甜菜纤维及果胶的应用浅析
Preliminary Analysis of the Application of Fiber and Pectin in Sugar Beet
吴子毅 1赵抒娜 2陈海军 1刘军 3张菡 1廖强3
作者信息
- 1. 中粮糖业控股股份有限公司/农业部糖料与番茄质量安全控制重点实验室,新疆昌吉 831100
- 2. 中粮糖业控股股份有限公司/农业部糖料与番茄质量安全控制重点实验室,新疆昌吉 831100;北京工商大学/北京市食品添加剂工程技术研究中心/食品营养与人类健康北京高精尖创新中心,北京 100048
- 3. 中国农业大学食品科学与营养工程学院,北京 100083
- 折叠
摘要
甜菜中含有多种功能营养成分,其中含量较高的是属于食用纤维类的甜菜纤维和甜菜果胶,形成的天然胶体果胶具有良好的乳化、增稠、稳定和胶凝作用,也具有抗菌、止血、消炎、止泻、降血脂、抗辐射等作用.我国传统制糖工厂中对其提取利用的相关工艺应用较少,这些组分最终都富集在甜菜加工副产物中,因此甜菜功能组分提取及甜菜副产物高附加值利用也成为了行业目前亟需解决的课题,本文从甜菜纤维和甜菜果胶的化学结构、提取方法、基础性质及应用领域几个方面重点介绍,挖掘甜菜产业的发展潜能,这部分副产物的高附加值利用可以大幅增加产品的利润空间,也能对甜菜加工产业的上下游起到支撑作用,对产业带来实际效益提升,并创造显著的经济效益.
Abstract
Sugar beet contains a variety of functional nutrients,such as fibers and pectins being notably abundant edible fibers.The natural pectins have the functions including not only good emulsification,thickening,stabilizing and gelling properties,but also antibacterial,hemostatic,anti-inflammatory,anti-diarrhea,hypolipidemic,anti-radiation and other effects.The relevant processes of its extraction and utilization are rarely applied in traditional sugar factories in China.These components are enriched in the beet processing by-products.Therefore,the extraction of functional components from sugar beet and high-value utilization of sugar beet by-products have become urgent issues for the industry.In this paper,the chemical structure,extraction methods,basic properties and application cases of sugar beet fibers and pectins are introduced to explore the potential for development of sugar beet industry.The high-value utilization of the by-products can greatly increase the profit margins of the product,and also play a supporting role on both upstream and downstream segments in the sugar beet processing industry,bring practical benefits and creating considerable economic value.
关键词
甜菜纤维/甜菜果胶/副产物利用Key words
sugar beet fiber/sugar beet pectins/by-product utilization引用本文复制引用
基金项目
昌吉州科技支撑产业高质量发展专项(2023X05)
2022年新疆维吾尔自治区专利实施计划项目(20220023)
出版年
2024
国家科技期刊平台
NSTL
万方数据