Effects of Crosslinking Treatment on the Structure and Rheological Properties of Sugar Beet Pectin

被引：0
|
作者：
Xu H. [1 ]
Huang L. [1 ]
Wang Z. [1 ]
Chen X. [1 ]
Xu L. [1 ]
机构：
[1] School of Life Science and Food Engineering, Huaiyin Institute oj Technology, Jiangsu, Huaian
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 01期
关键词：
crosslink; rheological properties; structure; sugar beet pectin;
D O I：
10.16429/j.1009-7848.2024.01.007
中图分类号：
学科分类号：
摘要：
In this study, sugar beet pectin (SBP) with different crosslinking time was prepared by laccase, and its structure and rheological properties were studied. The results showed that the molar mass of SBP increased firstly and then decreased with the increase of crosslinking time. Scanning electron microscopy (SEM) observation showed that the bulk structure of SBP gradually became fluffy after crosslinking treatment, and obvious linear and honeycomb structures appeared on the surface. The thermal stability of SBP was enhanced after crosslinking treatment, and the mass residue rate increased from 32.37% to 42.20%. However, X-ray diffraction (XRD) results showed that the crystal structure of SBP did not change significantly after crosslinking treatment. Rheological analysis showed that SBP solution exhibited a pseudoplas-tic behavior, and the influence of shear rate on the viscosity was greatly modified by the presence of sucrose. Moreover, the higher the temperature in the whole shear rate range, the lower the viscosity of SBP. With the extension of crosslinking time, the apparent activation energy E.d of SBP increased from 1.659xl04 J/mol reduced to 1.097xl04 J/mol, indicating that the effect of temperature on the viscosity of crosslinked SBP is weakened. These results of this study can provide a theoretical reference for the further development and utilization of SBP. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：63 / 71
页数：8
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