Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations
文献类型： 外文期刊
作者： Fan, Chuanhui 1 ; Guo, Yu 3 ; Cai, Fang 1 ; Wang, Lan 1 ; Yu, Wei 1 ; Mei, Xin 1 ; Cheng, Xueling 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Cold Chain Logist Technol Agro Prod, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China
2.Hubei Acad Agr Sci, Hubei Innovat Ctr Agr Sci & Technol, Agro Prod Proc Res Sub Ctr, Wuhan 430064, Peoples R China
3.Hubei Univ Technol, Sch Food & Biol Engn, Wuhan 430068, Peoples R China
关键词： High methyl-esterified citrus pectin; pH; Calcium cations; Emulsifying capacity
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：10.7； 五年影响因子：10.2 ）
ISSN： 0144-8617
年卷期： 2024 年 345 卷
页码：
收录情况： SCI
摘要： High methyl-esterified citrus pectin (HMCP) is often used as a thickness in food products and is considered a poor emulsifier, especially in neutral pH solutions. Our previous findings show that the emulsifying capacity of HMCP could be significantly enhanced by calcium cations. Besides, the pH of the solution decreased in the presence of calcium cations. However, the impact of solution pH on HMCP emulsifying capacity in the presence of calcium cations is unclear. In this study, the pH of the HMCP solution was adjusted from 3.00 to 8.00 before adding calcium cations. The solution properties and emulsifying properties were analyzed in light of the existence of calcium cations. The results showed that the pH of the HMCP solutions decreased after bringing calcium cations into them. Calcium cations could change the solution rheological properties, particle size distributions and morphologies, and the particle microenvironmental hydrophobic areas in HMCP solutions while increasing the pH of HMCP solutions, contributing to improving the emulsifying capacity of HMCP. HMCP had the best emulsifying ability when the pH of the HMCP solutions was kept at a neutral level. This research gives us new ideas to adjust the emulsifying property of HMCP.
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