摘要
石榴皮果胶纯化后,采用酸碱修饰和高压蒸汽法分别制备酸碱改性和热改性石榴皮果胶,并在分析石榴皮果胶改性前后理化性质的基础上,进一步研究了其体外抗氧化活性。结果表明:与未改性果胶相比,酸碱改性和热改性后的石榴皮果胶半乳糖醛酸含量由(53.87±0.39)%分别增加到(73.36±0.34)%和(66.62±0.29)%,酯化度由(86.03±0.83)%分别降低到(68.30±0.33)%和(66.78±0.56)%。改性前后石榴皮果胶对DPPH自由基的清除作用,随着浓度的增加其DPPH自由基清除活性亦有不同程度提高,p H改性果胶的清除活性高于未改性果胶和热改性果胶。
After pomegranate peel pectin were pured,pH-modified and heat-modified pectin were prepared through pH modification and high-pressure steam treatment,respectively.The physical and chemical properties of native and modified pomegranate peel pectin were investigated,and further,their antioxidant activity was examined.The results showed that galacturonic acid contents of pH-modified and heat-modified pectin increased from(53.87±0.39)%to(73.36±0.34)%and(66.62±0.29)%,and the degree of esterification was reduced from(86.03±0.83)%to(68.30±0.33)%and(66.78±0.56)%,respectively as compared to the native one.The scavenging activity of all three pomegranate peel pectins against 1,1-diphenyl-2-picrylhydrazyl was enhanced with their increasing concentration,and the scavenging activity of pH modification was more than two others.
作者
孟凡磊
褚智慧
宋凤玲
张志霞
谢纱纱
张立华
MENG Fanlei;CHU Zhihui;SONG Fengling;ZHANG Zhixia;XIE Shasha;ZHANG Lihua(Zaozhuang Vocational College,Zaozhuang 277800,China;College of Life Science,Zaozhuang University,Zaozhuang 277160,China)
出处
《食品科技》
CAS
北大核心
2020年第1期326-329,337,共5页
Food Science and Technology
基金
枣庄市科学技术发展计划项目(2017NS03)。
关键词
石榴
改性
酯化度
半乳糖醛酸
抗氧化活性
pomegranate
peel pectin
modification
pectin characterization
antioxidant activity
作者简介
孟凡磊(1972—),女,山东临沂人,硕士,讲师,研究方向为植物资源开发。;通信作者:张立华
