characteristics,thermal stability,and microstructure of the pectin before and after modification.The results showed that the optimal conditions for the extraction process were enzyme dosage of 0.7%,the enzymatic hydrolysis temperature of 30.4℃,and the pH of 4.6.It was observed that the yield of JFPP was 15.26%±0.07%under the specified conditions.The galacturonic acid content in the modified pectin increased from 79.10%to 83.24%,with a decrease in total sugar content from 43.42%to 41.90%,a decrease in esterification degree from 84.25%to 32.36%,and a decrease in weight-average molecular weight from 29.24 ku to 28.49 ku.Both JFPP and DE-JFPP contained eleven monosaccharides and belonged to the RG-I pectin with a decrease in the degree of branching in DE-JFPP.Fourier transform infrared(FTIR)spectroscopy demonstrated that both the pectin before and after modification had characteristic absorption peaks of pectin,and the peak area corresponding to the esterified carboxyl acid group decreased after modification.The JFPP and DE-JFPP demonstrated high thermal stability,with solubilization temperatures of 160.22℃and 123.28℃,and degradation temperatures of 255.11℃and 230.56℃,respectively.Scanning electron micrographs(SEM)showed that JFPP had a smooth surface and a compact structure,and DE-JFPP had a rough surface and a loose structure.This study optimized the

关 键 词：菠萝蜜果皮 果胶 超声辅助酶法 响应面优化 低酯化 理化性质 

分 类 号：TS209[轻工技术与工程—食品科学]