A Novel Pectin Material: Extraction, Characterization and Gelling Properties

被引：79
|
作者：
Urias-Orona, Vania [1 ]
Rascon-Chu, Agustin [1 ]
Lizardi-Mendoza, Jaime [1 ]
Carvajal-Millan, Elizabeth [1 ]
Gardea, Alfonso A. [2 ]
Ramirez-Wong, Benjamin [3 ]
机构：
[1] Ctr Invest Alimentac & Desarrollo, Hermosillo, Sonora, Mexico
[2] Ctr Invest Alimentac & Desarrollo, Guaymas 85480, Sonora, Mexico
[3] Univ Sonora, Dept Invest & Posgrad Alimentos, Hermosillo 83000, Sonora, Mexico
来源：
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2010年 / 11卷 / 10期
关键词：
low methoxy pectin; gels; rheology; GELATION; CHICKPEAS;
D O I：
10.3390/ijms11103686
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
A novel pectin was acid extracted from chickpea husk (CHP). CHP presented a 67% (w/w) of galacturonic acid, an intrinsic viscosity of 374 mL/g and a viscosimetric molecular weight of 110 kDa. Fourier transform infrared spectroscopy spectrum of CHP indicated a degree of esterification of about 10%. The CHP-calcium system formed ionic gels with a storage (G') modulus of 40 Pa and gel set time (G' > G '') of 3 min at 1% (w/v), and a G' of 131 Pa and gel set time of 1 min at 2% (w/v). The G' of CHP gels was not greatly affected by temperature. The results attained suggest that chickpea husk can be a potential source of a gelling pectin material.
引用
收藏
页码：3686 / 3695
页数：10
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