咖啡果皮果胶结构功能解析及脂肪替代应用OA
Structural and Functional Characterization of Coffee Pulp Pectin and Its Application as a Fat Substitute
咖啡果皮是咖啡加工过程的主要农业废弃物,是一种尚未被利用的资源.采用柠檬酸绿色提取法从咖啡果皮中提取果胶(CPP),得率为 8.01%.CPP 为高酯果胶(酯化度 56.62%),富含高度分支的 RG-I 结构域,具有无定形特征及良好热稳定性.功能评价表明,CPP 具备优异黏度特性、剂量依赖性抗氧化活性及单独形成乳液凝胶能力.以低脂蛋黄酱为模型,2.0%(质量分数)CPP 乳液凝胶表现出良好的脂肪替代潜力,在60%替代水平下,产品在质构、流变及贮藏稳定性方面与全脂产品较为接近.研究表明,咖啡果皮是富含 RG-I 果胶的理想新来源,所得果胶可作为天然乳化剂、增稠剂或脂肪替代品,为咖啡副产物高值化利用提供新路径.
Coffee pulp is the main agricultural waste generated during coffee processing and is an unutilized resource.In this study,pectin was extracted from coffee pulp by a green citric acid extraction method and named CPP.The yield was 8.01%.CPP was identified as a high-methoxyl pectin,with a degree of esterification of 56.62%.CPP was rich in highly branched rhamnogalacturonan-I(RG-I)domains.It showed an amorphous characteristic and good thermal stability.Functional evaluation showed that CPP possessed excellent viscosity,dose-dependent antioxidant activity,and the ability to independently form emulsion gels.Using low-fat mayonnaise as a model,the 2.0%CPP emulsion gel showed good potential as a fat substitute.At a 60%replacement level,the product was close to the full-fat product in texture,rheology,and storage stability.The results showed that coffee pulp is an ideal new source rich in RG-I pectin.The obtained pectin can be used as a natural emulsifier,thickener,or fat substitute.A new route is thus provided for the high-value utilization of coffee by-products.
段若钰
北京林业大学 生物科学与技术学院,北京 100083||北京林业大学 林木资源高效生产全国重点实验室,北京 100083||河北省森林食物资源可持续利用与开发重点实验室,河北 雄安 070001
轻工纺织
咖啡果皮果胶结构表征乳液凝胶脂肪替代
coffee pulppectinstructural characterizationemulsion gelfat substitute
《河南科技大学学报（自然科学版）》 2026 (3)
80-90,108,12
国家自然科学基金项目(31770614,31901236)中央高校基本科研业务费专项(QNTD202302)
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