石榴皮果胶是一种重要的酸性阴离子植物多糖,可作为自然乳化剂。为了研究其乳化性能,本文对我国新疆石榴皮果胶样品进行了系统分析,四川省和云南省,通过流变仪,界面流变仪,ZetasizerNano-ZS和mastersizer。结果表明,石榴皮果胶能有效降低油水界面张力,达到乳液液滴尺寸仅为0.507μm,0.669μm和0.569μm,分别,果胶浓度为1.5%,油相(MCT)为10%。它还表明,pH和离子强度的极端条件不能显著改变其乳液稳定性。然而,冻融循环会导致石榴皮果胶乳液变得不稳定。此外,脱色的效果,利用mastersizer流变仪和界面流变仪研究了蛋白质去除和透析对石榴皮果胶乳化性能的影响。发现石榴皮果胶中的蛋白质和色素对其乳化性能影响不大,而渗析果胶的结果表明,小分子物质可以降低乳液的粒径,增加乳液的稳定性。本研究结果为石榴皮果胶在食品工业中的进一步应用提供了技术支持。
Pomegranate peel pectin is an important acidic anionic plant polysaccharide which can be used as a natural emulsifier. In order to
study its emulsifying properties, this paper systematically analyses pomegranate peel pectin samples from Chinese Xinjiang, Sichuan and Yunnan provinces, through rheometer, interfacial rheometer, Zetasizer Nano-ZS and mastersizer. It is shown that pomegranate peel pectin can effectively reduce the oil-water interfacial tension, reaching an emulsion droplet size of only 0.507 μm, 0.669 μm and 0.569 μm, respectively, while the pectin concentration is 1.5% and the oil phase (MCT) is 10%. It has also shown that the extreme conditions of pH and ion strength can not significantly change its emulsion stability. However, freeze-thaw cycles can cause the pomegranate peel pectin emulsion to become less stable. Furthermore, the effects of decolourization, protein removal and dialysis on the emulsifying properties of pomegranate peel pectin are investigated using mastersizer rheometer and interfacial rheometer. It is found that the protein and pigment in pomegranate peel pectin have little effect on its emulsifying properties, while the results from dialyzed pectin show that the small molecule substances can reduce the emulsion particle size and increase the emulsion stability. The research outcomes of this
study provide technical support for the further application of pomegranate peel pectin in the food industry.