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Insights into the Acid-Induced Gelation of Original Pectin from Potato CellWalls by Gluconic Acid-δ-Lactone

文献类型： 外文期刊

作者： Lei, Dandan 1 ; Qin, Likang 1 ; Wang, Mei 2 ; Li, Haoxin 3 ; Lei, Zunguo 2 ; Dong, Nan 4 ; Liu, Jia 2 ;

作者机构： 1.Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Peoples R China

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

3.Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 550025, Peoples R China

4.Guizhou Key Lab Agr Biotechnol, Guiyang 550006, Peoples R China

关键词： potato pectin; gluconic acid-delta-lactone (GDL); gelation

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 18 期

页码：

收录情况： SCI

摘要： The acid-induced gelation of pectin in potato cell walls has been gradually recognized to be related to the improvement in the cell wall integrity after heat processing. The aim of this study was to characterize the acid-induced gelation of original pectin from a potato cell wall (OPP). Rheological analyses showed a typical solution-sol-gel transition process of OPP with different additions of gluconic acid-delta-lactone (GDL). The gelation time (G(t)) of OPP was significantly shortened from 7424 s to 2286 s. The complex viscosity (eta*) of OPP gradually increased after 4000 s when the pH was lower than 3.13 and increased from 0.15 to a range of 0.20 similar to 6.3 Pa center dot s at 9000 s. The increase in shear rate caused a decrease in eta, indicating that OPP belongs to a typical non-Newtonian fluid. Furthermore, a decrease in zeta-potential (from -21.5 mV to -11.3 mV) and an increase in particle size distribution (from a nano to micro scale) was observed in OPP after gelation, as well as a more complex (fractal dimension increased from 1.78 to 1.86) and compact (cores observed by cryo-SEM became smaller and denser) structure. The crystallinity of OPP also increased from 8.61% to 26.44%similar to 38.11% with the addition of GDL. The above results call for an investigation of the role of acid-induced OPP gelation on potato cell walls after heat processing.

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