文献类型： 外文期刊

作者： Peng, Xiao-yan ¹ ; Mu, Tai-hua ¹ ; Zhang, Miao ¹ ; Sun, Hong-nan ¹ ; Chen, Jing-wang ¹ ; Yu, Ming ² ;

作者机构： 1.Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Key Lab Agroprod Proc, Minist Agr, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China

2.Xinjiang Acad Agr Sci, Inst Food Crops, Urumqi 830000, Xinjiang Uygur, Peoples R China

关键词： Sugar beet pectin;High hydrostatic pressure;Rheological properties;Structure

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

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收录情况： SCI

摘要： The objective of this study was to investigate the effect of high hydrostatic pressure (HHP) on the structural and rheological properties of sugar beet pectin (SBP) at pH 3, 7 and 8. The weight-average molar mass (M) of SBP at pH 3, 7 and 8 decreased significantly with increased HHP. The degree of esterification (DE) of SBP at pH 3 and 7 was unchanged by treatment with HHP; the degree of acylation (DA) was a little higher compared to the controls. Both DE and DA of SBP at pH 8, however, decreased significantly after treatment with HHP. There was a marked peak at 1550 cm(-1) in FT-IR spectrum for SBP at pH 3 and 7 after treatment with HHP. The shear rate versus shear stress curves of SBP fit well with a Herschel Bulkley model (R-2 >= 0.99) and showed shear-thinning behavior. The yield stress (sigma(0)) of SBP solutions at different pH values increased after treatment with HHP indicating the viscosity of SBP solutions was increased, perhaps because the protein in SBP was stretched. (C) 2016 Elsevier Ltd. All rights reserved.