摘要
为开发红薯渣中的功能性营养组分,实现农业加工废弃物的高值化利用,该研究以红薯制粉工业的副产物红薯渣为原料,优化了果胶的盐-碱连续提取工艺,并对提取得到的2种果胶分子进行结构表征和性质研究。结果表明,盐提工艺中,在草酸钾浓度为9.2 g/L、料液比为1∶39、提取时间为118 min的条件下,CSP型果胶产率最大,为8.68%,其分子量为49.42 kDa,结构中包含78.77%HG和12.46%RG I。在随后的碱提工艺中,当碳酸钠浓度为9.2 g/L、料液比为1∶44、提取时间为3.5 h时,ASP型果胶的产率最大,为14.30%,分子量为752.58 kDa,由42.57%HG和55.41%RG I组成。红外光谱分析表明两者都属于典型的低甲氧基果胶多糖;SEM观察到CSP型果胶呈片层状聚集,ASP型果胶呈明显的蜂窝状结构;功能特性上两者都表现出较好的WHC/OHC,但ASP型的总体乳化性优于CSP型。该研究建立了盐-碱连续提取工艺,获得了不同类型的低甲酯化果胶,为进一步研究不同类型红薯果胶的功能价值和精准利用奠定了基础。
In order to develop the functional nutrients of sweet potato pomace and realize the high-value utilization of agricultural processing wastes,in this study,the salt-alkali continuous extraction process of pectin is optimized with the by-product sweet potato pomace of sweet potato flour industry as the raw material,and the structural characterization and properties of the two types of extracted pectin molecules are also studied.The results show that the yield of CSP-type pectin is the highest of 8.68%in the salt extraction process under the conditions of potassium oxalate concentration of 9.2 g/L,the solid-liquid ratio of 1∶39 and the extraction time of 118 min.The molecular weight of CSP-type pectin is 49.42 kDa and it contains 78.77%HG and 12.46%RG I.In the subsequent alkali extraction process,the yield of ASP-type pectin is the highest of 14.30%when the concentration of sodium carbonate is 9.2 g/L,the liquid-solid ratio is 1∶44 and the extraction time is 3.5 h.The molecular weight of ASP-type pectin is 752.58 kDa and it contains 42.57%HG and 55.41%RG I.The FT-IR spectra analysis shows that both of them are typical low methoxy-pectin polysaccharides.It is observed by SEM that CSP-type pectin is aggregated in lamellar form and ASP-type pectin has an obvious honeycomb structure.In view of functional properties,both of them show better WHC/OHC,but the overall emulsibility of ASP-type pectin is better than that of CSP-type pectin.In this study,a salt-alkali continuous extraction process is established,and different types of low methyl-esterified pectin are obtained,which has laid a foundation for the further study on the functional value and accurate utilization of different types of sweet potato pectin.
作者
宋静蕾
潘晓帆
裴家伟
郭润芳
SONG Jing-lei;PAN Xiao-fan;PEI Jia-wei;GUO Run-fang(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China)
出处
《中国调味品》
CAS
北大核心
2023年第8期24-32,共9页
China Condiment
基金
河北省科技计划项目(17227117D)。
关键词
红薯渣
盐-碱连续提取
CSP型果胶
ASP型果胶
结构表征
sweet potato pomace
salt-alkali continuous extraction
CSP-type pectin
ASP-type pectin
structural characterization
