脱色工艺对甜菜果胶色值及结构特性的影响

doi:10.3969/j.issn.1000-565X.2017.12.002

华南理工大学学报（自然科学版） ›› 2017, Vol. 45 ›› Issue (12): 8-13,77.doi: 10.3969/j.issn.1000-565X.2017.12.002

脱色工艺对甜菜果胶色值及结构特性的影响

于淑娟^1,2李太鸿1 郭晓明^1,2 王智明¹艾超¹ 郭筱兵¹

1．华南理工大学食品科学与工程学院，广东广州 510640; 2．华南理工大学广东省天然产物绿色加工与产品安全实验室，广东广州 510640

收稿日期:2017-03-03 修回日期:2017-08-30 出版日期:2017-12-25 发布日期:2017-10-31
通信作者: 于淑娟(1955-)，女，博士，教授，博士生导师，主要从事制糖工程、碳水化合物分子修饰研究． E-mail:lfshjy@scut.edu.cn
作者简介:于淑娟(1955-)，女，博士，教授，博士生导师，主要从事制糖工程、碳水化合物分子修饰研究．
基金资助:
国家自然科学基金资助项目(31601423);广东省科技计划项目(2013B051000015);兵团科技攻关项目 (2016AB009);中国博士后科学基金资助项目(2016M590789)

Influence of Decolorization Procedures on Color Value and Molecular Structure of Sugar Beet Pectin

YU Shu-juan^1,2 LI Tai-hong¹ GUO Xiao-ming^1,2 WANG Zhi-ming¹ AI Chao¹ GUO Xiao-bing¹

1.School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China; 2.Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,South China University of Technology,Guangzhou 510640,Guangdong,China

Received:2017-03-03 Revised:2017-08-30 Online:2017-12-25 Published:2017-10-31
Contact: 于淑娟(1955-)，女，博士，教授，博士生导师，主要从事制糖工程、碳水化合物分子修饰研究． E-mail:lfshjy@scut.edu.cn
About author:于淑娟(1955-)，女，博士，教授，博士生导师，主要从事制糖工程、碳水化合物分子修饰研究．
Supported by:
Supported by the National Natural Science Foundation of China(31601423),the Science and Technology Plan- ning Project of Guangdong Province(2013B051000015),the Achievements Transformation Fund Project(2016AB009) and China Postdoctoral Science Foundation(2016M590789)

摘要/Abstract

摘要： 为改善甜菜果胶颜色深、色泽暗的问题，文中采用透析、乙醇洗涤( 醇洗) 、H₂O₂ 脱色方法对甜菜果胶进行脱色，并评价脱色工艺与脱色效果、甜菜果胶的分子结构、乳化特性的相关性．研究结果表明，透析法( 截留分子质量为 3000 ～14000 u) 和醇洗( 乙醇体积分数为 60% ～80%) 两种脱色方法无法降低甜菜果胶的色值，而H₂O₂法则能显著降低甜菜果胶的色值．考察了H₂O₂ 用量、脱色时间对脱色效果的影响，发现甜菜果胶在 3% 的H₂O₂的碱性溶液中，室温脱色 0．5h 后，色差从 1．71 下降至－0．11，起初暗黄色的甜菜果胶溶液变为澄清透亮的溶液．此外，甜菜果胶的结构在H₂O₂脱色作用下也发生变化，其半乳糖醛酸、中性糖、阿魏酸等含量降低，分子质量减小，且甜菜果胶的乳化活性下降到 66．7% ～75．0%．综上所述，H₂O₂对甜菜果胶的脱色效果显著，这可能与H₂O₂破坏了甜菜果胶内源性呈色物质有关．然而，当H₂O₂的氧化效果过强时，甜菜果胶容易发生降解．

关键词: 甜菜果胶, 脱色工艺, 结构分析, 乳化活性

Abstract: In order to solve the dark color problem of sugar beet pectin (SBP),the methods of dialysis，alcohol leaching and H₂O₂decolorization were used to decolor the SBP solution,and the influence of the decoloring proce- dures on the decoloration effect as well as on the molecular structure and emulsifying property of the SBP was evalu- ated.It is found that neither the dialysis (MWCO is 3000 ～14000u) nor the alcohol leaching (the ethanol concen- tration is from 60% to 80%) has any influence on the color value of the SBP,while H₂O₂ can significantly reduce the SBP color value.Therefore，the influence of the H₂O₂ concentration and the bleaching time on the decoloriza- tion efficiency was investigated.The results show that，in an alkaline solution with 3% of H₂O₂ and after the bleaching at the room temperature for 0. 5h,the color value of the SBP decreases from 1. 71 to －0. 11,and the o- riginal dark yellow SBP solution turns into clear and bright solution.Furthermore,the H₂O₂ oxidation decolorization also changes the structure of the SBP,specifically，the contents of D-galacturonic acid,neutral sugar and ferulic acid in the SBP as well as the molecular mass of the SBP decrease,and the emulsifying activity of the SBP decrea- ses to 66. 7% ～75. 0% of the original.It is thus concluded that the decolorization effect of H₂O₂ on the SBP is sig- nificant,which can be attributed to the fact that the endogenous chromogenic material in the SBP is oxidized by H₂O₂ .However,the SBP is likely to be degraded when the oxidation of H₂O₂ is too strong.

Key words: sugar beet pectin, decolorization process, structural analysis, emulsifying property

中图分类号:

Q539+.8

于淑娟李太鸿郭晓明王智明艾超郭筱兵. 脱色工艺对甜菜果胶色值及结构特性的影响[J]. 华南理工大学学报（自然科学版）, 2017, 45(12): 8-13,77.

YU Shu-juan LI Tai-hong GUO Xiao-ming WANG Zhi-ming1 AI Chao GUO Xiao-bing . Influence of Decolorization Procedures on Color Value and Molecular Structure of Sugar Beet Pectin[J]. Journal of South China University of Technology (Natural Science Edition), 2017, 45(12): 8-13,77.

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脱色工艺对甜菜果胶色值及结构特性的影响

Influence of Decolorization Procedures on Color Value and Molecular Structure of Sugar Beet Pectin

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