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Physicochemical and morphological characteristics of potato pectin with in-situ acid-induced gelation

文献类型： 外文期刊

作者： Hu, Qiang 1 ; Shi, Bingyan 2 ; Dong, Nan 3 ; Yu, Xiaoyan 2 ; Xiao, Chunhua 4 ; Lei, Zunguo 3 ; Li, Fei 5 ; Ren, Tingyuan 2 ; Liu, Jia 2 ;

作者机构： 1.Leshan Normal Univ, Coll Life Sci, Leshan, Peoples R China

2.Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Peoples R China

3.Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang 550006, Peoples R China

4.Moutai Inst, Dept Food Sci & Engn, Renhuai, Peoples R China

5.Guizhou Acad Agr Sci, Inst Hort Res, Guiyang, Peoples R China

关键词： gelation; hydrogen bond; potato pectin; thermal stability

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.693； 五年影响因子：3.856 ）

ISSN： 0022-1147

年卷期： 2022 年 87 卷 9 期

页码：

收录情况： SCI

摘要： Pectin in the potato cell wall plays an important role in strengthening connections of intercellular junctions during thermal processing through in-situ acid-induced gelation (in-situ acid-induced gelation [AIG]). Thus, the variation in the physicochemical and structural characteristics of potato pectin with in-situ AIG was focused in this study. The intra- and intermolecular hydrogen bonding among (d-galacturonic acid) GalA units around 3400 cm(-1) (absorbance intensity was increased from 50.9 to 70.7) in Fourier transform infrared spectra were enhanced in the pectin with in-situ AIG. The crystallinity of pectin with in-situ AIG increased from 4.02% to 36.63%. Atomic force microscopy revealed that pectin with in-situ AIG was made up of wide linear strands with the length from 0.5 to 4.6 mu m. Thermogravimetric and rheological analysis showed that the structure of potato pectin was more stable and resistant to heat processing after in-situ AIG. These observations proved that the complex structure of potato pectin with in-situ AIG linked with its thermal stability. Practical Application In-situ gelated pectin in the intercellular space caused a helpful structure modification of vegetable to maintain its hardness with heat process. This study will provide novel insights into the physicochemical properties of in-situ gelated pectin in the potato cell and useful knowledge on the behavior of pectin during the preparation of potato products.

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