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
发表期刊CHINESE JOURNAL OF OCEANOLOGY AND LIMNOLOGY
ISSN0254-4059
卷号34期号:2页码:372-381
产权排序[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
摘要Jerusalem 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.
关键词Jerusalem Artichoke Pectin Response Surface Drying Methods Antioxidant Activities
作者部门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
项目资助者National High Technology Research and Development Program of China (863 Program)(2012AA021205) ; National Key Technology R&D Program of China(2011BAC02B04)
收录类别SCI
关键词[WOS]SOY HULL PECTIN ; RESPONSE-SURFACE METHODOLOGY ; RADICAL-SCAVENGING ACTIVITY ; ALCOHOL PRECIPITATION ; FUNCTIONAL-PROPERTIES ; SCHIFF-BASES ; BY-PRODUCT ; IN-VITRO ; POLYSACCHARIDES ; ETHANOL
文章类型Article
语种英语
WOS研究方向Marine & Freshwater Biology ; Oceanography
WOS记录号WOS:000371607000012
引用统计
被引频次:3[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.yic.ac.cn/handle/133337/10845
专题海岸带生物学与生物资源利用所重点实验室
通讯作者Yi, YT (reprint author), Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Peoples R China. ytyi@yic.ac.cn
作者单位1.Chinese Acad Sci, Yantai Inst Coastal Zone Res
2.Univ Chinese Acad Sci, Coll Resources & Environm
推荐引用方式
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.
条目包含的文件 下载所有文件
文件名称/大小 文献类型 版本类型 开放类型 使用许可
Optimization of pect(1018KB)期刊论文作者接受稿开放获取CC BY-NC-SA浏览 下载
个性服务
推荐该条目
保存到收藏夹
查看访问统计
导出为Endnote文件
谷歌学术
谷歌学术中相似的文章
[Liu, SY]的文章
[Shi, XJ]的文章
[Xu, LL]的文章
百度学术
百度学术中相似的文章
[Liu, SY]的文章
[Shi, XJ]的文章
[Xu, LL]的文章
必应学术
必应学术中相似的文章
[Liu, SY]的文章
[Shi, XJ]的文章
[Xu, LL]的文章
相关权益政策
暂无数据
收藏/分享
文件名: Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke.pdf
格式: Adobe PDF
所有评论 (0)
暂无评论
 

除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。