摘要
对多聚磷酸钠法提取甘薯果胶的物化性质进行比较研究,并对该方法提取果胶进行凝胶层析,干燥后进行电镜观察及红外光谱分析。结果表明:多聚磷酸盐提果胶黏度为(27.46±0.46)m Pa·s,酯化度为(58.22±1.46)%,胶凝度为(151.15±1.32)%,其值均高于盐酸提果胶,与苹果果胶相接近。对果胶进行凝胶层析,表明多聚磷酸盐提果胶的小分子质量成分分布较广。通过电镜观察,多聚磷酸盐法提取的果胶比酸提法提取的果胶结构更为蓬松。红外光谱显示,二者均具有果胶的特征官能团,吸收波数在指纹区略有差异。果胶物化特性分析表明,多聚磷酸盐提甘薯果胶更适合食品工业应用。
The physicochemical properties of sweet potato pectin extracted by sodium polyphosphate were investigated.The results showed that the viscosity of sweet potato pectin extracted by sodium polyphosphate was(27.46 ± 0.46) m Pa·s,the degree of esterification(58.22 ± 1.46)%,and the degree of gelation(151.15 ± 1.32)%,which were all higher than those of the pectin extracted by hydrochloric acid and similar to those of apple pectin.As observed under electron microscopy,the pectin extracted by polyphosphate was fluffier than that extracted by hydrochloric acid.The infrared spectra showed that both pectins extracted from sweet potato had typical functional groups of pectin,but the wavenumbers varied somewhat in the fingerprint region.This study demonstrates that sodium polyphosphate-extractable pectin from sweet potato has a wider range of application in the food industry.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第11期81-85,共5页
Food Science
基金
河南省科技计划项目(122102110037)
国家自然科学基金面上项目(31171641)
河南省高校科技创新团队支持计划项目(13IRTSTHN006)
关键词
多聚磷酸钠
甘薯果胶
物化特性
sodium polyphosphate
sweet potato pectin
physicochemical properties
