Physicochemical, structural, and functional properties of wampee (Clausena lansium (Lour.) Skeels) fruit peel pectin extracted with different organic acids

文献类型： 外文期刊

第一作者： Peng, Jian

作者： Peng, Jian;Bu, Zhibin;Ren, Huiyan;Yu, Yuanshan;Xu, Yujuan;Wu, Jijun;Cheng, Lina;Li, Lu;He, Qi

作者机构：

关键词： Wampee fruit peel; Pectin; Acid extraction; Characteristics analysis; Comparative assessment

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 386 卷

页码：

收录情况： SCI

摘要： Effects of different extraction acids on physicochemical, structural, and functional properties of wampee fruit peel pectin (WFPP) were comparatively investigated. The hydrochloric acid extracted WFPP (HEP) exhibited the highest degrees of methylation (67.79%) and acetylation (86.29%) coupling with abundant monosaccharides and rhamnogalacturonan branches, but lowest molecular weight (5.58 x 10(5) Da). The results of SEM, X-ray diffraction, and Fourier transform infrared spectroscopy analyses showed that acid types had little effect on the surface morphology of WFPP. However, compared to commercial citrus pectin (CCP), several specific absorbance peaks (1539, 1019, 920 cm(-1)) were found in WFPPs, which corresponds to aromatic skeletal stretching, pyranose, and D-glucopyranosyl, respectively. Moreover, the rheological behavior revealed that WFPP solution was pseudoplastic fluid and affected by acid types. And the WFPPs exhibited higher emulsifying activity and emulsion stability than CCP. All these WFPPs presented well antioxidant activity and promoting probiotics ability, especially for HEP.

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