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当前位置: 首页 > 文章 > 改性苹果果胶性质及抗氧化活性 食品科学 2017 (23) 121-128
Position: Home > Articles > Characterization and Antioxidant Activity of Modified Apple Pectin FOOD SCIENCE 2017 (23) 121-128

改性苹果果胶性质及抗氧化活性

作  者：
马丽苹;焦昆鹏;罗磊;向进乐;党筱筱;朱文学
单  位：
河南省食品原料工程技术研究中心;河南科技大学食品与生物工程学院
关键词：
改性;苹果果胶;果胶性质;抗氧化活性
摘  要：
以苹果果胶为原料,采用酸碱修饰和高压蒸汽法2种方法分别制备酸碱改性和热改性苹果果胶,并在分析苹果果胶改性前后理化性质的基础上,进一步研究了其体外抗氧化活性。结果表明:酸碱改性和热改性后的苹果果胶与未改性果胶相比:半乳糖醛酸含量由(683.92±4.51)mg/g分别增加到(910.61±1.08)mg/g和(780.19±5.68)mg/g,酯化度由(77.26±1.20)%分别降低到(35.48±1.90)%和(33.67±1.28)%。改性后果胶分子质量降低,多酚和蛋白质含量均较低(分别小于3 mg/g和7 mg/g)。改性前后苹果果胶的1,1-二苯基-2-三硝基苯肼自由基清除率、羟自由基清除率、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基清除率和超氧阴离子自由基清除率均随果胶质量浓度的增大而增强,而且酸碱改性更有助于其抗氧化活性的提高,这可能与其半乳糖醛酸含量增加有关。
译  名：
Characterization and Antioxidant Activity of Modified Apple Pectin
作  者：
MA Liping;JIAO Kunpeng;LUO Lei;XIANG Jinle;DANG Xiaoxiao;ZHU Wenxue;College of Food and Bioengineering, Henan University of Science and Technology;Henan Engineering Research Center of Food Material;
单  位：
College of Food and Bioengineering, Henan University of Science and Technology%Henan Engineering Research Center of Food Material
关键词：
modification;;apple pectin;;pectin characterization;;antioxidant activity
摘  要：
From commercially available apple pectin, p H-modified and heat-modified pectin were prepared through p H modification and high-pressure steam treatment, respectively. The physical and chemical properties of native and modified apple pectin were investigated, and further, their antioxidant activity was examined. The results showed that galacturonic acid contents of p H-modified and heat-modified pectin increased from(683.92 ± 4.51) mg/g to(910.61 ± 1.08) and(780.19 ± 5.68) mg/g, respectively, and the degree of esterification was reduced from(77.26 ± 1.20)% to(35.48 ± 1.90)%and(33.67 ± 1.28)%, respectively as compared to the native one. The molecular weight of pectin reduced and the contents of polyphenol and protein were reduced(to less than 3 and 7 mg/g, respectively) after modification. The scavenging activity of all three apple pectins against 1,1-diphenyl-2-picrylhydrazyl, hydroxyl, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and superoxide anion free radicals was enhanced with their increasing concentration, and p H modification could contribute to improving the antioxidant activity of pectin, which may be related to its increased galacturonic acid content.

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