微波辅助提取甜菜粕果胶的工艺优化及特性研究

Properties and Optimization of Microwave-assisted Extraction of Pectin from Sugar Beet Pulp

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L_9(3~4)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75s,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.

Pectin was extracted from sugar beet pulp using microwave-assisted t four extraction parameters （solid-liquid ratio, pH, microwave power and tr yield of pectin was explored and properties of pectin were studied. Optimizati extraction of pectin was carried out using L_9（3~4）orthogonal experimental d conditions were as follows, solid-liquid ratio 1 ： 25 ,pH 1.5 ,microwave power eatment on of th esign. 0 reatment. time） on Effects of extraction e mlcrowave-assls ptimum modificat ted ion 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 sta- bility of pectin were remarkably increased with the increase of pectin concentration,which showed better e- mulsifying property.