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The Physicochemical Properties and Biological Activity of Pingguoli Pectin

Author: HanMiaoMiao
Tutor: ZhangXian；CaoHouNan
School: Yanbian University
Course: Pomology
Keywords: Apple-pear Pectin Molecular weight Physiological activity
CLC: S661.2
Type: Master's thesis
Year: 2010
Downloads: 210
Quote: 0
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Abstract


With the the functional polysaccharide development research pectin as a water-soluble dietary fiber, more and more attention. Currently, the use of different kinds of material extracted pectin study more, but for extracting pectin from apple pear and their study reported less pectin material changes in the content of this study apple-pear in the process of growth and development, to establish its to separate extract the best time and location, by acid hydrolysis of extracting pectin and apple-pear as test materials, the determination of the purity degree of esterification, viscosity, and other physical and chemical characteristics of physiological activity and to delay glucose and bile acid absorption. Explore the development of new plant resources extracted pectin, provide new resources for the development of functional food ingredients, expect to contribute to improve the utilization of productive resources and social and economic benefits of the apple-pear. The results show that: apple-pear mesocarp and pulp in the process of growth and development of the ethanol insoluble substance (AIS) extraction rate in the first 50 days after full bloom, the maximum AIS extraction rate decreased gradually as the fruit matures, and peel the extraction rate of AIS AIS extraction rate is higher than in the flesh. Apple-pear in the process of growth and development mesocarp and pulp AIS and the total content of soluble pectin in the fruit peel in fruit enlargement period with higher levels, mature late downward trend, while the total content of soluble pectin in the fruit pulp after full bloom 50 days higher levels subsequently decreased, and the levels were lower than the pectin in the fruit pulp peel pectin content. Alkali-soluble pectin content during growth and development of apple-pear fruitlets up for the main component of pectin, ripe fruit Zeyi acid soluble pectin content more alkali-soluble pectin content, followed by; water soluble pectin The proportion of less salt soluble pectin in the whole growth period. Intrinsic viscosity and molecular weight of acid hydrolysis combined the apple pear pectin purity purified by precipitation method can achieve more than 70% of the young fruit pectin is light brown in color, the the mature fruit pectin color is white, mature apple-pear fruit pectin. for 4.32dL · g-1 and 69,6000, were higher than the young fruit pectin, both of which are high-ester pectin, which the young fruit pectin to slow setting type pectin, ripe fruit pectin for accelerating type fruit glue. Apple-pear pectin delay the effect of glucose for 4 hours, the delayed effects of bile acids sustainable 24h. The apple pear pectin neutral effect on glucose absorption dialysis 1h is the most obvious, and most obvious neutral effect on bile acid absorption in the the apple pear pectin dialysis 8h.

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CLC: > Agricultural Sciences > Gardening > Fruit trees gardening > Pome > Pear
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