| 低温碱法脱酯制取低酯果胶的研究 |
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| 引用本文： | 雷激,马力,赵义梅,邹立,许杰. 低温碱法脱酯制取低酯果胶的研究[J]. 食品与发酵工业, 2006, 32(1): 45-48 |
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| 作者姓名： | 雷激 马力 赵义梅 邹立 许杰 |
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| 作者单位： | 西华大学生物工程学院,成都,610039 |
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| 基金项目： | 四川省科技厅资助项目;四川省科技厅资助项目;四川省教育厅资助项目 |
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| 摘 要： | 以商品柑橘高酯果胶为原料,重点探讨了低温碱法脱酯对果胶质量的影响。以果胶的半乳糖醛酸含量、酯化度(DE值)、特性粘度等指标为考察依据。结果表明,低温下(5℃)碱法脱酯可将影响果胶品质的β-消去反应控制在较小程度,所得产品特性粘度能最大程度保持。柑橘高酯果胶碱法脱酯的最佳工艺条件为:pH 9.0,控制5℃低温处理30 min,该条件所得果胶半乳糖醛酸含量为81.387%,DE值为38.95%,指标达到低酯果胶产品的标准。
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| 关 键 词： | 低酯果胶 碱法脱酯 β-消去反应 |
| 收稿时间： | 2005-09-26 |
| 修稿时间： | 2005-12-15 |
Study on the Low Ester Pectin Made by Base Catalysed De-esterification of High Ester Citrus Pectin |
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| Lei Ji,Ma Li,Zhao Yimei,Zou Li,Xu Jie. Study on the Low Ester Pectin Made by Base Catalysed De-esterification of High Ester Citrus Pectin[J]. Food and Fermentation Industries, 2006, 32(1): 45-48 |
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| Authors: | Lei Ji Ma Li Zhao Yimei Zou Li Xu Jie |
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| Affiliation: | Bioteehnology College, Xihua University, Chengdu 610039, China |
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| Abstract: | High ester(methyl) citrus pectin(HM-pectin) was used to produce a low ester pectin under low temperature.Parameters such as galacturonic acid contents,degree of esterification(DE) and specific viscosity of the pectin were tested.The results indicated that de-esterification at low temperature(5℃) gave lessβ-elimination reaction,with better specific viscosity retained.Under this temperature,with the esterification time of 30 min and the pH maintained to 9.0,a low ester pectin product with DE of 38.95%,galacturonic acid of 81.387% and specific viscosity of 2.177 was produced,which met the low pectin requirements of Eruopean Union standard. |
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| Keywords: | low ester pectin base catalysed de-esterification β-elimination |
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