Passion fruit peel-derived low-methoxyl pectin: De-esterification methods and application as a fat substitute in set yogurt
文献类型： 外文期刊
作者： Yang, Yang 1 ; Zhang, Wenxing 1 ; Ai, Binling 1 ; Zheng, Lili 1 ; Zheng, Xiaoyan 1 ; Xiao, Dao 1 ; Sheng, Zhanwu 2 ; Yang, Jinsong 3 ; Wang, Shenwan 5 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Inst Trop Biosci & Biotechnol, Haikou 571101, Hainan, Peoples R China
2.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Zhanjiang 524001, Guangdong, Peoples R China
3.Hainan Univ, Coll Food Sci & Engn, Haikou 570228, Hainan, Peoples R China
4.Haikou Key Lab Banana Biol, Haikou 571101, Hainan, Peoples R China
5.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
关键词： Pectin; Dielectric barrier discharge plasma; Esterification degree; Fat substitute; Yogurt
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：12.5； 五年影响因子：11.9 ）
ISSN： 0144-8617
年卷期： 2025 年 347 卷
页码：
收录情况： SCI
摘要： Passion fruit pectin, originally high methoxyl pectin, undergoes substantial conversion into low methoxyl pectin (LMP) through de-esterification. This de-esterification is significance for reducing the application of sugar in food, as calcium ions can replace excessive sugar during gel formation. In this study, LMPs derived from passion fruit pectin were prepared using four methods: low-temperature alkali, room temperature alkali, enzymatic, and dielectric barrier discharge plasma (DBD)-assisted enzyme (DBDE). The de-esterification conditions were optimized, leading to the selection of LMPs with a degree of esterification for the analysis of molecular weight, monosaccharide composition, and gel properties. The results revealed significant differences in the structure and properties of LMPs depending on the de-esterification method applied. The galacturonic acid content of LMPs significantly increased, with LMP from DBDE (LMP-DBDE) exhibiting the highest increase at 47.81 %. Additionally, the molecular weights of LMPs significantly decreased, with LMP-DBDE showing the smallest decrease. LMP-DBDE demonstrated higher apparent viscosity, thermal stability, and gel properties, facilitating the formation of gels. After 21 days of storage, 0.40 % LMP-DBDE yogurt showed no whey separation, significantly extending its shelf life. Therefore, LMP-DBDE exhibits potential as a fat substitute, combining the advantages of LMP with enhanced water-holding capacity, and presenting promising applications in low-fat dairy products.
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