بهینه‌یابی استخراج پکتین از ضایعات سیب درختی به روش سطح-پاسخ

نویسندگان
حامد جمشیدیان 1
علی رافع 2
سید مهدی میرزابابایی 3
1 دانشجوی دکتری، گروه فرآوری موادغذایی، موسسه علوم و صنایع غذایی، مشهد، ایران
2 دانشیار گروه فرآوری مواد غذایی، موسسه علوم و صنایع غذایی، مشهد، ایران
3 استادیار، گروه ماشین آلات مواد غذایی، موسسه علوم و صنایع غذایی، مشهد، ایران
10.52547/fsct.18.117.207
چکیده
پکتین هتروپلی ساکارید و جزء ساختاری مهم دیواره سلولی گیاهان است که به طور گسترده­ای به عنوان عامل ژل دهنده و پایدار کننده در صنایع غذایی استفاده می­شود. این پژوهش با هدف بهینه­یابی و ارزیابی کمی و کیفی استخراج پکتین از تفاله سیب درختی به روش هیدرولیز اسیدی در دمای بالا به عنوان روش سنتی از عمده­ترین ضایعات صنایع تبدیلی کشور انجام گرفت. راندمان استخراج در دامنه pH 5/1 تا 2، زمان 60 تا 90 دقیقه و دمای 75 تا 90 درجه سانتیگراد با استفاده از روش سطح-پاسخ (RSM)و طرح مربع مرکزی بهینه­یابی شد. همچنین درجه استریفیکاسیون، مقدار اسید گالاکتورونیک، وزن معادل، محتوای متوکسیل، فعالیت و پایداری امولسیفایری و ظرفیت نگهداری آب و روغن پکتین تفاله سیب در شرایط بهینه تعیین گردید. نتایج نشان داد که در روش سنتی استخراج درpH 5/1، دمای 90 درجه سانتیگراد و زمان 90 دقیقه حداکثر بازده استخراج (83/8 %) مشاهده گردید. تحت شرایط بهینه استخراج (۹۰ دقیقه، دمای ۹۰ درجه سانتیگراد و pH 5/1)، پکتین با درجه استریفیکاسیون 54% و اسید گالاکتورونیک 68 mg/g حاصل گردید. وزن معادل، محتوای متوکسیل، فعالیت امولسیفایری و ظرفیت نگهداری آب پکتین تفاله سیب استحصالی نیز به ترتیب 916، 9/8%، 8/55%، 4 بدست آمد. نتایج نشان داد با تغییر شرایط استخراج می­توان به پکتین با ویژگی­های متفاوت فیزیکوشیمیایی دست یافت. همچنین، پکتین حاصل به روش سنتی از فعالیت امولسیفایری و پایدارکنندگی بسیار خوبی برخوردار است که می­تواند در فرمولاسیون انواع محصولات امولسیونی مورد استفاده قرار گیرد.
کلیدواژه‌ها
ژل
پکتین
تفاله سیب درختی
روش سنتی استخراج

موضوعات

عنوان مقاله English

Optimization of pectin extract from pomace waste using response-surface methodology

نویسندگان English

Hamed Jamshidian 1
Ali Rafe 2
S. Mehdi Mirzababaee 3
1 Ph.D student, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran.
2 Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
3 Assistant Professor, Department of Food Machinary, Research Institute of Food Science and Technology, Mashhad, Iran.
چکیده English

Pectin is a heteropolysaccharide which is widely used as a gelling and stabilizing agent in the food industry. The study aimed to optimize and evaluate the quantity and quality of pectin extraction from apple pomace by acid hydrolysis at high temperatures as a traditional method of the main wastes of the apple juice industries. Extraction efficiency was optimized in the pH from 1.5 to 2, 60 to 90 minutes and 75 to 90 °C by response-surface method (RSM) with using the central composite design. In addition, the esterification degree, amount of galacturonic acid, equivalent weight, methoxyl content, emulsion activity, stability of emulsifier and water/oil holding capacity of pectin were determined under optimal conditions. The results showed that the maximum extraction efficiency (8.83%) was achived at pH 1.5, 90 °C and 90 minutes. The extracted pectin with a degree of esterification of 54% and galacturonic acid 68 mg/g was obtained at optimal conditions. Equivalent weight, methoxyl content, emulsifying activity and water holding capacity of extracted apple pectin were 916, 8.9%, 55.8% and 4, respectively. In overall, it can be possible to obtain different pectin with varying physicochemoical properties with chaning the extraction conditions. Furthermore, the extracted pectin had proper emulsion activity and stability which can be ultilized in different emulsion based products.

کلیدواژه‌ها English

Gel
Pectin
apple pomace
traditional extraction method
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