| In recent years, with the in-depth study of the application of pectin, pectin with its pure natural properties, comprehensive functions, more and more popular with users. But due to the weather, the shortage of raw materials, coupled with the end market demand is too busy, there has been a shortage of supply, therefore, the study of new sources of raw materials is very important.To extract pectin polysaccharides from five different sources of fruits peel, lemon or orange peel and apple pulp(mango, apple and bean dregs), analysis the physicochemical and function evaluation, and research the stability of the protein in yoghurt drink systems.The main findings were as follows:1) After extraction by acid enzyme process, lemon and orange yield rate are higher, the same with currently commercial pectin. The soybean yield was about 21%, similar to lemon and orange. Mango yield of around 12%, although not as good as soybean high yield, but the yield is similar to apple, and apple is also the important resource of pectin. From the yield point of view, the two raw soybean and mango, have great business chance. 2) Apple, mango and citrus pectic polysaccharides belong to high methoxyl pectin, and exhibit excellent viscosity characteristics, Citrus(lemon and orange) pectin has higher viscosity, mango and apple pectin viscosity are at middle. The degree of esterification of soybean is very low, the viscosity is very low also. Due to the difference of different sources of pectin has different structure. 3) By infrared spectrum analysis, the lemon, orange and mango pectin are strong in the absorption of 1748cm-1. Therefore, these four are high methoxyl pectin, and the ester degree of pectin also proved this point. The infrared spectra of the polysaccharides from soybean were showed that the pectin polysaccharide had the characteristic absorption peak of polysaccharide. There is a broad absorption peak near 3200 cm-1 ~3500 cm-1, which shows that the water soluble soybean polysaccharide contains O-H, and has hydrogen bond between the molecules. Absorption peaks at 1739 cm-1 and 1635 cm-1 have been suggested to be caused by the stretching vibration of C=O in aldehyde group. The absorption at 1748cm-1 was not strong, so the polysaccharide was low degree of esterification. 4) From different sources of pectic polysaccharides with different protein stability, the stability of lemon pectin is the best, showed good protein stability at very low dosage, second is orange peel. Soybean polysaccharides, at the dosage lower than 0.25%, the protein stability is not good, but when the dosage is higher than 0.25%, it will be exhibited good protein stability. The stability of the protein was not good at both low and high levels of apple and mango pectin. Different sources of pectin polysaccharides with different protein synergy, lemon and orange pectin synergistic viscosity of the highest, mango and apple pectin performance in general. Soybean pectic polysaccharides can not provide synergistic viscosity. 5) Both in the active lactic acid bacteria beverage or sterilized lactobacillus beverage, add lemon peel pectin products to show the stability of best, second is orange peel. Apple and mango relatively close, mango is not stable, need to continue research in the future. Soybean dregs extracted pectin showed good stability in low acid drink, is the main object of commercialization. |
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