甜菜果胶的结构、提取及乳化特性研究进展

The Research on Structure,Extraction and Emulsifying Properties of Sugar Beet Pectin

果胶是一种酸性多糖大分子,具有胶凝、乳化、增稠、稳定等功能特性,被广泛地应用于食品、医药、化工、纺织等行业。甜菜渣是甜菜制糖的副产物,富含果胶多糖,可以作为一种新的提取果胶原料。大量研究表明由于甜菜果胶分子量低、乙酰化程度高,导致其凝胶性差,但具有良好的乳化特性。因此结合国内外对甜菜果胶的研究成果,本文针对影响甜菜果胶功能性质的主要因素,如结构和提取方法及乳化性进行综述分析,探讨其发展趋势,旨在为甜菜果胶的进一步开发利用提供参考依据。

Pectin is an acidic macromolecular polysaccharide which possesses gelling, emulsifying, thickening and stabilizing properties, hence it is widely used in food, medicine, chemical, textile and other industries. Beet pulp residue is the by-product of beet sugar processing which is rich in pectin polysaccharide; it could be a good source for extracting novel pectin. But many researches indicated that because of its low molecular weight and high acetylation content, sugar beet pectin has poor gelling property, however, it has good emulsifying property. Therefore, in this paper, the main factors that affect pectin functionality such as the structure, extraction methods and emulsifying properties of sugar beet pectin were reviewed by combining the available research achievements of sugar beet pectin within China and internationally, and finally, the development trends thereof were discussed, so as to provide references for further development and utilization of sugar beet pectin.