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中国精品科技期刊2020
吕冰冰,谢笔钧,孙智达. 红肉番石榴果胶的理化特性及其体外降脂作用[J]. 食品工业科技,2021,42(20):51−60. doi: 10.13386/j.issn1002-0306.2021010091.
引用本文: 吕冰冰,谢笔钧,孙智达. 红肉番石榴果胶的理化特性及其体外降脂作用[J]. 食品工业科技,2021,42(20):51−60. doi: 10.13386/j.issn1002-0306.2021010091.
LV Bingbing, XIE Bijun, SUN Zhida. Physical and Chemical Properties of Red-flesh Guava Pectin and Its Lipid-lowering Effect in Vitro[J]. Science and Technology of Food Industry, 2021, 42(20): 51−60. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010091.
Citation: LV Bingbing, XIE Bijun, SUN Zhida. Physical and Chemical Properties of Red-flesh Guava Pectin and Its Lipid-lowering Effect in Vitro[J]. Science and Technology of Food Industry, 2021, 42(20): 51−60. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010091.

红肉番石榴果胶的理化特性及其体外降脂作用

Physical and Chemical Properties of Red-flesh Guava Pectin and Its Lipid-lowering Effect in Vitro

  • 摘要: 以红肉番石榴果皮、果肉为原料,采用超声辅助柠檬酸酸提取法从番石榴果皮、果肉中提取水溶性果胶,并研究其官能团的特征、单糖组成、热稳定性、流变学特性、微观结构,然后通过体外实验评价番石榴果皮和果肉果胶对脂肪、胆固醇胶束、胆酸盐的结合能力。结果表明,番石榴果皮果胶酯化度为56.29%;重均分子量有两个级份,分别为618.40 kDa(43.4%)和93.90 kDa(56.6%);中性糖组成:0.58%±0.02%鼠李糖、0.02%±0.01%岩藻糖、88.48%±0.07%阿拉伯糖、0.78%±0.06%木糖、0.07%±0.02%甘露糖、0.40%±0.03%葡萄糖、9.68%±0.03%半乳糖。番石榴果肉果胶酯化度为48.57%,重均分子量有三个级分,分别为1168.00 kDa(11.0%)、120.30 kDa(53.9%)和64.94 kDa(35.1%);中性糖组成:0.47%±0.03%鼠李糖、0.03%±0.01%岩藻糖、83.86%±0.04%阿拉伯糖、0.76%±0.05%木糖、0.08%±0.01%甘露糖、0.43%±0.02%葡萄糖、14.37%±0.05%半乳糖。溶液中果皮果胶粒径显著小于果肉果胶(P<0.05);两种果胶均呈现假塑性流体的特性,但同一浓度下,果肉果胶溶液表观黏度高于果皮果胶;扫描电镜图显示,两种果胶微观形态有差别,其中果皮果胶边缘有较多触角状细丝,果肉果胶褶皱更深。果肉果胶对脂肪的吸附、对胆固醇胶束、胆酸盐的结合量显著优于果皮果胶(P<0.05),表明二者均具有体外降脂功能,其中果肉果胶的效果优于果皮果胶,这在于二者的分子结构不同而导致的生物活性差异。

     

    Abstract: Water-soluble pectin was extracted from red-flesh guava peel and pulp by ultrasonic-assisted citric acid extraction. The functional group characteristics, monosaccharide composition, thermal stability, rheological properties, and microstructure of guava pectin were studied. The combination of guava peel pectin and pulp pectin with fat, cholesterol micelle, and cholate were studied in vitro. The esterification degree of guava peel pectin was 56.29%. The average molecular weight had two grades, which were 618.40 kDa (43.4%) and 93.90 kDa (56.6%) individually. Neutral sugar composition: 0.58%±0.02% rhamnose, 0.02%±0.01% petrolatose, 88.48%±0.07% arabinose, 0.78%±0.06% xylose, 0.07%±0.02% mannose, 0.40%±0.03% glucose, 9.68%±0.03% galactose. The esterification degree of guava pulp pectin was 48.57%, and the average molecular weight was 1168.00 kDa (11.0%), 120.30 kDa (53.9%) and 64.94 kDa (35.1%), individually. Neutral sugar composition: 0.47%±0.03% rhamnose, 0.03%±0.01% norvoose, 83.86%±0.04% arabinose, 0.76%±0.05% xylose, 0.08%±0.01% mannose, 0.43%±0.02% glucose, 14.37%±0.05% galactose. The particle size of peel pectin solution was significantly smaller than that of pulp pectin (P<0.05). Both kinds of pectin showed the characteristics of pseudoplastic fluid. At the same concentration, the apparent viscosity of pulp pectin solution was higher than that of peel pectin. There were differences between the two types of pectin, with more tentacle filaments at the edge of the peel pectin and deeper folds in the pulp pectin based on the results from the scanning electron microscope (SEM). The absorption of fat, binding amount of cholesterol micelle and cholic acid by pulp pectin were significantly better than that of peel pectin (P<0.05). These results indicated that both of them had lipid-lowering functions in vitro, and the effect of pulp pectin was better than that of peel pectin. The difference in biological activity resulted from the different molecular structure of the two.

     

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