高等学校化学学报 ›› 2016, Vol. 37 ›› Issue (6): 1175.doi: 10.7503/cjcu20160066

• 高分子化学 • 上一篇    下一篇

柑橘果肉果胶的流变和结构特性

支梓鉴, 邹明明, 李珊, 陈健乐, 叶兴乾, 陈士国()   

  1. 浙江大学生物系统工程与食品科学学院, 馥莉食品研究院,浙江省农产品加工技术研究重点实验室, 杭州 310058
  • 收稿日期:2016-01-26 出版日期:2016-06-10 发布日期:2016-05-10
  • 作者简介:联系人简介: 陈士国, 男, 博士, 副教授, 博士生导师, 主要从事海洋糖化学和糖生物学研究. E-mail:chenshiguo210@163.com
  • 基金资助:
    浙江省公益性项目(批准号: 2014C32G2010026)和宁波市农业重大项目(批准号: 2013C11013)资助

Rheological and Structural Characterization of Pectin Polysaccharides from Citrus Pulp

ZHI Zijian, ZOU Mingming, LI Shan, CHEN Jianle, YE Xingqian, CHEN Shiguo*()   

  1. College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory forAgro-food Processing, Zhejiang University, Hangzhou 310058, China
  • Received:2016-01-26 Online:2016-06-10 Published:2016-05-10
  • Contact: CHEN Shiguo E-mail:chenshiguo210@163.com

摘要:

以柑橘果肉为原料, 采用稀酸提醇沉法提取果胶粗品, 研究了果胶溶液的浓度及热处理温度对果胶溶液流变学性质的影响. 采用DEAE Cellulose-52柱对柑橘果肉粗品进行洗脱得到3个多糖组分(P-0, P-1和P-2), 对其分子量、 半乳糖醛酸、 单糖组成及酯化度等进行分析, 并利用红外光谱及核磁共振氢谱等对各组分进行结构特性分析. 结果表明, 柑橘果肉果胶为典型的剪切稀化型非牛顿流体; P-0, P-1和P-2组分分子量存在显著差异; 柑橘果肉果胶为富含糖醛酸的酸性多糖, 且是发生部分乙酰化的低酯果胶, 其单糖组成以半乳糖醛酸、 半乳糖、 阿拉伯糖、 鼠李糖和岩藻糖居多, 且均以Ⅰ型聚鼠李半乳糖醛酸(RG-Ⅰ型)结构为主; 3种组分糖环类型均是吡喃糖, 糖苷键既有α型, 又有β型.

关键词: 柑橘果肉, 果胶, 结构特性, 多糖, 流变学性质

Abstract:

Raw pectin from citrus pulp was prepared with diluted acid extraction and ethanol precipitation. Its rheological behavior was assessed under different thermal treatments at different concentrations. Three polysaccharides, named P-0, P-1 and P-2, were isolated by anion-exchange chromatography on a diethyl-aminoethyl(DEAE) cellulose-52 column at 0, 0.1, 0.3 mol/L NaCl eluent, respectively. Their structural features were elucidated by determination of their molecular weight, sugar analyses, esterification degree analyses, Fourier transform infrared(FTIR) and 1H nuclear magnetic resonance(1H NMR) spectra. The results indicated that citrus pulp pectin was the typical shearing thinning non-newtonian fluid. The molecular weights of P-0, P-1 and P-2 were 752410, 286320, 131380, respectively. They belonged to the kind of acid polycose, which was abundant in uronic acid and low-esterified pectin with partial acetylesterification. P-0, P-1 and P-2 were mainly made up of rhammogalacturonan-Ⅰ(RG-Ⅰ) structure and their monosaccharides compositions were mostly glucuronate, galactose, arabinose, rhamnose and fucose at different ratio. FTIR and NMR spectra implied that P-0, P-1 and P-2 owned pyranose rings and exhibited both α- and β-glycosidic bonds.

Key words: Citrus pulp, Pectin, Structural feature, Polysaccharide, Rheological property

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