香蕉皮果胶的制备及其性能的研究

Preparation and Properties of Banana Peel Pectin

用酸法从香蕉皮中提取高酯果胶,并利用果胶甲酯酶进一步制备低酯果胶,提取率分别为11.3 mg/g鲜香蕉皮和9.8 mg/g鲜香蕉皮,酯化度分别为64.5%和42.2%.红外图谱中1750cm-1和1620cm-1处吸收峰的变化表明了果胶酯化度的改变.研究了pH值和温度对不同香蕉皮果胶溶液粘度的影响.在相同条件下,高酯果胶的溶液粘度比低酯果胶大,低酯果胶的粘度受pH的影响程度大于高酯果胶;随温度的升高,两者的粘度都降低.

High methoxyl pectin（ HMP） was extracted from banana peel with acid method,then low methoxyl pectin（ LMP） was prepared by pectinesterase. The yields were 11. 3 mg /g and 9. 8 mg /g fresh banana peel,and the degrees of esterification（ DE） were 64. 5% and 42. 2%,respectively. Infrared spectrum shows that the absorbance peak at 1750 cm-1 increases with the DE increase,and while the peak at 1620 cm-1 decreases at the same time. The effects of temperature and pH on the viscosity of pectin solution are studied. The viscosity of LMP solution is less than that of LMP under the same conditions,and is affected by pH greater than HMP; the viscosities of both reduce with the increase of temperature.