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Physicochemical, structural and functional properties of pomelo spongy tissue pectin modified by different green physical methods: A comparison

文献类型： 外文期刊

作者： Zhang, Wei 1 ; Wen, Jing 1 ; Li, Lu 1 ; Xu, Yujuan 1 ; Yu, Yuanshan 1 ; Liu, Haocheng 1 ; Fu, Manqin 1 ; Zhao, Zhengang 2 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Minist Agr, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, Guangzhou 510610, Guangdong, Peoples R China

2.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China

3.South China Univ Technol, 381 Wushan Rd, Guangzhou 510640, Peoples R China

关键词： Pomelo spongy tissue; Pectin polysaccharide; Physical modification

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.025； 五年影响因子：7.626 ）

ISSN： 0141-8130

年卷期： 2022 年 222 卷

页码：

收录情况： SCI

摘要： Pectin is a valuable bioactive ingredient, but its practical application is limited in many areas due to its high molecular weight and complex structure. In this work, the effect of different physical methods (ultra-high pressure, ultrasonic, and high-temperature cooking) on the physicochemical, structural, and functional charac-teristics of pomelo spongy tissue pectin (PP) were investigated. Ultra-high pressure treatment (300 MPa, 15 min) decreased the degree of esterification (DE, 4.53 %) and the degree of acetylation (DA, 2.76 %) of PP. And the PP subjected to the ultrasonic treatment (200 W, 20 min) exhibited the highest esterification degree (66.02 %), galacturonic acid content (GalA, 406.40 mg/g), and degradation enthalpy (66.93 J/g). Meanwhile, the PP treated with high-temperature cooking (HCT, 120 degrees C, 30 min) had the lowest acetylation degree (2.02 %), molecular weight (8.48 x 104 Da), and GalA content (254.92 mg/g). SEM and XRD results showed that the degradation effect of high temperatures on PP was more evident than other physical modification methods. Remarkably, all modified pectin solutions showed lower viscosity compared to untreated PP solution. Among these PP samples, higher antioxidant activity (103.29-134.22 mmol TE/g FRAP and 646.27-705.25 mmol TE/g ORAC values) was found in the HCT-treated PP. Moreover, the ultra-high pressure and ultrasound modified pectins revealed better emulsifying activity and emulsifying stability than unmodified PP. The results of this study indicated that the PP could be treated to achieve the desired functional application through these three physical modification methods.

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