酸法提取瓯柑皮果胶的果胶甲酯酶改性研究  

Pectin Methyl Esterase-Modified Pectin Extracted from Ougan(Citrus suavissima Hort.Ex Tanaka)Peel by Acid Method

作　　者：杜双凝 陆胜民 陶文扬[2] 金益丰 王阳光 DU Shuangning;LU Shengmin;TAO Wenyang;JIN Yifeng;WANG Yangguang(School of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China;Wenzhou Fenggan Ecological Agriculture Technology Co.,Ltd.,Wenzhou 325000,China)

机构地区：[1]浙江海洋大学食品与药品学院,浙江舟山316022 [2]浙江省农业科学院食品科学研究所,浙江杭州310021 [3]温州丰甘生态农业科技有限公司,浙江温州325000

出　　处：《食品科技》2024年第7期212-220,共9页Food Science and Technology

基　　金：温州市环大罗山省级现代农业园区科技支撑项目(WZDLS2021-04)。

摘　　要：为充分利用瓯柑皮资源,提高产业附加值,文章采用酸法提取果皮中果胶(记为CP1),并对CP1进行果胶甲酯酶酶法改性(样品记为EMP1),通过正交试验优化酸法提取果胶的工艺条件,并分析比较改性前后果胶的理化性质、结构特性及体外抗氧化活性变化,以获得最佳工艺条件以及具有高生物活性的小分子多糖。结果表明,酸法提取瓯柑皮果胶的最佳提取条件为温度95℃、pH值2.0、提取时间90 min、料液比1:50,在此条件下瓯柑皮果胶的得率为(22.33±0.40)%。EMP1的半乳糖醛酸(Galacturonicacid,GalA)含量(89.64%)显著高于CP1的GalA含量(84.97%),而EMP1的分子质量(7840g/mol)和酯化度(32.42%)分别显著低于CP1(309062g/mol和85.53%,P <0.05)。改性前后果胶的各单糖组成含量、晶型比例、表面结构等均具有差异,且改性后果胶的抗氧化活性有所提升,与其浓度呈依赖关系。综上,改性后的果胶分子质量更低、纯度更高且具有良好抗氧化活性,研究结果可为改性果胶在食品工业中的应用提供理论参考。In order to fully utilize Ougan(Citrus Suavissima Hort.ex Tanaka)peel resource and increase industrial added value,acid method was used to extract pectin from Ougan peel(named CP1),and then CPI was modified by pectin methyl esterase into product labelled as EMP1 in this paper.The process conditions for acid-extracted pectin were optimized by orthogonal experiments,and physicochemical properties,structural characteristics,and in vitro antioxidant activity of the pectins before and after modification were analyzed and compared,so as to obtain the best process conditions and low molecule polysaccharide with high biological activity.The results showed that the optimal extraction conditions for the extraction of the Ougan peel pectin by acid method were 95℃,pH value 2.0,extraction time 90min,and solid-liquid ratio 1:50,under these conditions,the extraction rate of pectin from Ougan peel was(22.33±0.40)%.The content of galacturonic acid(GalA%)in EMP1(89.64%)was significantly higher than that in CP1((84.97±1.44)%)whereas its molecular weight(7840 g/mol)and degree of esterification(32.42%)were significantly lower than those of CP1(309062 g/mol and 85.53%,P<0.05).The content of monosaccharide composition,ratio of crystal type and surface structure of pectins before and after modification were different,and the antioxidant activity of modified pectin was improved in dependence on its concentration.In summary,the modified pectin had lower molecular weight,higher purity,and good antioxidant activity,which could provide theoretical reference for their applications in the food industry.

关 键 词：瓯柑皮果胶 提取 酶法改性 理化性质 结构特性 抗氧化活性 

分 类 号：TS209[轻工技术与工程—食品科学]