以商品柑橘果胶为对照,对百香果皮果胶进行了理化性质和色差比较,傅里叶红外光谱分析,质构特性测定,并探讨了百香果皮果胶质量浓度、蔗糖添加量、pH、温度、金属离子类型对百香果皮果胶凝胶强度和持水性的影响。结果表明,百香果皮果胶颜色呈黄褐色,经理化性质测定和红外光谱分析,百香果皮果胶各项指标均符合国家标准,酯化度和半乳糖醛酸分别为(66.46±0.41)%和(81.99±1.54)%,属于高酯果胶;添加百香果皮果胶后,百香果果胶凝胶体系的质构特性有所提升,其凝胶强度和持水性与百香果皮果胶质量浓度成正相关,随蔗糖质量浓度、温度、pH的增大呈现先增大后减小的趋势,在凝胶过程中添加Ca2+、Cu2+均可提高百香果皮果胶的凝胶特性。
The physicochemical properties and chromatic aberration of passion fruit pectin were compared with that of commercial citrus pectin. Fourier transform infrared spectroscopy was analyzed, texture properties were measured, and the effects of mass concentration of pomegranate peel pectin, sucrose addition, pH, temperature, and metal ion type on the gel strength and water holding capacity of passion fruit pectin were also discussed. The results showed that the pectin color of passion fruit peel was yellow-brown. After physical and chemical properties measurement and infrared spectrum analysis, all indexes of passion fruit peel pectin meet national standards. The degree of esterification and galacturonic acid were (66.46±0.41)% and (81.99±1.54)% respectively, which belongs to high-ester pectin. After adding passion fruit peel pectin, the gel texture properties were improved. Gel strength and water holding capacity were positively correlated with pectin mass concentration in passion fruit peels. With the increase of sucrose mass concentration, temperature and pH, the pectin content increased at first and then decreased. Adding Ca2+ and Cu2+ during the gelation process could improve the gelation properties of passion fruit pectin.
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