Physicochemical, structural and gel properties of different citrus pectins

被引：0

作者：

Li, Dandan ^{[1
]}

Wei, Huiying ^{[1
]}

Qi, Junru ^{[1
]}

机构：

[1] College of Food Science and Engineering, National Engineering Laboratory of Wheat & Corn Further Processing, South China University of Technology, Guangzhou,510640, China

来源：

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2024年 / 40卷 / 14期

关键词：

Citrus waste can be reused to promote the value-added of the citrus industry in recent years. Among them; free pectin can be developed to reduce the direct discharge of existing citrus waste for better ecological environments. This study aims to understand the differences in physical and chemical properties; structure; and function of different citrus pectins. The targeted application of pectin was also expanded to improve the added value of citrus by-products. Acid extraction was applied to extract the pectin from the peels of Shangrao pomelo; Gannan navel orange; Nanfeng honey tangerine; Japanese pomelo; small green citrus; and lemon; which were named HMP-1; HMP-2; HMP-3; HMP-4; HMP-5and HMP-6; respectively. A systematic analysis was made to explore the physical and chemical properties; and gel properties of all six HMPs. There was basically a similar with the content of protein; ash; and various monosaccharides in the six HMPs. The results showed that all six HMPs were anionic polysaccharide and high ester pectin; where the esterification degrees ranged from 67.20% to 75.45%. There was a degraded degree during the extraction from the citrus processing by-products; in terms of the physicochemical properties and molecular structures. The molecular weight; viscosity; and molecular chain structure dominated the gel properties of pectins. The HMP-4 shared the largest molecular weight. All six HMPs formed the acid/sugar gels with high strength and intercepted water in a three-dimensional gel network. The better stability still remained after freezing and thawing cycles. The water holding capacity was above 96% in all six HMPs. HMP-1 and HMP-6 with the lower molecular weight shared the highest gel strength above 200°SAG. This was related to the high HG content and the complete molecular structure of HMP-1; as well as the higher RG-I content and branching degree of HMP-6. The weak gel strength of HMP-5 with the high molecular weight and viscosity was related to its molecular chain degradation and low RG-I content. While the HG contents of HMP-2; and HMP-4 were lower than those of HMP-1and HMP-6 and higher than that of HMP-5; where the gel strength was the same. The AFM images showed that the outstanding molecular chain cross-linking appeared in the HMP-1 and HMP-6. Shangrao pomelo and lemon peels were superior raw materials to extract the high methoxyl pectin. The peel pectin of Shangrao pomelo; and lemon were suitable for the stronger gel systems; such as soft candy and jelly; while the peel pectin of Nanfeng honey tangerine; and small green citrus were more suitable for the weaker gel systems (such as jam and yogurt); particularly for the foods that require both pectin and citrus fiber. In addition; the extremely high molecular weight of Japanese pomelo peel pectin was used as a dispersion stabilizer in protein milk beverages; in order to verify the dispersion stability and emulsifying performance. The physical and chemical properties; and functional properties of different citrus pectins can provide a theoretical reference to determine the extraction materials with better gel properties; thus expanding the production and targeted application of pectins. © 2024 Chinese Society of Agricultural Engineering. All rights reserved;

D O I：

10.11975/j.issn.1002-6819.202401077

中图分类号：

学科分类号：

摘要：

引用

页码：240 / 249

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