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来自Choerospondias axillaris水果果粉的pectin的表征:不同提取方法的比较

Zian Luyang^1,2, Zhibin Bu¹, Jijun Wu¹

¹Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No.133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.

Foods (Basel, Switzerland)

|December 17, 2024

概括

超声波提取 (UAE) 是一种有效的方法,可以获得高质量的Choerospondias axillaris果肉质培根 (CAPP). 阿联产生的CAPP具有出色的功能性质,包括热稳定性和乳化.

科学领域:

食品科学食品科学食品科学
生物化学生化学
材料科学材料科学材料科学

背景情况:

素提取方法显著影响素质量.
关于提取技术如何影响Choerospondias axillaris果肉质pectin (CAPP) 的研究是有限的.

研究的目的:

通过四种不同的方法提取CAPP的物理化学,结构和功能性质:热水 (HWE),盐酸 (HAE),超声波 (UAE) 和超高压 (UPE).

主要方法:

使用HWE,HAE,UAE和UPE提取CAPP的方法.
物理化学性质的分析 (产量,GalA含量,分子量).
评估结构特征 (侧链,RG-I区域,晶体结构,表面形态).
功能性质的评估 (热稳定性,乳化性质,抗氧化能力,益生菌潜力).

主要成果:

超高压提取 (UPE) 产生了最高的CAPP产量 (15.79%) 和银酸 (GalA) 含量 (60.44%).
超声波提取 (UAE) 导致大量的侧链和RG-I区域 (55.12%).
盐酸提取 (HAE) 产生了最小的分子量 (233.13 kDa) 和产量 (8.64%).
提取方法对晶体结构和功能组的影响最小,但UAE和UPE显示出不同的表面形态.
阿联和UPE表现出优越的热稳定性和乳化特性.
HAE和阿联证明了增强的抗氧化剂和益生菌性质.
超声波提取 (UAE) 提供了产量和功能属性的有利平衡.

结论:

超声提取 (UAE) 是一种高效的方法,用于生产具有理想功能性质的CAPP.
提取方法的选择显著影响CAPP的功能特性,包括热稳定性,乳化,抗氧化活性和益生菌潜力.
阿联为高效的CAPP提取提供了一个有希望的替代方案.

关键词:

科洛斯庞迪亚斯·阿克西拉里斯 (Choerospondias axillaris) 果肉质的果实质素.不同的提取方法.功能性质的功能性质.物理化学特征物理化学特征结构结构结构结构

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