酸性条件下根皮苷对低酯果胶流变特性、抗氧化活性及微观结构的影响

为进一步了解根皮苷在低酯果胶(low ester pectin,LEP)凝胶中的作用以及添加根皮苷后,对LEP功能特性的影响,在pH值为4.2条件下,通过添加0.05%~0.40%根皮苷,制成根皮苷-LEP复合凝胶体系,使用流变学分析方法研究根皮苷-LEP复合凝胶体系的储能模量、损耗模量和损耗角正切值随根皮苷添加量的变化情况;通过研究不同样品清除过氧化氢自由基能力了解根皮苷-LEP复合凝胶体系的抗氧化特性,并使用扫描电子显微镜观察其微观结构变化。结果表明,在根皮苷添加量为0.05%~0.40%范围内,根皮苷可有效提高LEP的凝胶强度,并增强其抗氧化性。扫描电子显微镜观察表明,根皮苷-LEP复合凝胶结构更加均匀、致密。研究结果为根皮苷和LEP凝胶体系的应用提供理论参考数据。

Effects of Phloretin on Rheological Properties,Antioxidant Activity and Microstructure of Low Ester Pectin under Acidic Conditions

This study aimed to understand the effect of added phlorizin on the gel and functional properties of low ester pectin(LEP).A mixed system of phlorizin and LEP was prepared by adding 0.05%to 0.40%phlorizin and was adjusted to pH 4.2.The storage modulus(G’),loss modulus(G’’)and tanδof phlorizin-LEP mixed systems were studied by rheological analysis.The antioxidant capacity was examined by hydrogen peroxide radical scavenging capacity,and the microstructure was observed by scanning electron microscopy(SEM).The results showed that adding phlorizin in the range of 0.05%0.40%could effectively increase the gel strength and enhance the antioxidant activity of LEP.SEM observation showed that the microstructure of LEP-calcium gels with phlorizin added was more uniform and denser.The results provide theoretical data for the application of phlorizin-LEP mixed systems.