果胶结构、提取方法及乳化特性研究进展

果胶结构、提取方法及乳化特性研究进展

中国农业科学院农产品加工研究所, 农业部农产品加工综合性重点实验室, 北京 100193

详细信息

杨金姝(1991-),女,在读硕士,研究方向:食品化学与营养,E-mail:yangjinshu_1991@163.com。

木泰华(1964-),男,博士,研究员,研究方向:薯类深加工,食品化学与营养,E-mail:mutaihua@126.com。

中图分类号: TS202.3

Research Progress in Structure,Extraction Methods and Emulsifying Properties of Pectin

Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

摘要

摘要: 果胶是一种重要的酸性大分子多糖物质,具有良好的凝胶性、增稠性和乳化特性,被广泛应用于食品加工业中。果胶的结构及乳化特性会受到提取方法的影响,本文综述了果胶的分子结构及不同提取方法的应用特点,并介绍了影响果胶乳化特性的结构因素(蛋白质、阿魏酸、乙酰基、中性糖侧链、分子量)和环境因素(果胶浓度、油相浓度、pH、盐离子)及果胶与蛋白质结合用于稳定乳化液的研究现状,最后对果胶的研发前景进行展望,以期为果胶的开发和应用提供一定的理论参考。

Abstract: Pectin is an important acidic macromolecular polysaccharide. Because of its excellent gel performance,thickening and emulsifying properties,it has been widely used in the food processing industry. The molecular structure and emulsifying properties of pectin will be influenced by extraction methods. The structures of pectin and application characteristics of different extraction methods were reviewed in this article. The structural factors(protein,ferulic acid,acetyl,neutral sugar side chains,and molecular weight)and environmental factors(pectin and oil concentrations,pH and salts)affecting the pectin emulsifying properties and the usage situations of protein-pectin complexes in emulsified oil were also introduced. Finally,the development prospects of pectin were proposed. It may provide a theoretical reference for the reasonable exploitations and the applications of pectin.

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