利用茄子食品加工废料作为高潜力果胶源，并对提取的果胶进行特性分析。
Utilization of food processing wastes of eggplant as a high potential pectin source and characterization of extracted pectin.
机构信息
Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
出版信息
Food Chem. 2019 Oct 1;294:339-346. doi: 10.1016/j.foodchem.2019.05.063. Epub 2019 May 8.
In the present study, the various properties of pectin extracted using microwave-assisted extraction (MAE) from eggplant peel and eggplant calyx (as food processing wastes of eggplant) were compared with each other. The eggplant peel pectin (EPP) exhibited higher extraction yield (29.17%) than eggplant calyx pectin (ECP; 18.36%). Both of EPP and ECP were high in methoxyl and rich in galacturonic acid. HPLC analysis showed that EPP was high in HG (homogalacturonan) (58.6%), while ECP was high in RG-I (rhamnogalacturonan-I) (44.9%). Also, higher phenolic contents were observed for EPP in comparing with ECP. Approximately in all of the functionalities (WHC (water holding capacity) and OHC (oil holding capacity), emulsifying and foaming properties, and antioxidant activity), EPP showed higher value rather than ECP. H NMR (hydrogen-1 nuclear magnetic resonance), FT-IR (Fourier transform-infrared) and XRD (x-ray diffraction) spectra confirmed the presence of high methylated crystalline pectin in both EPP and ECP.
在本研究中，将使用微波辅助提取（MAE）从茄子皮和茄子萼（作为茄子的食品加工废物）中提取的果胶的各种性质进行了相互比较。茄子皮果胶（EPP）的提取率（29.17%）高于茄子萼果胶（ECP；18.36%）。EPP 和 ECP 的甲氧基含量都很高，半乳糖醛酸含量丰富。HPLC 分析表明，EPP 中的 HG（同型半乳糖醛酸）（58.6%）含量较高，而 ECP 中的 RG-I（鼠李半乳糖醛酸-I）（44.9%）含量较高。此外，与 ECP 相比，EPP 中的酚类物质含量更高。在所有功能方面（WHC（持水力）和 OHC（持油力）、乳化和泡沫性能以及抗氧化活性），EPP 的值均高于 ECP。1H NMR（氢-1 核磁共振）、FT-IR（傅里叶变换-红外）和 XRD（X 射线衍射）光谱证实了 EPP 和 ECP 中均存在高度甲基化结晶果胶。
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