Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods

文献类型： 外文期刊

第一作者： Wang, Xueping

作者： Wang, Xueping;Zhao, Chengying;Wang, Jirong;Lu, Xingmiao;Zheng, Jinkai;Wang, Xueping;Zhang, Deli;Bao, Yuming;Zheng, Jinkai

作者机构：

关键词： Citrus; Pectin; RG-I; Chemical structure; Gelling property

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：10.7； 五年影响因子：10.2 ）

ISSN： 0144-8617

年卷期： 2024 年 342 卷

页码：

收录情况： SCI

摘要： To facilitate the application of rhamnogalacturonan-I (RG-I)-enriched pectins (RGPs) as novel, healthy, and gelling food additives, this study compared the structural characteristics and gelling properties of RGPs extracted from citrus peel via four methods (alkali: AK, high-temperature/pressure: TP, citric acid: CA, and enzymeassisted: EA extractions). AK and CA yielded pectins with the highest RG-I proportions (54.8 % and 51.9 %, respectively) by disrupting the homogalacturonan region; TP and EA increased the RG-I proportions by -10 %. Among the four methods, AK induced the lowest degree of esterification (DE) (6.7 %) and longer side chains that form strong entanglement, contributing to its highest gel hardness. The relatively low DE (18.5 %) of CA RGP facilitated stable gel formation. Notably, its highly branched RG-I region afforded more intramolecular hydrophobic interactions, making a more highly cross-linked gel network of better gel resilience. In contrast, TP induced the highest DE (57 %) and curved molecular chains; it inhibited Ca 2 + binding, entanglement, and intramolecular hydrophobic interactions, and thus no gel formed. EA RGP was associated with the lowest molecular size, rendering it more difficult for Ca 2 + to form links, which resulted no gel. These findings offer insights into the relationship among the extraction methods, molecular structures, and gelling properties of RGPs.

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