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اثر شرایط استخراج اسیدی بر بازده و ویژگی‌های کیفی پکتین حاصل از پوست نارنج | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 5، دوره 47، شماره 2، شهریور 1395، صفحه 231-242 اصل مقاله (917.47 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2016.58773 | ||
| نویسندگان | ||
| سید سعید حسینی1؛ فرامرز خدائیان* 2؛ محمد سعید یارمند3 | ||
| 1دانشجوی کارشناسی ارشد دانشگاه تهران | ||
| 2دانشیار پردیس کشاورزی و منابع طبیعی، دانشگاه تهران | ||
| 3هیات علمی دانشگاه تهران | ||
| چکیده | ||
| نارنج از جمله محصولات بومی ایران است که به فراوانی در صنعت غذا، دارو و مواد آرایشی- بهداشتی مورد استفاده قرار میگیرد. پوست این میوه منبع غنی از پکتین است و عموما بعنوان ضایعات دور ریخته میشود. در این مطالعه، از روش سطح پاسخ و طرح باکس- بنکن، برای بهینه سازی و بررسی اثر متغیرهای مستقل (دما، زمان و pH) بر بازده تولید پکتین و درجه استریفیکاسیون پکتین استخراجی استفاده شد. سپس درصد گالاکتورونیک اسید، خواص امولسیفایری، ویسکوزیته و طیف FT-IR پکتین حاصل از شرایط بهینه مورد بررسی قرار گرفت. نتایج نشان داد، بازده استخراج و درجه استریفیکاسیون پکتین حاصل از شرایط مختلف استخراج، به ترتیب در دامنه 5/27-5 و 5/46-6/6 درصد متغیر است. بالاترین بازده پکتین در دما ◦C 95، زمان 90 دقیقه و pH برابر با 5/1، 78/28 درصد پیش بینی شد که از طریق آزمایشات اعتبارسنجی، تائید گردید. پکتین استخراجی در شرایط بهینه استخراج دارای درجه استریفیکاسیون 6/24 درصد، بازده گالاکتورونیک اسید 5/75 درصد، فعالیت امولسیفایری برابر با 6/45 درصد و پایداری امولسیون مناسب بوده و همچنین محلول آن در غلظت های پایین (کمتر و مساوی 1 درصد حجمی/ وزنی) دارای رفتار نیوتنی است، اما با افزایش غلظت از نیوتنی به سودوپلاستیک تغییر رفتار میدهد. | ||
| کلیدواژه‌ها | ||
| پکتین؛ پوست نارنج؛ درجه استریفیکاسیون؛ امولسیون؛ ویسکوزیته | ||
| عنوان مقاله [English] | ||
| Effect of acid extraction conditions on yield and quality characteristics of pectin from sour orange peel | ||
| نویسندگان [English] | ||
| Seyed Saeid Hosseini1؛ Faramarz Khodaeian2؛ Mohammad Saeid Yarmand3 | ||
| چکیده [English] | ||
| Sour orange is one of native fruits of Iran, which are widely used in the food industry, medicine and cosmetics. Sour orange peel is rich source of pectin and generally discarded as waste. In this research, response surface methodology (RSM) with Box–Behnken design was employed to optimize and to study the effects of the independent variables (temperature, time and pH) on the yield of pectin and degree of esterification of pectin extracted. percent of galacturonic acid, emulsifying properties, the viscosity and FT-IR spectra of the pectin from optimal conditions. The results showed, extraction efficiency and the degree of esterification of pectin extracted from various conditions are variable at range 5-27.5 and 6.6-46.5, respectively. The highest yield of pectin (28.78) was obtained in temperature of 95◦C, time of 90 min and pH of 1.5. Pectin extracted in optimal conditions was with degree of esterification of 24.6%, yield of galacturonic acid of 75.5%, the emulsifying activity of 45.6% and suitable emulsion stability and also the flow behavior is Newtonian in low concentrations (≤ 1 %w/v), but behavior is changed with increasing concentration of Newtonian to pseudoplastic. | ||
| کلیدواژه‌ها [English] | ||
| Pectin, Sour orange peel, Degree of esterification, Emulsion, viscosity | ||
| مراجع | ||
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