[1]陈学红,马利华,宋慧,等.微波辅助提取甜菜粕果胶的工艺优化及特性研究[J].徐州工程学院学报(自然科学版),2017,(2):82-87.
 CHEN Xuehong,MA Lihua,SONG Hui,et al.Properties and Optimization of Microwave-assisted Extraction of Pectin from Sugar Beet Pulp[J].Journal of Xuzhou Institute of Technology(Natural Sciences Edition),2017,(2):82-87.
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微波辅助提取甜菜粕果胶的工艺优化及特性研究()
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《徐州工程学院学报》(自然科学版)[ISSN:1674-358X/CN:32-1789/N]

卷:
期数:
2017年第2期
页码:
82-87
栏目:
工程技术
出版日期:
2017-04-28

文章信息/Info

Title:
Properties and Optimization of Microwave-assisted Extraction of Pectin from Sugar Beet Pulp
文章编号:
1674-358X(2017)02-0082-06
作者:
陈学红马利华宋慧韩刚强
徐州工程学院 食品工程学院,江苏 徐州 221018
Author(s):
CHEN XuehongMA LihuaSONG HuiHAN Gangqiang
College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221018, China
关键词:
甜菜粕 果胶 微波辅助提取 特性
Keywords:
sugar beet pulp pectin microwave-assisted extraction property
分类号:
TS201.1
文献标志码:
A
摘要:
采用微波辅助提取甜菜粕中的果胶,探讨了料液比、pH值、微波功率和处理时间对果胶提取率的影响,并对果胶的特性进行了研究.依据L9(34)正交试验,对微波辅助提取果胶的工艺条件进行优化,得到果胶最适提取条件为:料液比1:25、pH1.5、微波功率600 W、处理时间75 s,此条件下果胶提取率为19.76%.对甜菜粕果胶特性的研究表明:果胶的酯化度为68.2%,是高酯果胶; 果胶溶解性随着pH值和温度的上升而增大,黏度随质量分数的增加而增大,随着温度升高而减小; 果胶乳化活性和乳化稳定性随着果胶质量浓度增大而显著增强,呈现出良好的乳化性质.
Abstract:
Pectin was extracted from sugar beet pulp using microwave-assisted treatment.Effects of four extraction parameters(solid-liquid ratio, pH, microwave power and treatment time)on extraction yield of pectin was explored and properties of pectin were studied.Optimization of the microwave-assisted extraction of pectin was carried out using L9(34)orthogonal experimental design.Optimum modification conditions were as follows:solid-liquid ratio 1:25,pH 1.5,microwave power 600 W and treatment time 75 s.Under optimum conditions,the maximum yield of pectin was 19.76%.The research on pectin properties showed that the esterification degree of pectin was 68.2%,which was a high ester pectin.The solubility of pectin was increased as temperature and pH were increased.The viscosity was improved by the increase of pectin concentration and decreased with the increase of temperature.Emulsifying activity and emulsion stability of pectin were remarkably increased with the increase of pectin concentration,which showed better emulsifying property.

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备注/Memo

备注/Memo:
收稿日期:2017-02-07 基金项目:国家自然科学基金(31401553) 作者简介:陈学红(1975-),女,副教授,博士,主要从事农产品贮藏与加工技术研究.
更新日期/Last Update: 1900-01-01