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Study On The Interaction Of Gelatin And Polyphenols

Posted on:2015-08-16Degree:MasterType:Thesis
Country:ChinaCandidate:B LiuFull Text:PDF
GTID:2271330470473205Subject:Food Engineering
Abstract/Summary:PDF Full Text Request
People’s pay more and more attention to their own healthy with the development of the social economy. Plant polyphenol having prominent pharmacological activity and nutrition and health function is concerned by researchers. Pomegranate polyphenols is one of the most attention Plant polyphenols,,which has so many health function like anti-viral, anti-tumor, regulating blood lipids and so on. There are so small types to speaking how to extract Pomegranate Polyphenols from Pomegranate juice and how to control the amount of polyphenol in pomegranate juice drinks for the taste. In the thesis, gelatin microspheres and pomegranate juice interaction study want to find favorable conditions to extract polyphenols from pomegranate juice through gelatin microspheres.Punicalagins is the main component of pomegranate polyphenols, and currently has only extracted from pomegranate. This paper regard Punicalagins and Ellagic acidas standard enzyme to affect with gelatin microspheres in different mass ratio, reaction time and reaction temperature to finding the influence to adsorption effect. There are five factors, mass ratio(polyphenol / gelatin microspheres), reaction time, temperature, pH and shaking speed, in the tapy which studied on the adsorption properties of gelatin microspheres affect to pomegranate juice polyphenols. The main findings are as follows:1)the assay of gelatin microspheres affect Polyphenols showed: the adsorption rate of gelatin microspheres affect Punicalagins is 55.67% in the optimum condition the mass ratio of 1: 5, temperature of 45 ℃ and time of 120 min. The adsorption rate of gelatin microspheres affect Ellagic acidas is 56.32%. in the optimum condition the mass ratio of 1: 5, the temperature of 35 ℃ and the time of 120 min.2)the assay of extracting polyphenols from pomegranate juice through gelatin microspheres showed: the adsorption rate of extracting polyphenols from pomegranate juice through gelatin microspheres is 81.66%,the optimal condition is the mass ratios of 1:10,the temperature of 55 ℃,the time of 50 min,the pH values of 4 and the rotation speed of 200r/min.
Keywords/Search Tags:plant polyphenols, Gelatin microspheres, Adsorption, Pomegranate polyphenols, pomegranate juice
PDF Full Text Request
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