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。
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.
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