食品与发酵工业 >

2024 , Vol. 50 >Issue 9: 174 - 181

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035332

研究报告

豆腐柴果胶多糖理化指标及乳化性质

  • 吴韧 ,
  • 刘爽 ,
  • 马宽 ,
  • 黄凯 ,
  • 邱顺丽 ,
  • 罗黄洋 ,
  • 贺灵芝 ,
  • 唐华丽
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  • 1(重庆三峡学院 生物与食品工程学院,重庆,404100)
    2(渝东北特色生物资源开发利用工程中心,重庆,404100)
第一作者: 硕士研究生(唐华丽教授为通信作者,E-mail:hualidfood@163.com)

收稿日期: 2023-03-02

  修回日期: 2023-04-14

  网络出版日期: 2024-06-11

基金资助

重庆市自然科学基金面上项目(CSTB2022NSCQ-MSX1661);重庆三峡学院研究生科研创新项目(YJSKY22051)

收起

Physicochemical indexes and emulsification properties of pectin polysaccharide from Premna microphylla Turcz

  • WU Ren ,
  • LIU Shuang ,
  • MA Kuan ,
  • HUANG Kai ,
  • QIU Shunli ,
  • LUO Huangyang ,
  • HE Lingzhi ,
  • TANG Huali
Expand
  • 1(College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404100, China)
    2(Special Biological Resources Development and Utilization of Engineering Center of Northeast Chongqing, Chongqing 404100, China)

Received date: 2023-03-02

  Revised date: 2023-04-14

  Online published: 2024-06-11

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摘要

豆腐柴果胶含量丰富,以商品柑橘果胶为对照,对豆腐柴果胶多糖的理化指标和乳化特性进行比较,并研究果胶质量浓度、pH和油相体积分数对果胶乳液体系乳化特性的影响。与柑橘果胶相比,豆腐柴果胶多糖半乳糖醛酸含量为(71.35±0.11)%,其他各项理化指标均符合果胶标准。酯化度为(64.67±0.78)%,为高甲氧基果胶。通过测定得到其乳液体系的乳化活性、乳化稳定性和乳析稳定性均受到果胶质量浓度、油相体积分数和pH变化的影响,结果显示豆腐柴果胶多糖具备比商品柑橘果胶更好的乳化性质,可开发作为乳液体系中天然乳化剂,前景广阔。

关键词： 豆腐柴; 果胶多糖; 理化指标; 乳化性质

本文引用格式

吴韧 , 刘爽 , 马宽 , 黄凯 , 邱顺丽 , 罗黄洋 , 贺灵芝 , 唐华丽 . 豆腐柴果胶多糖理化指标及乳化性质[J]. 食品与发酵工业, 2024 , 50(9) : 174 -181 . DOI: 10.13995/j.cnki.11-1802/ts.035332

Abstract

The physicochemical properties and emulsification characteristics of pectin polysaccharides from Premna microphylla Turcz.were compared with commercial citrus pectin.The effects of pectin concentration, pH, and oil phase volume fraction on the emulsification characteristics of the pectin emulsion system were investigated.Compared with citrus pectin, the content of polysaccharide galacturonic acid was (71.35±0.11)%, and other physicochemical indexes were in line with pectin standards.The degree of esterification was (64.67±0.78)%, which was high methoxy pectin.The emulsion activity, emulsion stability, and emulsion stability of the emulsion system were affected by the change in pectin concentration, oil phase volume fraction, and pH.The results showed that pectin had better emulsifying properties than commercial citrus pectin and could be used as a natural emulsifier in an emulsion system.

Key words： Premna microphylla Turcz.; pectin indexes; physicochemical index; emulsification property

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