Extraction,functional Properties And Application Of Pectin From Cerasus Humilis Wine Residue

Cerasus humilis is a typical fruit of the same origin as medicine and food.In addition to direct consumption,it is mainly used in the production of fruit wine and fruit juice,and a large amount of waste will be generated in its processing type.Cerasus humilis wine residue is the waste of Cerasus humilis wine,which contains a large amount of functional components such as pectin and cellulose.If it is directly discarded,it will cause economic losses and environmental pollution.Therefore,its application in the food industry can be explored.Pectin is a complex polysaccharide,which has been widely used in the food field in recent years,such as in jam,jelly and ice cream as a gelling agent,stabilizer or thickening agent.With the gradual deepening of the research on pectin,the researchers found that pectin also has the functions of preventing cancer and improving intestinal flora,which further broadens the application prospects of pectin.Jelly is a snack that is popular with people of different ages in food market.Adding substances beneficial to human health in jelly to develop functional jelly with conditioning effects has become a new direction for the development of the jelly industry.In this experiment,I used six methods（hot acid method,hot acid-ultrasonic-assisted method,hot-alkali method,hot-alkali-ultrasonic-assisted method,enzymatic method,and enzyme-ultrasonic-assisted method）to extract pectin from Cerasus Humilis Wine Residue,Comparison of the structure and functional properties of different pectins,in order to obtain the pectin that is most conducive to the industrialized large-scale production of cerasus humilis wine residue,and to determine the best process formula of cerasus humilis jelly,in order to improve the utilization rate of cerasus humilis wine residue and discover new sources of pectin,and development of a new type of jelly with nutrition and health care functions.The main research contents and conclusions of this paper are as follows:（1）Six different methods were used to extract the pectin from cerasus humilis wine residue,and the yields were calculated,alkaline extraction pectin（AP）:8.85±0.98%;alkaline-ultrasonic pectin（AUP）:10.73±1.20%;acid extraction Pectin（SP）:5.29±0.51%;acid method-ultrasound pectin（SUP）:5.53±0.70%;enzymatic extraction pectin（EP）:3.64±0.74%;enzymatic-ultrasound pectin（EUP）:4.18±0.45%.（2）The basic physicochemical properties and structural differences of six kinds of pectins were compared and analyzed.Overall,all pectins contained side-chain-rich RG-I domains and were low methoxyl pectins.Specifically,SP and SUP are macromolecular pectins,and the rest are small molecular pectins;AP and AUP have higher total polyphenol content,13.13±0.44%and 17.33±0.24%,respectively,followed by EUP:1.34±0.05%,EP:1.2±0.08%,SP:0.29±0.04%,SUP:0.25±0.02%.Scanning electron microscope（SEM）showed the surface microstructure of pectin,It can see that AP and EP are similar,but the apparent structures of the three（AP,SP,EP）had changed significantly after ultrasound;Fourier transform Infrared spectroscopy（FTIR）results showed that the peaks of all the curves were roughly similar,indicating that different extraction methods had little effect on the number and types of pectin functional groups;X-ray diffraction（XRD）showed that all pectins were amorphous structures;thermodynamics The property curve shows that AUP has good thermodynamic stability.（3）Comparing the functional properties of the six pectins,AUP and AP showed better properties in terms of water holding capacity,6.23±0.35%,5.39±0.31%,respectively,followed by EP:4.45±0.37%,EUP:4.11±0.29%,SUP:2.32±0.24%,SP:1.58±0.15%;in terms of oil holding capacity,SUP and SP had better performance,respectively:5.1±0.26%,4.3±0.20%,followed by it was AP:2.9±0.17%,EUP:2.3±0.19%,AUP:1.6±0.13%,EP:1.4±0.12%;AUP is better than other pectins in terms of adsorption capacity and antioxidant capacity.（4）Using CaCl₂,cerasus humilis wine residue pectin,agar powder and cerasus humilis juice as raw materials,and using sensory evaluation as an index,single-factor experiments and orthogonal experiments were used to determine the optimal process parameters of cerasus humilis jelly,and finally the best process parameters were obtained.The formula of the excellent product is:1.5%CaCl₂,1.25%pectin,0.75%agar powder,and 40%cerasus humilis juice,and the heating temperature is 90°C to obtain sensory sensations.The rating is 87.7 points.All indicators of the prepared jelly conform to national standards,and can adapt to the taste preferences of most people.（5）The physical and chemical indexes and microbial indexes of cerasus humilis jelly were determined,and the results were as follows:fat content 0.3%,protein content 0.2%,moisture88.74%,ash 0.41%,total number of colonies 12 CFU/m L,mold 4 CFU/m L,large intestine Bacillus and pathogenic bacteria were not detected,which is in line with the relevant indicators of the national standard GB/T18883-2018 jelly and GB19299-2015 national food safety standard jelly.