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Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke
Liu, SY; Shi, XJ; Xu, LL; Yi, YT; Yi, YT (reprint author), Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Peoples R China. ytyi@yic.ac.cn
2016-03-01
Source PublicationCHINESE JOURNAL OF OCEANOLOGY AND LIMNOLOGY
ISSN0254-4059
Volume34Issue:2Pages:372-381
Contribution Rank[Liu Shengyi; Shi Xuejie; Xu Lanlan; Yi Yuetao] Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Peoples R China; [Liu Shengyi; Shi Xuejie] Univ Chinese Acad Sci, Coll Resources & Environm, Beijing 100049, Peoples R China
AbstractJerusalem artichoke is an economic crop widely planted in saline-alkaline soil. The use of Jerusalem artichoke is of great significance. In this study, the response surface method was employed to optimize the effects of processing variables (extraction temperature, pH, extraction time, and liquid-to-solid ratio) on the yield of Jerusalem artichoke pectin. Under the optimal extraction conditions: pH 1.52, 63.62 min, 100A degrees C and a liquid-to-solid ratio of 44.4 mL/g, the maximum pectin yield was predicted to be 18.76%. Experiments were conducted under these optimal conditions and a pectin yield of 18.52 +/- 0.90% was obtained, which validated the model prediction. The effects of diff erent drying methods (freeze drying, spray drying and vacuum drying) on the properties of Jerusalem artichoke pectin were evaluated and they were compared with apple pectin. FTIR spectral analysis showed no major structural diff erences in Jerusalem artichoke pectin samples produced by various drying treatments. The antioxidant activities of pectin dried by diff erent methods were investigated using in vitro hydroxyl and DPPH radical scavenging systems. The results revealed that the activities of spray dried pectin (SDP) and apple pectin (AP) were stronger than those of vacuum oven dried pectin (ODP) and vacuum freeze dried pectin (FDP). Therefore compared with the other two drying methods, the spray drying method was the best.
KeywordJerusalem Artichoke Pectin Response Surface Drying Methods Antioxidant Activities
Department海岸带生物学与生物资源利用所重点实验室
DOI10.1007/s00343-015-4314-4
Funding OrganizationNational High Technology Research and Development Program of China (863 Program)(2012AA021205) ; National Key Technology R&D Program of China(2011BAC02B04)
Indexed BySCI
WOS KeywordSOY HULL PECTIN ; RESPONSE-SURFACE METHODOLOGY ; RADICAL-SCAVENGING ACTIVITY ; ALCOHOL PRECIPITATION ; FUNCTIONAL-PROPERTIES ; SCHIFF-BASES ; BY-PRODUCT ; IN-VITRO ; POLYSACCHARIDES ; ETHANOL
SubtypeArticle
Language英语
WOS Research AreaMarine & Freshwater Biology ; Oceanography
WOS IDWOS:000371607000012
Citation statistics
Cited Times:6[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.yic.ac.cn/handle/133337/10845
Collection海岸带生物学与生物资源保护实验室
Corresponding AuthorYi, YT (reprint author), Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Peoples R China. ytyi@yic.ac.cn
Affiliation1.Chinese Acad Sci, Yantai Inst Coastal Zone Res
2.Univ Chinese Acad Sci, Coll Resources & Environm
Recommended Citation
GB/T 7714
Liu, SY,Shi, XJ,Xu, LL,et al. Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke[J]. CHINESE JOURNAL OF OCEANOLOGY AND LIMNOLOGY,2016,34(2):372-381.
APA Liu, SY,Shi, XJ,Xu, LL,Yi, YT,&Yi, YT .(2016).Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke.CHINESE JOURNAL OF OCEANOLOGY AND LIMNOLOGY,34(2),372-381.
MLA Liu, SY,et al."Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke".CHINESE JOURNAL OF OCEANOLOGY AND LIMNOLOGY 34.2(2016):372-381.
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