蒸汽爆破技术对苹果果胶乳化特性的影响

明确蒸汽爆破处理对苹果果胶乳化性的影响。对苹果果胶进行蒸汽爆破处理,研究汽爆压力和汽爆时间对果胶乳化活性和乳化稳定性的影响,并比较汽爆前后果胶粒径和果胶表观黏度,通过显微镜观察乳化液的微观结构。结果表明,果胶乳化活性和乳化稳定性随着爆破压力和爆破时间的增加而增加,与未汽爆处理的果胶相比,在0.6 MPa/120 s处理条件下,果胶乳化活性由21.05 m2/g增加至43.61 m2/g;乳化稳定性由89.60 min增加到125.92 min;乳化液平均粒径由143.1 μm减少为100 μm;乳化液表观黏度显著上升,显微观察显示汽爆后的苹果果胶乳化液滴更加均匀细密。蒸汽爆破处理苹果果胶提高了乳化性,使果胶乳化性整体改善。

Effect of Steam Explosion on Emulsification of Apple Pectin

This study aimed to clarify the effect of steam explosion pretreatment on the emulsification properties of apple pectin.Apple pectin was exploded at different parameters,and the emulsifying activity,emulsion stability,particle size and apparent viscosity of treated pectin were compared with untreatment samples;futhermore,the microstructure of the emulsion was observed by microscopy.The results showed that the emulsifying activity and emulsion stability of pectin was promoted with the increase of explosion pressure and explosion time.The emulsifying activity increased from 21.05 m2/g to 43.61 m2/g at 0.6 MPa/120 s compared with that of pectin untreated;and the emulsion stability rised from 89.60 min to 125.92 min,the average particle size of the emulsion was reduced from 143.1 μm to 100 μm.The apparent viscosity of emulsion from apple pectin before and after steam explosion treatment increased significantly.The microscopic photomicrographs showed that apple pectin emulsion droplets at 0.6 MPa/120 s were more uniform and compact compared with that of pectin untreated.Steam explosion treatment of apple pectin improves the emulsifying properties of pectin.