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食品与发酵工业  2020, Vol. 46 Issue (11): 151-156    DOI: 10.13995/j.cnki.11-1802/ts.023879
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
百香果果胶及其辛烯基琥珀酸酯化物对酸化脱脂乳饮料稳定性的影响
李帅1, 艾连中1, 张汇1, 宋子波2, 赖凤羲1*
1(上海理工大学 医疗器械与食品学院,上海食品微生物工程技术研究中心,上海,200093)
2(云南猫哆哩集团食品有限责任公司,云南 玉溪, 653100)
Study on the stabilizing effects of passion fruit pectin and its octenylsuccinate anhydride product on acidified skim milk drink
LI Shuai1, AI Lianzhong1, ZHANG Hui1, SONG Zibo2, LAI Phoency1*
1(Shanghai Engineering Research Center of Food Microbiology,School of Medical Instruments and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)
2(Yunnan Mouthdoleak Group Food Co., Ltd, Yuxi 653100, China)
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摘要 为提高百香果果皮的利用价值, 采用酸提取法提取百香果果胶(passion fruit pectin,PFP),并用辛烯基琥珀酸酐(octenyl succinic anhydride,OSA)对其分子链进行修饰,制备果胶辛烯基琥珀酸酯化衍生物(pectin octenyl succinate anhydride,POSA)。以商品柑橘果胶(citrus pectin,CP)做对比,通过测定脱脂乳饮料在酸化过程中的ζ-电位、粒径、流变性质以及微观结构变化,比较果胶修饰前后脱脂乳模式饮料的稳定性变化。结果表明:PFP、POSA和CP添加量分别为2.0 g/L时,均可提高pH 4.68下的ζ-电位绝对值,降低有效粒径,防止乳蛋白聚集物的形成,稳定效果依次为:POSA>PFP>CP。同时,PFP和POSA提高了脱脂乳模式饮料液的抗剪切能力和黏弹模量(G′和G″),并改变了凝胶性质,使得饮料的稳定性得到提高。
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李帅
艾连中
张汇
宋子波
赖凤羲
关键词:  果胶  辛烯基琥珀酸酐  ζ-电位  粒径  流变性质  稳定剂  酸化脱脂乳    
Abstract: The aim of this study was to increase the value of valorize passion fruit peels(PFP). PFP was extracted by acid and then modified with octenyl succinic anhydride (OSA) to yield pectin octenyl succinate anhydride (POSA). The zeta potential, particle size, rheological properties, and microstructure of PFP and POSA were examined and compared with commercial citrus pectin (CP) to illustrate the stabilizing effects of PFP and POSA on acidified milk drink (AMD). The results show that the addition of PFP, POSA, or CP at 2.0 g/L could increase the absolute value of the ζ-potential at pH 4.68, reduce the effective particle size and prevent the formation of milk protein aggregates. The stability effect was POSA>PFP>CP. Besides, PFP and POSA also could improve the shear resistance, viscoelastic moduli (G′ and G″) of the AMD emulsion, accompanying with changes in gel properties. These results provided a theoretical basis and a perspective for passion fruit pectin. And its OSA derivative could be potentially used as stabilizers in food industries in the future.
Key words:  pectin    octenyl succinic anhydride    zeta-potential    particle size    rheological properties    stabilizer    acidified skim milk
收稿日期:  2020-03-06                出版日期:  2020-06-15      发布日期:  2020-06-24      期的出版日期:  2020-06-15
基金资助: 上海市科技兴农项目(2019-02-08-00-07-F01152);上海食品微生物工程技术研究中心(19DZ2281100)
作者简介:  硕士研究生(赖凤羲教授为通讯作者,E-mail: plai856@hotmail.com)
引用本文:    
李帅,艾连中,张汇,等. 百香果果胶及其辛烯基琥珀酸酯化物对酸化脱脂乳饮料稳定性的影响[J]. 食品与发酵工业, 2020, 46(11): 151-156.
LI Shuai,AI Lianzhong,ZHANG Hui,et al. Study on the stabilizing effects of passion fruit pectin and its octenylsuccinate anhydride product on acidified skim milk drink[J]. Food and Fermentation Industries, 2020, 46(11): 151-156.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023879  或          http://sf1970.cnif.cn/CN/Y2020/V46/I11/151
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