摘要
对不同分子量的苹果果胶与其理化性质的关系进行研究,采用5种不同截流分子量(MWCO)的超滤膜分离苹果果胶。结果表明:可分离出6种不同分子量的苹果果胶,分子量大于30万D的果胶为其主要成分,分子量与其理化性质有着对应关系,各级果胶半乳糖醛酸含量和酯化度随分子量增大而增大,单糖组分也随分子量增大而增多;同时,超滤对果胶液的脱色有良好作用。
Five ultrafiltration membranes with different molecular weight cut-off （MWCO） were applied to fractionate apple pectin, and totally 6 fractions with different viscosity-average molecular weight were obtained, among which the viscosity average molecular weight of 68.04% apple pectin was above 300 kD. Meanwhile, molecular weight of pectin was related to its physico-chemical properties, and the galacturonic acid content and degree of esterification increased with the increase of the molecular weight.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第24期197-201,共5页
Food Science
基金
农业部现代苹果产业体系项目(nycytx-08)
陕西师范大学优秀科技预研项目(200802020)
