摘要
采用间羟联苯法、比色法和流变学等方法,研究了提取剂(柠檬酸钠、柠檬酸、草酸铵、草酸和EDTA)对大豆果胶类多糖(SHPP)的提取率、钙敏性、半乳糖醛酸含量、透明度及流变学性质的影响。结果表明:提取剂的种类和质量浓度对SHPP的流变性质有较大影响;以柠檬酸钠和草酸铵为提取剂所得SHPP的品质较好,其中用2 mg/mL柠檬酸钠提取SHPP的提取率最大,为23.25%,1 mg/mL草酸铵提取的SHPP对钙离子敏感度最高,为19 mmol/L,0.5 mg/mL草酸铵提取所得SHPP半乳糖醛酸含量高达66.10%,但以0.5 mg/mL草酸铵提取的SHPP凝胶透明度较差;以柠檬酸、草酸和EDTA提取的SHPP综合品质较差。柠檬酸钠可作为提取剂应用于SHPP的提取工艺中,获得的SHPP综合品质较高。
The effects of extractants （sodium citrate, citric acid, ammonium oxalate, oxalic acid and EDTA） on extraction rate, sensitivity to calcium, galacturonic acid content, transparency and rheological properties, respectively, of soy hull pectic polysaccharide （SHPP） had been investigated by meta - hydroxydiphenyl method, colorimetry and rheological properties. The results showed that the species and mass concentration of extractants has a great influence on rheological properties of SHPP. The quality of the SHPP, using sodium citrate and ammonium oxalate as the extractants, was excellent. The biggest extraction rate, produced by 2% sodium citrate, was 23.25%. SHPP extracted by 1% ammonium oxalate has the highest sensitivity to calcium （about 19 mmol/L）. The highest galacturonic acid content of the SHPP that was used 0.5% ammonium oxalate as the extractant was 66.10%. However, the gel transparency of SHPP which extracted with 0.5% ammonium oxalate is poor. The comprehensive quality of SHPP, produced by citric acid, oxalic acid and EDTA, was also unsatisfactory. Sodium citrate as the extractants can be applied to the extraction process of SHPP, and the quality of SHPP was great.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2016年第1期90-94,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31201385)
锦州市科学技术计划(12A1B27)
关键词
大豆果胶类多糖
提取率
钙敏性
半乳糖醛酸含量
透明度
流变学性质
soy hull pectic polysaccharide, extraction rate, sensitivity to calcium, galacturonic acid content,transparency, theological properties
作者简介
刘贺，男，1979年出生，教授，食品大分子的结构与功能及其修饰
