柠檬酸提取的温州蜜柑皮果胶的结构与乳化特性
Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin.
作者信息
Duan Xingke, Yang Zhixuan, Yang Jinyan, Liu Fengxia, Xu Xiaoyun, Pan Siyi
机构信息
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
出版信息
Foods. 2021 Oct 15;10(10):2459. doi: 10.3390/foods10102459.
Satsuma mandarin peel pectin (MPP) was extracted by citric acid and its structure and emulsifying ability were evaluated. Structural characterization, including NMR, FTIR, monosaccharide compositions demonstrated that MMP showed lower DM value and higher than commercial citrus pectin (CCP). In addition, MPP exhibited significantly better emulsification performance than CCP. When MPP concentration was increased to 1%, 1.5% (10 g/L, 15 g/L) and the pH was 3 (acidic condition), a stable emulsion containing 10% oil fraction could be obtained. The particle size of the obtained emulsion was ranging from 1.0-2.3 μm, its emulsifying activity ranged from 93-100% and emulsifying stability was 94-100%. Besides, MPP can better ensure the storage stability of higher oil ratio emulsions. The results demonstrated that the stable emulsifying properties of MPP may largely depend on the lower DM value and higher . MPP could be used as a novel polysaccharide emulsifier, especially under acidic conditions, providing a promising alternative for natural emulsifiers that could be used in the food industry.
用柠檬酸提取温州蜜柑皮果胶（MPP），并对其结构和乳化能力进行评估。包括核磁共振（NMR）、傅里叶变换红外光谱（FTIR）、单糖组成在内的结构表征表明，MPP的甲氧基化度（DM值）较低，且高于市售柑橘果胶（CCP）。此外，MPP的乳化性能明显优于CCP。当MPP浓度增加到1%、1.5%（10 g/L、15 g/L）且pH值为3（酸性条件）时，可获得含10%油相分数的稳定乳液。所得乳液的粒径为1.0 - 2.3μm，其乳化活性为93 - 100%，乳化稳定性为94 - 100%。此外，MPP能更好地确保高油比乳液的储存稳定性。结果表明，MPP稳定的乳化性能可能很大程度上取决于较低的DM值和较高的[此处原文缺失相关内容]。MPP可作为一种新型多糖乳化剂，特别是在酸性条件下，为可用于食品工业的天然乳化剂提供了一种有前景的替代品。
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