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中国精品科技期刊2020

四种方法提取苹果肉渣果胶的流变学特性研究

李洁, 郭玉蓉, 窦姣, 薛战锋, 张晓瑞

李洁, 郭玉蓉, 窦姣, 薛战锋, 张晓瑞. 四种方法提取苹果肉渣果胶的流变学特性研究[J]. 食品工业科技, 2015, (12): 109-112. DOI: 10.13386/j.issn1002-0306.2015.12.015
引用本文: 李洁, 郭玉蓉, 窦姣, 薛战锋, 张晓瑞. 四种方法提取苹果肉渣果胶的流变学特性研究[J]. 食品工业科技, 2015, (12): 109-112. DOI: 10.13386/j.issn1002-0306.2015.12.015
LI Jie, GUO Yu-rong, DOU Jiao, XUE Zhan-feng, ZHANG Xiao-rui. Rheological properties of apple flesh pomace pectins extracted by four methods[J]. Science and Technology of Food Industry, 2015, (12): 109-112. DOI: 10.13386/j.issn1002-0306.2015.12.015
Citation: LI Jie, GUO Yu-rong, DOU Jiao, XUE Zhan-feng, ZHANG Xiao-rui. Rheological properties of apple flesh pomace pectins extracted by four methods[J]. Science and Technology of Food Industry, 2015, (12): 109-112. DOI: 10.13386/j.issn1002-0306.2015.12.015

四种方法提取苹果肉渣果胶的流变学特性研究

基金项目: 

现代农业产业技术体系建设专项资金资助(GK661001); 中央高校基本科研业务费专项资金项目(GK261001330);

详细信息
    作者简介:

    李洁 (1989-) , 女, 硕士研究生, 主要从事食品功能成分开发及利用方面的研究。;

    郭玉蓉 (1962-) , 女, 博士, 教授, 主要从事食品生物加工方面的研究。;

  • 中图分类号: TS201.7

Rheological properties of apple flesh pomace pectins extracted by four methods

  • 摘要: 采用传统酸法(TA)、纤维素酶法(CL)、超声辅助法(UA)和微波辅助法(MA)提取苹果肉渣果胶并对其进行鉴定,考察剪切速率、浓度、温度和放置时间对四种果胶流变学特性的影响,并测定黏均分子量来验证其流变学特点。结果表明:果胶溶液的表观黏度随剪切速率的增加而降低,为典型的非牛顿流体中的假塑性流体行为。果胶溶液浓度越大,剪切稀化现象越明显。温度升高会使果胶溶液表观黏度降低。放置时间越久,果胶溶液的表观黏度越小。四种果胶溶液的表观黏度和黏均分子量大小顺序均为:TA>CL>UA>MA,黏均分子量的测定结果从理论上很好地验证了其流变学特点。 
    Abstract: Apple flesh pomace pectins were extracted by traditional acid method (TA) , cellulase method (CL) , ultrasound-assisted method (UA) and microwave-assisted method (MA) and identified. The effects of shearing rate, concentration, temperature, and storage time on the rheological properties of pectins were investigated. In addition, viscosity-average molecular weights of pectins were measured to verify their rheological characterization.The results showed that the apparent viscosity of pectins dropped with the increase of shearing rate, which belonged to pseudo-plastic fluid behavior of typical non-Newtonian fluid. The shear thinning behavior was more obvious at high concentration. The increase of temperature and storage time extension led to a decrease of apparent viscosity of the pectin solution. The apparent viscosity and the viscosity- average molecular weights of the four pectins showed the following order:TA >CL >UA >MA, the rheological properties of apple pectin was successfully verified by the viscosity-average molecular weights.
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出版历程
  • 收稿日期:  2014-09-11

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