马铃薯渣碱法提取果胶的组成和乳化特性

Composition and Emulsification Properties of Pectic Polysaccharide Extracted from Potato Pulp by Alkali Extraction

以马铃薯渣为原料,采用低温短时稀碱法提取马铃薯果胶多糖(Alkali extraction of potato pectin,APP),对所得APP组成进行表征和评价其乳化特性。结果表明,APP提取率为10.92%,不含有甲酯化部分,乙酰化度为3.43%。单糖组成分析表明,APP主要由半乳糖、半乳糖醛酸、阿拉伯糖和鼠李糖组成。APP主要由支化的RG-I结构域组成,且其半乳聚糖侧链含量高于阿拉伯聚糖侧链。分子质量分析结果表明,APP有2个组分,分子量分别为1358.4和67.5 kD。红外分析结果表明,APP具有明显的果胶类物质特征官能团;SEM扫描成像显示APP固体表面呈片状结构,且表面平滑紧实。APP具有较好的乳化性和稳定性,可能用作功能性食品配料。

Pectin from potato pulp was extracted by low-temperature and short-time dilute alkali method,and composition of the obtained alkali extraction of potato pectin(APP)was characterized and its emulsifying properties were evaluated.The results showed that the yield of APP was 10.92%,with degree of methylation of 0% and degree of acetylation of 3.43%.The monosaccharide composition analysis showed that APP was mainly composed of galactose,galacturonic acid,arabinose and rhamnose.APP mainly had a branched RG-I domain,and the content of galactomannan side chain was higher than arabinoglycan side chain.The molecular weight(MW)distribution showed that APP had two main MW populations of 1358.4 and 67.5 kD.Fourier transform infrared spectroscopy showed that APP had typical functional groups of pectin.Scanning electron microscope(SEM)image showed that the solid surface of APP was sheetlike structured,smooth and compact.APP has good emulsification and stability,therefore it may be used as functional food ingredients.