Rheological property and thermodynamic parameters of Ficus carica Linn. pectin: A natural low-methoxyl pectin (LMP) with excellent pseudoplasticity

文献类型： 外文期刊

第一作者： Ma, Keke

作者： Ma, Keke;Bi, Jinfeng;Ma, Youchuan;Yi, Jianyong

作者机构：

关键词： Low-methoxyl pectin (LMP); Rheological property; Fig fruit (Ficus carica Linn.); Low-methoxyl pectin (LMP); Rheological property; Thermodynamic parameters, texture

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 484 卷

页码：

收录情况： SCI

摘要： With the annual increase in the production of fig fruit (Ficus carica Linn.) in China, the processing and utilization of its by-products have become an important topic in fig research. In this study, a new type of natural low-methoxyl pectin (LMP) was obtained from figs by acid extraction (DE = 44.42 %). Fig pectin was an acidic heteropolysaccharide with a molecular weight of 75.9 kDa, and it was composed of galacturonic acid (248.09 mg/g), and neutral sugars including galactose (15.37 mg/g), arabinose (13.23 mg/g), rhamnose (6.74 mg/g), glucuronic acid (6.27 mg/g), xylose (0.78 mg/g), and fucose (0.26 mg/g). Shear-thinning behavior was shown at the concentration between 20 g/L - 60 g/L and the temperature between 5 degrees C - 50 degrees C of pectin solution, power law rheology model was used to describe the flow behavior of pectin solution. The apparent viscosity of pectin gradually raised with increasing concentration (at 25 degrees C, K is from 39.72 to 4140.39 Pas(n), and n is from 0.85 to 0.42) and decreasing temperature (at 50 g/L, K is from 2233.55 to 17,549.48 Pas(n), and n is from 0.37 to 0.47). Interestingly, pseudoplastic behavior was observed in all samples. Pectin solution exhibited thixotropic behavior, through the hysteresis loop through an up-down cycle in the shear rate-shear stress curve. The elastic modulus (G ') and viscous modulus (G") of the pectin gradually reduced with decreasing concentration (20 g/L - 60 g/L) and increasing temperature (5 degrees C - 50 degrees C). Pectin exhibited a transition from elasticity (G ' > G") to viscosity (G ' < G") at higher concentration. The thermal degradation of pectin was mainly divided into three stages at different heating rate (5, 10, 15, 20 K-1). With the increasing of the heating rate, melt temperature (T-m) (240.66 degrees C - 250.69 degrees C) and enthalpy change (Delta H) (28.65 J/g - 90.43 J/g) increased. These results enriched understanding of the rheological property and thermodynamic parameters of fig pectin and were conducive to expanding the application of fig pectin in food processing.

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