甘薯（Ipomoea batatas.L）是世界第六大主要糧食作物,中國(guó)是世界上最大的甘薯生產(chǎn)國(guó)。甘薯淀粉生產(chǎn)過(guò)程中會(huì)產(chǎn)生大量薯渣,大部分薯渣作為廢棄物直接丟棄,資源浪費(fèi)和環(huán)境污染嚴(yán)重。薯渣中富含果膠,果膠除用作膠凝劑和增稠劑外,近年來(lái)作為新型高效生物吸附劑已吸引了人們的廣泛關(guān)注。然而,作為具有高分子量和復(fù)雜結(jié)構(gòu)的天然大分子聚合物,果膠的應(yīng)用范圍受到極大限制,需要對(duì)其進(jìn)行改性,以改善其理化性質(zhì),擴(kuò)大應(yīng)用范圍。因此,本研究采用高靜水壓和/或果膠酶處理對(duì)天然甘薯果膠進(jìn)行改性,并研究改性處理對(duì)果膠結(jié)構(gòu)、理化功能特性及Pb²⁺吸附能力的影響,并揭示其作用機(jī)制。該成果可為擴(kuò)大甘薯果膠的利用提供理論支持。首先,研究了高靜水壓及果膠酶改性處理對(duì)甘薯果膠結(jié)構(gòu)、理化特性及乳化活性的影響。結(jié)果顯示,200MPa、15min、酶與底物濃度比為72 U/g時(shí),甘薯果膠的分子量與酯化度最低。與單獨(dú)高靜壓和果膠酶改性相比,高靜壓/果膠酶協(xié)同改性后果膠的分子量和酯化度最低,分別為0.05×10⁵ g/mol和18.16%;鼠李糖（16.73%）、半乳糖醛酸含量（757.3... 

【文章來(lái)源】：中國(guó)農(nóng)業(yè)科學(xué)院北京市

【文章頁(yè)數(shù)】：122 頁(yè)

