Klinchongkon Khwanjai, Khuwijitjaru Pramote, Adachi Shuji
a Department of Food Technology, Faculty of Engineering and Industrial Technology , Silpakorn University , Nakhon Pathom , Thailand.
b Division of Food Science and Biotechnology , Graduate School of Agriculture, Kyoto University , Kyoto , Japan.
Biosci Biotechnol Biochem. 2017 Apr;81(4):712-717. doi: 10.1080/09168451.2016.1277941. Epub 2017 Jan 16.
The degradation of passion fruit pectin by subcritical water treatment in a continuous flow-type reactor was investigated in the temperature range of 80-160 °C at a constant pressure of 5 MPa. Changes in the degree of polymerization and reducing end formation were monitored and modeled by applying the Emsley equation and zeroth-order kinetics, respectively. The results showed that both the pectin degradation rate constant and the change in the amount of reducing end were enhanced by temperature, and that the temperature dependence of these parameters obeyed the Arrhenius relationship. The activation energies for pectin degradation and reducing end formation were 62.8 and 86.9 kJ/mol, respectively. The non-linear relationship between the ratio of broken galacturonic acid units to the total galacturonic acid units and the change in the amount of reducing end indicated that pectin cleavage became easier as hydrolysis progressed.
在5 MPa恒定压力下，于80 - 160 °C温度范围内，研究了连续流动式反应器中通过亚临界水处理降解西番莲果胶的情况。分别应用埃姆斯利方程和零级动力学对聚合度变化和还原端形成进行监测和建模。结果表明，果胶降解速率常数和还原端数量变化均随温度升高而增强，且这些参数的温度依赖性符合阿伦尼乌斯关系。果胶降解和还原端形成的活化能分别为62.8和86.9 kJ/mol。断裂的半乳糖醛酸单元与总半乳糖醛酸单元的比例与还原端数量变化之间的非线性关系表明，随着水解的进行，果胶裂解变得更容易。
