Structural characteristics, functional properties, antioxidant and hypoglycemic activities of pectins from feijoa (Acca sellowiana) peel
文献类型： 外文期刊
作者： Zhu, Zuoyi 1 ; Song, Xinyue 2 ; Yao, Jiarong 1 ; Li, Zhen 1 ; Jiang, Yunzhu 1 ; Yu, Qing 3 ; Huang, Zhongping 2 ; Liu, Huijun 2 ; Xiao, Yingping 1 ; Dai, Fen 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, Hangzhou 310021, Peoples R China
2.Zhejiang Univ Technol, Coll Chem Engn, Hangzhou 310014, Peoples R China
3.Shulian Ecol Co Ltd, Hangzhou 311215, Peoples R China
关键词： Feijoa peel pectin; Structure; Functional properties; Antioxidant activity; Hypoglycemic activity
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 428 卷
页码：
收录情况： SCI
摘要： The structure characteristics, functional properties, antioxidant and hypoglycemic activities of pectins extracted from feijoa peel with water (FP-W), acid (FP-A) and alkali (FP-B) were investigated. Results showed that the feijoa peel pectins (FPs) were mainly composed of galacturonic acid, arabinose, galactose and rhamnose. FP-W and FP-A had higher proportion of homogalacturonan domain, degree of esterification and molecular weight (for main component) than FP-B; FP-B owned the highest yield, protein and polyphenol contents. FP-W had a compact and smooth surface morphology unlike FP-A and FP-B. FP-W and FP-A had better thermal stability than FP-B. The rheological analysis suggested that the FPs exhibited pseudoplastic fluid behavior, and the elastic characteristics were dominant. Results showed that FP-W and FP-B had superior antioxidant and hypoglycemic activities than FP-A. According to correlation analysis, monosaccharide composition, sugar ratios and degree of acetylation were chief factors affecting the functional properties, antioxidant and hypoglycemic activities of the FPs.
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