石灰皮皮质素的特性主要受到乙醇和基于蛋白质的净化方法的影响
Fatemeh Baghdadi1,2, Kooshan Nayebzadeh1, Mehrnaz Aminifar3
1Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Journal of the science of food and agriculture
|December 12, 2023
概括
石灰皮丁净化显著影响其性能. 酸 (SC) 净化产生更纯,更热稳定的pectin,而乙醇净化产生更高的产量,但更多的杂质.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 石灰皮是果汁工业的副产品,是有价值的点来源.
- 素的提取和净化对于其在各种工业中的应用至关重要.
- 了解不同净化方法对pectin属性的影响至关重要.
研究的目的:
- 为了研究两种净化方法 (乙醇和 kazeinate) 对石灰皮特性的影响.
- 评估净化对pectin产量,纯度,外观和热稳定性的影响.
主要方法:
- 用三种不同的加热和超声波辅助程序提取石灰皮点.
- 用乙醇沉或 kazeinate (SC) 复合来净化点样品.
- 描述包括对产量,外观,热稳定性和富里埃变换红外光谱 (FTIR) 的评估.
主要成果:
- 甲酸盐 (SC) 的净化产生了一种透明的,类似薄膜的pectin,具有更高的热稳定性和纯度,以较低的中性糖含量来表示.
- 乙醇净化产生了更高的提取回收 (约. 20%),但导致无形,不透明的培根,中性糖含量更高.
- 净化方法是影响pectin外观,物理化学,热和FTIR特性的主要因素.
结论:
- 净化方法的选择对于确定石灰皮的最终特性至关重要.
- SC净化提供了一种获得更纯,更热稳定的pectin的途径,可能含有更高比例的非化 galakturonic 酸.
- 这项研究强调了定制净化策略以实现所需的pectin功能的重要性.
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