果胶-甘油凝胶珠：制备、表征和溶胀行为。
Pectin-glycerol gel beads: Preparation, characterization and swelling behaviour.
机构信息
Institute of Physiology of Komi Science Centre of The Urals Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, 50, Pervomaiskaya Str., 167982, Syktyvkar, Russia.
Institute of Physiology of Komi Science Centre of The Urals Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, 50, Pervomaiskaya Str., 167982, Syktyvkar, Russia.
出版信息
Carbohydr Polym. 2020 Jun 15;238:116166. doi: 10.1016/j.carbpol.2020.116166. Epub 2020 Mar 13.
Low methyl-esterified pectin (AU701) was found to form gel beads with glycerol. Wet AU701-glycerol gel beads exhibited similar diameter and hardness compared to the AU701-Ca gel beads, prepared by ionotropic gelation with Ca and used for comparison. The morphology of dry pectin gel beads determined by scanning electron microscopy revealed that the beads exhibited rough and grooved surface. The AU701-glycerol gel beads absorbed more grams of water than AU701-Ca gel beads (12.2 g vs 3.9 g per 1 g of the beads). Rheological properties and hardness of the AU701-glycerol gel beads improved with the increase of the pectin/glycerol ratio. Swelling behavior of the AU701-glycerol gel beads was determined after sequential incubation in simulated gastric (SGF) and intestinal (SIF) fluids. The AU701-glycerol gel beads swelled in SGF to a greater extent and revealed higher stability in SIF than the gel beads cross-linked by Ca.
低甲酯化果胶（AU701）与甘油形成凝胶珠。与通过离子凝胶化用 Ca 制备并用于比较的 AU701-Ca 凝胶珠相比，湿 AU701-甘油凝胶珠具有相似的直径和硬度。扫描电子显微镜确定的干果胶凝胶珠的形态表明，这些珠子具有粗糙和有凹槽的表面。AU701-甘油凝胶珠吸收的水比 AU701-Ca 凝胶珠多（每 1 克珠子吸收 12.2 克比 3.9 克）。随着果胶/甘油比例的增加，AU701-甘油凝胶珠的流变性能和硬度得到改善。AU701-甘油凝胶珠在模拟胃液（SGF）和肠液（SIF）中的连续孵育后，测定了其溶胀行为。与由 Ca 交联的凝胶珠相比，AU701-甘油凝胶珠在 SGF 中溶胀程度更大，在 SIF 中更稳定。
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