不同提取技术对葡萄渣中果胶的结构、功能和物理化学性质的影响。

Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques.

机构信息

Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania.

出版信息

Int J Biol Macromol. 2023 Jan 1;224:739-753. doi: 10.1016/j.ijbiomac.2022.10.162. Epub 2022 Oct 24.

DOI:10.1016/j.ijbiomac.2022.10.162

Abstract

Pectin from grape pomace (Vitis vinifera var. Fetească Neagră and Vitis vinifera var. Rară Neagră) was extracted by using different extraction techniques (conventional, microwave-assisted and pulsed ultrasound-assisted extraction). Microwave-assisted extraction showed highest yield (11.2 %) for Rară Neagră pectin, while conventional extraction presented highest yield (9.9 %) for Fetească Neagră pectin. The yield was directly correlated with the galacturonic acid content, degree of esterification, molecular weight and functional features (water-holding, oil-holding and water-swelling capacity, emulsifying properties and rheological behavior of pectin emulsions). In addition, the FT-IR, morphological structure, thermal analysis and emulsion properties of obtained pectin samples from different extraction techniques revealed dissimilar results by comparing with commercial pectin.

摘要

从葡萄渣（黑比诺葡萄变种和黑比诺葡萄变种）中提取的果胶采用不同的提取技术（常规、微波辅助和脉冲超声辅助提取）。微波辅助提取对黑比诺葡萄果胶的提取率最高（11.2%），而常规提取对黑比诺葡萄果胶的提取率最高（9.9%）。提取率与半乳糖醛酸含量、酯化度、分子量和功能特性（持水、持油和水膨胀能力、乳化性能和果胶乳液的流变行为）直接相关。此外，通过与商业果胶进行比较，比较了不同提取技术得到的果胶样品的 FT-IR、形态结构、热分析和乳化性能，结果表明存在差异。