بررسی و مقایسه خصوصیات امولسیونی، رئولوژیکی و طیف سنجی FT-IR پکتین استخراجی از پوست و کلاهک کدو حلوایی

نویسندگان
گروه صنایع غذایی ، واحد کازرون ، دانشگاه آزاد اسلامی ، کازرون ، ایران
چکیده
امروزه پکتین به‌طور گسترده‌ای به عنوان عامل ژل‌کننده و پایدار‌کننده در صنایع غذایی استفاده می‌شود. در تحقیق حاضر، استخراج پکتین از پودر تفاله‌های خشک شده پوست و کلاهک کدو حلوایی با دو حلال متفاوت اسیدکلریدریک و آب انجام شد. در نهایت از هر روش یک تیمار که بالاترین بازده تولید پکتین را داشت، انتخاب شد و سپس آزمون‌های درصد اسیدگالاکتورونیک، درجه­استری، پایداری و فعالیت امولسیفایری، ویسکوزیته و طیف سنجی FT-IR [1]بر روی تیمارهای منتخب انجام گرفت. بالاترین بازده در حلال اسیدی (pH برابر 5/2) در تیمار کلاهک کدو حلوایی (% 03/23) و در حلال آب (به مدت 3 ساعت) در تیمار کلاهک کدو حلوایی (% 17) در دمای 90 درجه سانتی‌گراد، مدت زمان 90 دقیقه و نسبت حلال به ماده خشک 1:30 میلی­لیتر بر میلی­گرم تعیین گردید. طبق نتایج بدست آمده درصد اسیدگالاکتورونیک، فعالیت امولسیفایری و ویسکوزیته مربوط به تیمار‌ استخراج شده با حلال اسیدی بیشتر از پکتین استخراج شده با حلال آب بود و در سطح 05/0p< معنی‌دار بود. بالاترین درصد اسیدگالاکتورونیک در پکتین استخراج شده از تیمار کلاهک در حلال اسید تعیین گردید. بالاترین درجه استریفیکاسیون، فعالیت و پایداری امولسیفایری در پکتین استخراج شده از تیمار پوست در حلال اسید مشاهده شد. پکتین استخراج شده از تیمار کلاهک ویسکوزیته بالاتری نسبت به پکتین تیمار پوست نشان داد. ویسکوزیته‌ی همه‌ی محلول‌ها در محدوده‌ی نرخ برشی ((s-1)r 200-05/0 ) استفاده شده، ثابت بود که نشان دهنده‌ی شاخص جریان (n) برابر 1 و رفتار نیوتونی این محلول می‌باشد.


[1]Fourier-transform infrared spectroscopy
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin

نویسندگان English

Manochehr Darvishi
Sedigheh Yazdanpanah
Department of Food Science and Technology,Kazeroon branch, Islamic Azad University,Kazeroon, Iran.
چکیده English

Today, pectin is widely used as gelling agent and stabilizer in the food industry. The present study, pectin extraction from dried powder of peel and cap of pumpkin was performed in two different acidc and water solvents method. Finally, the samples that showed the highest pectin yield in each extraction method was selected for further experiments. Then, galacturonic acid percentage, degree of estrification, emulsifier stability, emulsifier activity, viscosity and FT-IR spectroscopy were applied to selected methods. The highest yield in acidic solvent (pH=2.5) in cap treatment of pumpkin (23.03%) and water solvent (for 3 hours) in cap treatment of pumpkin (17%) in 90 °C, 90 minutes and solvent to dry matter ratio 1:30 ml/mg was determined. According to the results, The highest percentage of galactoronic acid in pectin extracted from the cap treatment was observed in solvent acidc. The highest amount of estrification degree , emulsifiers stability and activity in pectin extracted from the peel treatment was observed in solvent acidc. Pectin extracted from cap treatment showed higher viscosity than pectin peel treatment. The viscosity of all solutions was used in the shear rate (0.05-200 r(s-1)) constant, which indicates the flow index (n) equal to 1 and the Newtonian behavior of the solution.

کلیدواژه‌ها English

Extraction yield
Pectin
Degree of estrification
Pumpkin
FTIR spectroscopy
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