【學(xué)位級(jí)別】：博士

【文章目錄】：
摘要
abstract
Abbreviations
CHAPTER 1 INTRODUCTION
    1.1 General Introduction
    1.2 Pectin
    1.3 Extraction methods of pectin
        1.3.1 Acid extraction
        1.3.2 Ultrasound assisted-extraction(UAE)
        1.3.3 Microwave-assisted extraction(MAE)
        1.3.4 Enzyme-assisted extraction(EAE)
        1.3.5 Subcritical water extraction(SWE)
    1.4 Modification methods of pectin
        1.4.1 Chemical modification of pectin
        1.4.2 Enzymatic modification of pectin
        1.4.3 Physical modification of pectin
    1.5 Functional properties of pectin
        1.5.1 Antioxidant,antitumor and anticancer activities
        1.5.2 Cholesterol lowering property
        1.5.3 Blood glucose lowering properties
        1.5.4 Prebiotic potential
        1.5.5 Heavy metal removal capacity
    1.6 Effect of heavy metals on environment and human health
        1.6.1 Effect of Pb on environment and human health
        1.6.2 Role of pectin in Pb biosorption
    1.7 Aim and content of research
        1.7.1.Aim
        1.7.2.Research content
        1.7.3.Technical road map
CHAPTER 2 EFFECT OF HHP ASSISTED PECTINASE MODIFICATION ON THE STRUCTURAL AND PHYSICOCHEMICAL PROPERTIES OF SWEET POTATO PECTIN
    2.1 Introduction
    2.2 Materials and methods
        2.2.1 Materials and reagents
        2.2.2 Preparation of pectin from sweet potato residue
        2.2.3 Preparation of modified sweet potato pectin
            2.2.3.1 Preparation of HHP– assisted pectinase treated sweet potato pectin
            2.2.3.2 Preparation of pectinase treated sweet potato pectin
            2.2.3.3 Preparation of HHP treated sweet potato pectin
        2.2.4 Proximate composition of sweet potato residue before and after enzymatic treatment
        2.2.5 Molecular mass distribution of pectin
        2.2.6 Degree of esterification(DE)and acetylation(DA)of pectin
        2.2.7 Degree of methoxylation(DM)of pectin
        2.2.8 Neutral sugars and uronic acids content of sweet potato pectin
        2.2.9 Analysis of Fourier transforms infrared spectroscopy(FTIR)
        2.2.10 H1Nuclear magnetic resonance spectroscopy(NMR)
        2.2.11 Morphological analysis of pectin
        2.2.12 Atomic force microscopy(AFM)
        2.2.13 Rheological properties of pectin
        2.2.14 Emulsifying properties of pectin
    2.3 Statistical Analysis
    2.4 Results and discussion
        2.4.1 Proximate composition of sweet potato residue before and after enzymatic treatment
        2.4.2 Molecular mass distribution and DE values of sweet potato pectin under single factor experiment
            2.4.2.1 Effect of different pressure on the Mw and DE values of swee potato pectin
            2.4.2.2 Effect of different time on the Mw and DE values of swee potato pectin
            2.4.2.3 Effect of different enzyme concentration on the Mw and DE values of swee potato pectin
        2.4.3 Molecular mass distribution,DE,DM,and DA values of sweet potato pectin under optimum conditions with different HHP and pectinase treatments
        2.4.4 Neutral sugars and uronic acids of sweet potato pectin samples
        2.4.5 FTIR analysis
        2.4.6 H~1 NMR analysis
        2.4.7 SEM analysis
        2.4.8 AFM analysis
        2.4.9 Rheological properties of sweet potato pectin samples
        2.4.10 Emulsifying properties of sweet potato pectin
    2.5 Conclusion
CHAPTER 3 EFFECT OF HIGH HYDROSTATIC PRESSURE-ASSISTED PECTINASE ON THE PB2+ADSORPTION CAPACITY OF PECTIN FROM SWEET POTATO RESIDUE
    3.1.Introduction
    3.2.Material and methods
        3.2.1 Materials and regents
        3.2.2 Pb~(2+) removal experiment
        3.2.3 Adsorption isotherms
        3.2.4 ζ -potential of pectin
        3.2.5 Characterization of samples before and after adsorption
        3.2.6 Statistical analysis
    3.3 Results and discussion
        3.3.1 Adsorption isotherms
        3.3.2 Effect of pH,pectin concentration and contact time on Pb~(2+) binding capacity
            3.3.2.1 Initial pH
            3.3.2.2 Pectin addition
            3.3.2.3 Time
            3.3.2.3 Temperature
        3.3.3 Adsorption potential for different metal ions
        3.3.4 FTIR Analysis
        3.3.5 H~1 NMR Analysis
        3.3.6 XPS analysis
        3.3.7 SEM- EDS Analysis
        3.3.8 AFM images
        3.3.9 Mechanism for enhanced Pb~(2+) removal by HHP assisted E pectin
    3.4 Hypothetical mechanism diagram
    3.5 Conclusion
CHAPTER 4 EFFECT OF IN VITRO GASTROINTESTINAL DIGESTION ON Pb~(2+) ADSORPTION CAPACITY OF SWEET POTATO PECTIN
    4.1 Introduction
    4.2 Material and methods
        4.2.1 Materials and regeants
        4.2.2 Preparation of natural and modified pectin from sweet potato residue
        4.2.3 Preparation of digestive fluids
        4.2.4 Pb~(2+) adsorption process of sweet potato pectin under stimulated gastrointestinal tract
        4.2.5 Characterization of samples before and after adsorption
        4.2.6 Statistical analysis
    4.3 Results and discussion
        4.3.1 Pb~(2+) adsorption process of sweet potato pectin under stimulated gastrointestinal tract
        4.3.2 FTIR analysis
        4.3.3 H~1 NMR analysis
        4.3.4 XPS analysis
        4.3.5 SEM analysis
        4.3.6 AFM analysis
    4.4 Conclusion
CHAPTER 5 OVERALL CONCLUSION AND RECOMMENDATION
    5.1 Conclusion
    5.2 Recommendations
BIBLIOGRAPHY
Acknowledgement
Resume


【參考文獻(xiàn)】：
期刊論文
[1]超高壓處理對(duì)甜菜果膠結(jié)構(gòu)及乳化特性的影響[J]. 彭小燕,木泰華,孫紅男,張苗,于明,何偉忠.  中國(guó)農(nóng)業(yè)科學(xué). 2015(07)
[2]改性甘薯果膠對(duì)癌細(xì)胞增殖的影響[J]. 張燕燕,木泰華,張苗.  中國(guó)農(nóng)業(yè)科學(xué). 2012(09)



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