从和石榴皮提取的pectin的物理化学,结构和功能特征:一项比较研究
Noussaire El Fihry1, Khalil El Mabrouk2, Mia Eeckhout3
1Laboratory of Biotechnology and Valorization of Bioresources, Faculty of Sciences of Meknes, Moulay Ismail University, BP 11201 Meknes, Morocco; Cluster of Competency «Agri-food, Safety and Security» IUC VLIR-UOS, Moulay Ismail University, Marjane 2, BP 298 Meknes, Morocco.
International journal of biological macromolecules
|November 11, 2023
概括
从和石榴皮中提取的素表现出明显的特性. 五果培作为加厚剂,而石榴培可以用于各种应用,突出源依赖的功能.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 是一种材料科学.
背景情况:
- 素的特性高度依赖于其提取来源.
- 了解这些变异对于优化pectin应用至关重要.
研究的目的:
- 提取和鉴定无种和石榴皮中的点.
- 为了比较它们的物理化学,结构和功能性质.
- 为了优化开采产量,使用盒式模拟设计.
主要方法:
- 和石榴树皮的酸提取.
- 使用盒式设计优化提取参数.
- 提取的pectins的物理化学,结构和功能分析.
主要成果:
- 经过优化提取,获得了11.44%的果果皮质 (QP) 和12.08%的石榴皮质 (PPP).
- 这两种pectin都高度甲基化;PPP比QP (8%) 具有更高的乙化率 (12%).
- 与QP相比,PPP具有均的分布和更高的分子量 (120kDa).
- QP表现出伪塑性行为和高水能力 (4.92 g/g).
结论:
- 花丁是适合作为一种加厚剂.
- 石榴皮皮质可作为多功能质培养的前体.
- 提取来源显著影响了pectin的特性和潜在应用.
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