Effects of pH and temperature on the structure, rheological and gel-forming properties of sugar beet pectins

文献类型： 外文期刊

第一作者： Zhang, Tao

作者： Zhang, Tao;Wang, Zhiming;Yu, Shujuan;Guo, Xiaoming;Ai, Chao;Tang, Xiangyi;Chen, Hualei;Lin, Jiawei;Zhang, Xuan;Meng, Hecheng;Yu, Shujuan;Meng, Hecheng;Yu, Shujuan;Meng, Hecheng;Wang, Zhiming

作者机构：

关键词： Sugar beet pectin; Chemical modification; Gelation; Gel hardness; Rheological property

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：7.053； 五年影响因子：7.077 ）

ISSN： 0268-005X

年卷期： 2021 年 116 卷

页码：

收录情况： SCI

摘要： Sugar beet pectin (SBP) was modified by alkaline at both 25 degrees C and 3 degrees C to produce gel-type pectins. The structure, rheological and gelation properties of series modified SBPs were then assessed. The results showed that low temperature effectively inhibited the beta-elimination of SBP during alkali treatment, and the average molecular weight (M-w) and galacturonic acid (GalA) content of the resulting SBP were much higher than that of the alkali-treated SBP at 25 degrees C. Due to the low degree of methylation (DM) (<= 21.2) and degree of acetylation (DA) (<= 14.6), SBP treated under pH 11 and 12 at 3 degrees C could successfully form stable elastic gels, and these gels were further confirmed to be frequency-independent through rheological analysis. The SEM and TG/DTG results showed that the corresponding gel of SBP treated under pH 12 at 3 degrees C for 120 min had the most uniform micronetwork structure and the best thermal stability. This work for the first time demonstrated the effect of a wide pH range on the chemical structure, rheological and physical gelation properties of SBP, especially under alkaline conditions at a low temperature (3 degrees C). Findings from this work suggest that alkali treatment at low-temperature allows SBP to have the potential to become a gel-type commercial pectin.

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