Effect on Calcium Lactate on the Emulsifying Properties of High Methoxy Citrus Pectin

被引：0
|
作者：
Fan C. [1 ]
He J. [1 ]
Chen X. [1 ]
Wang S. [1 ]
机构：
[1] Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 04期
关键词：
Calcium lactate; Emulsion; High methoxy citrus pectin;
D O I：
10.7506/spkx1002-6630-20191129-306
中图分类号：
学科分类号：
摘要：
The aim of this research was to study the effect of calcium lactate on the emulsifying properties of high methoxy citrus pectin (HMP). Differences in the morphology and size of HMP micelles in aqueous solution were compared in the presence and absence of calcium lactate. Addition of calcium lactate distinctly affected the morphology and size of HMP micelles in aqueous solution, increasing the size of HMP micelles and inducing cross-linking of HMP micelles and HMP molecules to form a reticular structure. Calcium lactate significantly improved the emulsion stability index of HMP and inhibited creaming. After storage for 28 days at room temperature, no creaming occurred in the presence of 12.50 mmol/L calcium lactate. Calcium lactate affected the droplet size distribution and morphology. The d(0.9) value of the emulsion droplets was decreased slightly and the droplet morphology of irregular spheres appeared in the presence of calcium lactate. The morphology of the dyed emulsion droplets showed that there were substances adhered on the surface in the presence of calcium lactate. The emulsion prepared from HMP with added calcium lactate was similar to the Pickering emulsion. © 2021, China Food Publishing Company. All right reserved.
引用
收藏
页码：44 / 50
页数：6
相关论文
共 29 条
  • [1] (2010)
  • [2] THAKUR B R, SINGH R K, HANDA A K, Et al., Chemistry and uses of pectin: a review, Critical Reviews in Food Science and Nutrition, 37, 1, pp. 47-73, (2009)
  • [3] ZHANG W B, XU P, ZHANG H., Pectin in cancer therapy: a review, Trends in Food Science & Technology, 44, 2, pp. 258-271, (2015)
  • [4] MILLS K D, MACKERRAS D., Does daily consumption of pectin lower cholesterol concentration? A systematic review and metaanalysis, Journal of Nutrition & Intermediary Metabolism, 4, (2016)
  • [5] NAQASH F, MASSOODI F A, RATHER S A, Et al., Emerging concepts in the nutraceutical and functional properties of pectin: a review, Carbohydrate Polymers, 168, pp. 227-239, (2017)
  • [6] pp. 23-24, (2014)
  • [7] AHMAD T A, HASAN H S, BARAT G, Et al., Biofuel production from citrus wastes: a feasibility study in Iran, Renewable and Sustainable Energy Reviews, 69, pp. 1100-1112, (2017)
  • [8] VERKEMPINCK S H E, KYOMUGASHO C, SOLVIATRUJILLO L, Et al., Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions, Food Hydrocolloids, 85, pp. 144-157, (2018)
  • [9] LI D Q, DU G M, JING W W, Et al., Combined effects of independent variables on yield and protein content of pectin extracted from sugar beet pulp by citric acid, Carbohydrate Polymers, 129, pp. 108-114, (2015)
  • [10] ALBONA K M, NICOLETTI V R., Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization, Ultrasonics Sonochemistry, 41, pp. 562-571, (2018)
123