‘徐香’猕猴桃果胶理化性质分析
Journal: Agricultural Science DOI: 10.12238/as.v8i4.2878
Abstract
为促进猕猴桃的高值化利用,本试验以‘徐香’猕猴桃为材料,采用已优化的超声辅助提取方法,提取不同采后成熟度(未成熟、成熟,过熟)和不同组织部位(果皮、果肉、果渣,全果)的猕猴桃果胶,并从理化性质方面对果胶进行表征和比较。研究结果表明：未成熟果肉的得率最高,为13.25%；酯化度最高的为未成熟果皮果胶,为74.26%,且所有样品酯化度均在65%以上,为高酯果胶；蛋白质主要贮存在果肉中。本研究为‘徐香’猕猴桃高值化利用奠定基础。
Keywords
猕猴桃；果胶；超声辅助提取；理化性质
Funding
西南科技大学大学生创新创业训练计划项目(S202310619107)。
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[3] LUO S, CHEN R, HUANG L,et al.Investigation on the influ ence of pectin structures on the pasting properties of rice starch by multiple regression[J]. Food Hydrocolloids, 2017, 63:580-584.
[4] MOTOHASHI N,SHIRATAKI Y,KAWASE M,et al.Cancer prevent ionand therapy with kiwifruit in Chinese folklore medicine: a study ofkiwifruit extracts[J].Journal of Ethnopharmacology , 2002,81(3):357-364.
[5] SCHIEBER A,STINTZING F,& CARLE R.By-products of pla nt foodprocessingasasource offunctional compounds-recentde velopments[J].Trends in Food Science & Technology,2001,12(11):401-413.
[6] 李靓,朱涵彬,李长滨,等.响应面优化超声波法提取火龙果皮果胶的工艺研究[J].包装与食品机械,2022,40(5):13-19.
[7] 李知弦.揉捻和发酵工艺对红茶多糖组分、理化性质及抗氧化活性的影响研究[D].浙江大学,2022.
[8] 徐亚,范会芬,赵玎玲,等.考马斯亮蓝法测定大豆水溶性蛋白提取方法的优化[J].大豆科学,2022,41(02):196-202.
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[10] 赵雪.中国主栽葡萄柚果肉酚类物质组成及其抗氧化活性[J].中国果业信息,2015(5):60
[11] 吴宝婷,王娟,邱雪,等.灵武长枣成熟过程中硬度变化的生物力学研究[J].河南农业大学学报,2020,54(05):770-777.
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