提取方法对马铃薯渣果胶结构特征及特性的影响

对酸处理提取(acid-treated extraction,ATE)、酶处理提取(enzyme-treated extraction,ETE)和盐沉析提取(salt-treated extraction,STE)的马铃薯渣果胶抗氧化活性及其特性进行研究,发现3种提取方法中,STE果胶提取率最高.流变特性结果显示,AT...

Extraction methods on structure and properties of pectin from potato residue

The effects of salt-extraction(STE),acid-treated extraction(ATE),and enzyme-treated extraction(ETE)on the antioxidant activities and characteristics of pectin from potato residue were investigated in this study.Among different methods,the extraction rate of pectin from STE was the highest.And the results of rheological properties showed that ATE pectin had the highest initial viscosity.The STE pectin showed smooth and dense block structure,and ETE pectin exhibited an irregular fold shape;meanwhile,the ATE pectin showed a cotton wadding sheet shape,as observed by scanning electron microscopy(SEM).The surface structure of the ATE pectin was softer than the other two.The monosaccharide composition of the three pectins was different.The pectin of ATE was mainly composed of glucose,galactose,arabinose and a small amount of rhamnose and xylose;the main monosaccharide groups of ETE pectin were glucose and galactose,and STE pectin mainly consisted of glucose,galactose and arabinose.The ATE pectin had the largest molecular weight(51481 Da),reduced by the order of the ETE pectin(14593 Da)and STE pectin(11669 Da).The antioxidant properties showed that ATE pectin showed higher DPPH scavenging ability,and STE had higher scavenging capacity of hydroxyl radical and superoxide anion.