发酵浸泡山楂酒渣中提取的果胶性质：比较。
Properties of pectin extracted from fermented and steeped hawthorn wine pomace: A comparison.
机构信息
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, China.
College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, China.
出版信息
Carbohydr Polym. 2018 Oct 1;197:174-182. doi: 10.1016/j.carbpol.2018.06.001. Epub 2018 Jun 2.
To investigate the characteristics of the pectins from fermented and steeped hawthorn wine pomace (FHP and SHP), they were acid-extracted, respectively, and compared detailedly. The results of esterification degree indicated that these two pectins were both defined as high methoxyl pectin, which was confirmed by Fourier transform infrared spectroscopy analysis. Molecular weight of SHP was higher than that of FHP. Differential scanning calorimetry analysis showed that the melt temperature of SHP was lower than that of FHP, and the molecular arrangement of SHP is more orderly than FHP. FHP and SHP solutions exhibited shear-thinning properties but SHP had a stronger anti-shear ability. FHP tended to be more elastic-solid as the concentration increased, which was not prominent in SHP. This study suggested that FHP and SHP powder could be new sources of pectin and both pectins could be potentially used as a thicker and stabilizer in food processing.
为了研究发酵和浸泡山楂酒渣（FHP 和 SHP）中果胶的特性，分别对其进行了酸提取，并进行了详细比较。酯化度的结果表明，这两种果胶均被定义为高甲氧基果胶，这一点通过傅里叶变换红外光谱分析得到了证实。SHP 的分子量高于 FHP。差示扫描量热分析表明，SHP 的熔融温度低于 FHP，并且 SHP 的分子排列比 FHP 更有序。FHP 和 SHP 溶液表现出剪切稀化特性，但 SHP 具有更强的抗剪切能力。随着浓度的增加，FHP 倾向于更具弹性固体，而 SHP 则不那么明显。本研究表明，FHP 和 SHP 粉末可能是果胶的新来源，这两种果胶都有可能在食品加工中用作增稠剂和稳定剂。
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