Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability
文献类型： 外文期刊
作者： Liang, Yonglun 1 ; Yang, Yang 1 ; Zheng, Lili 1 ; Zheng, Xiaoyan 1 ; Xiao, Dao 1 ; Wang, Shenwan 1 ; Ai, Binling 1 ; Sheng, Zhanwu 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Haikou 571101, Peoples R China
2.Haikou Key Lab Banana Biol, Haikou 571101, Peoples R China
关键词： pectin; extraction; passion fruit; steam explosion; ultrasonic; emulsion stability
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 24 期
页码：
收录情况： SCI
摘要： Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 x 10(5) Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel.
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