番茄皮渣果胶结构表征与流变学特性研究  

Study on structural and rheological properties of pectin from tomato pomace

作　　者：冯爽 李祖迪 岳伟 赵煜炜 赵晓燕[1] 赵文婷 FENG Shuang;LI Zudi;YUE Wei;ZHAO Yuwei;ZHAO Xiaoyan;ZHAO Wenting(Institute of Agri-food Processing and Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing,Key Laboratory of Vegetable Postharvest Processing,Ministry of Agriculture and Rural Affairs,Beijing 100097,China;Longda Food Group Company Limited,Laiyang 265231,China)

机构地区：[1]北京市农林科学院农产品加工与食品营养研究所,果蔬农产品保鲜与加工北京市重点实验室,农业部蔬菜产后处理重点实验室,北京100097 [2]龙大食品集团有限公司,山东莱阳265231

出　　处：《食品与发酵工业》2024年第24期51-57,共7页Food and Fermentation Industries

基　　金：北京市农林科学院科技创新能力建设专项(KJCX20220417,KJCX201915);国家自然科学基金(32101971);现代农业产业技术体系建设专项资金项目(CARS-23)。

摘　　要：以商品柑橘果胶和苹果果胶为对照,研究番茄皮渣果胶的分子结构和流变学性质。番茄皮渣果胶半乳糖醛酸含量为56.25%,酯化度为47.40%,为低酯果胶。番茄果胶的中性糖组成占比最高依次为半乳糖、鼠李糖、甘露糖、葡萄糖、阿拉伯糖和岩藻糖,其鼠李糖半乳糖醛酸聚糖I型(RG-I)含量较高,但RG-I区域的分支化度较低。番茄果胶属于非牛顿流体中的假塑性流体,具有剪切变稀的现象。其表观黏度较高,黏流活化能显著小于柑橘果胶,说明番茄果胶的黏度较高且具有较好的温度稳定性。在动态流变学实验中,番茄果胶的储能模量大于损耗模量,说明其更多的表现为弹性而非黏性。番茄果胶的储能模量和损耗模量大于柑橘果胶和苹果果胶,说明其黏弹性更高。该研究结果表明,番茄果胶具有比商品柑橘果胶和苹果果胶更好的增稠性质和凝胶性,为番茄果胶资源的开发利用提供了理论依据。Structural and rheological properties of pectins from tomato pomace were investigated compared to commercial citrus pectin and apple pectin.Results showed that the galacturonic acid content and degree of esterification from tomato pectin were 56.25%and 47.40%,respectively.Among all neutral sugars,galactose had the highest content in tomato pectin,followed by rhamnose,mannose,glucose,arabinose,and fucose.Compared to commercial pectins,tomato pectin had a higher proportion of the RG-I region,but its RG-I region had a lower degree of branching.Tomato pectin belonged to non-Newtonian fluid,specifically pseudoplastic fluid,and exhibited shear-thinning property.It had a higher apparent viscosity and lower activation energy than citrus pectin,indicating that tomato pectin had a higher viscosity and better stability.The storage modulus of tomato pectin was greater than the loss modulus,indicating that it was more elastic.The storage and loss modulus of tomato pectin were higher than those of citrus pectin and apple pectin,indicating tomato pectin was more viscoelastic.It could be concluded that tomato pectin had better thickening and gelling properties,and could be developed as a thickening and gelling agent.This research provided a theoretical foundation for the development of tomato pectin.

关 键 词：番茄皮渣 果胶 分子结构 黏度 黏弹性 

分 类 号：TS209[轻工技术与工程—食品科学]