提取和结构分析的甜果质素和其凝的特征
Chunmeng Han1,2, Xiangying Zhao1,2, Liping Yang1,2
1Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China.
Polymers
|July 27, 2024
概括
甜残留物通过氧酸提取产生高质量的点. 这种薄膜,一个低的rhamnogalacturonan-I,有效地与离子和糖形成凝.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 生物聚合物科学 生物聚合物科学
背景情况:
- 广泛用于食品和制药中的pectin,对甜的提取和结构数据有限.
- 甜的残留物,粉加工的副产品,为高价值农业废物利用提供了机会.
研究的目的:
- 为了从甜残留物中提取和表征pectin.
- 为了研究提取的果的结构性质和凝行为.
主要方法:
- 使用各种药物 (氨氧酸盐,三酸盐等) 提取pectin. ) 的情况.
- 通过分子量测定,化学定位,红外光谱,SEM和AFM进行结构分析.
- 凝研究评估了Ca2+,糖糖和pH的影响.
主要成果:
- 氧酸产生了高提取率,低灰和高分子量pectin.
- 提取出来的pectin是一种低的rhamnogalacturonan-I,分子量为192.5kg/mol,结构线性.
- 最佳的凝发生在pH 4的30 mg/g Ca2+,2%的pectin和40%的糖糖,达到128.87 g的硬度.
结论:
- 甜的残留物是生产有价值的pectin的一个可行的来源.
- 酸是一种有效的提取剂,用于高品质的甜片.
- 了解结构和凝性质有助于甜果培的生产和应用开发.
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