您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Assembly of chitooligosaccharide-citrate-pectin complexes and use in fruit juice

文献类型： 外文期刊

作者： Fan, Liping 1 ; Jiao, Wenjuan 2 ; Guo, Huangkai 1 ; Yang, Mufan 1 ; Liang, Binquan 1 ; Liu, Zhiwei 1 ;

作者机构： 1.Jiaying Univ, Sch Life Sci, Guangdong Prov Key Lab Conservat & Precis Utilizat, 100 Meisong Rd, Meizhou 514015, Guangdong, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, 133 Dongguan Zhuang Yiheng Rd, Guangzhou 510610, Guangdong, Peoples R China

关键词： Chitooligosaccharide; Citrate; Pectin; Complex; Fruit juice

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：3.3； 五年影响因子：4.2 ）

ISSN： 0022-1155

年卷期： 2025 年 62 卷 6 期

页码：

收录情况： SCI

摘要： When chitooligosaccharide (COS) is added to fruit juice as a functional ingredient, citrate in the juice causes undesirable precipitation of a COS-pectin is complex. We assessed the interaction of COS, pectin, and citrate in fruit juice to provide a reference for the use of chitooligosaccharide in fruit juices. A high COS concentration and a small amount of citrate caused formation of a precipitate; at 10 mM citrate, the turbidity of the solution was highest, 59.96% (r = 0.6; p < 0.05). By Fourier-transform infrared spectroscopy and scanning electron microscopy, we determined that there were electrostatic interactions and hydrogen bonds between COS, citrate, and pectin, with competition between citrate and pectin for COS. To minimize precipitation, the data showed that COS should not exceed 0.2% in solution with 0.2% pectin at pH 4. Precipitation could be reduced by addition of 30 similar to 50 mM citrate, and COS should be less than 0.06% (w/v) when used in commercial juice. The taste of the juice will be maintained without affecting the antibacterial and antiseptic properties of COS. Our findings will promote the development of functional COS fruit juice.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台