Extraction, structure, and emulsifying properties of pectin from potato pulp

文献类型： 外文期刊

第一作者： Yang, Jin-Shu

作者： Yang, Jin-Shu;Mu, Tai-Hua;Ma, Meng-Mei

作者机构：

关键词： Potato pulp;Pectin;Acid extraction;Structure;Emulsifying properties

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 244 卷

页码：

收录情况： SCI

摘要： Effects of HCl, H2SO4, HNO3, citric acid, and acetic acid on the yield, structure, and emulsifying properties of potato pectins were investigated. Results showed that the highest yield (14.34%) was obtained using citric acid, followed by HNO3 (9.83%), HCl (9.72%), H2SO4 (8.38%), and acetic acid (4.08%). The degrees of methylation (37.45%) and acetylation (15.38%), protein content (6.97%), and molecular weight (3.207x10(5) g/mol) were the highest for pectin extracted using acetic acid, and (galactose+arabinose)/rhamnose was 33.34, indicating that it had a highly branched rhamnogalacturonan I domain. Fourier transform infrared spectroscopy showed a specific absorbance peak at 1064 cm(-1), which corresponds to the acetyl groups in potato pectins. SEM showed that all potato pectins are morphologically different. The emulsifying activity (EA, 44.97%-47.71%) and emulsion stability (ES, 36.54%-46.00%) of the pectins were influenced by acid types, and were higher than those of commercial citrus and apple pectin.

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