Physicochemical, structural, and functional properties of wampee (Clausena lansium (Lour.) Skeels) fruit peel pectin extracted with different organic acids
文献类型： 外文期刊
作者： Peng, Jian 1 ; Bu, Zhibin 1 ; Ren, Huiyan 1 ; He, Qi 2 ; Yu, Yuanshan 1 ; Xu, Yujuan 1 ; Wu, Jijun 1 ; Cheng, Lina 1 ; Li, Lu 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Argifood Res Inst, Minist Agr & Rural Affairs, Key Lab Funct Foods,Guangdong Key Lab Agr & Rural, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China
2.Southern Med Univ, Sch Publ Hlth, Guangzhou 510610, Peoples R China
关键词： Wampee fruit peel; Pectin; Acid extraction; Characteristics analysis; Comparative assessment
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 386 卷
页码：
收录情况： SCI
摘要： Effects of different extraction acids on physicochemical, structural, and functional properties of wampee fruit peel pectin (WFPP) were comparatively investigated. The hydrochloric acid extracted WFPP (HEP) exhibited the highest degrees of methylation (67.79%) and acetylation (86.29%) coupling with abundant monosaccharides and rhamnogalacturonan branches, but lowest molecular weight (5.58 x 10(5) Da). The results of SEM, X-ray diffraction, and Fourier transform infrared spectroscopy analyses showed that acid types had little effect on the surface morphology of WFPP. However, compared to commercial citrus pectin (CCP), several specific absorbance peaks (1539, 1019, 920 cm(-1)) were found in WFPPs, which corresponds to aromatic skeletal stretching, pyranose, and D-glucopyranosyl, respectively. Moreover, the rheological behavior revealed that WFPP solution was pseudoplastic fluid and affected by acid types. And the WFPPs exhibited higher emulsifying activity and emulsion stability than CCP. All these WFPPs presented well antioxidant activity and promoting probiotics ability, especially for HEP.
- 相关文献
作者其他论文 更多>>
-
Insight into the changes in structural, physicochemical, and probiotic properties of yam peel polysaccharides subjected to different physical-assisted extraction methods
作者：Lu, Jinghui;Li, Dingjin;Duan, Zhenhua;Lu, Jinghui;Yu, Yuanshan;Xu, Yujuan;Li, Lu;Cheng, Lina;Peng, Jian;Chang, Hong;Lu, Jinghui
关键词：Chinese yam peel polysaccharides; Physicochemical properties; Surface morphology; Functional activity
-
Combining non-in situ, in situ and molecular dynamics simulations to reveal the effects of ultra-high pressure on horseradish peroxidase
作者：Yang, Jiaxin;Zhang, Sinan;Jiang, Zhuo;Zhang, Sinan;Lu, Han;Lu, Han;Jin, Mingliang;Jin, Mingliang;Zheng, Haiyan;Cheng, Lina
关键词：Horseradish peroxidase; Ultra-high pressure; In situ monitoring; Molecular dynamics simulation; Surface-enhanced Raman scattering
-
A novel Bacillus paramycoides HS-1 capable of degrading aflatoxin B1 and its key enzymatic mechanisms
作者：Zhang, Haousu;Yang, Jiguo;Tang, Yuqian;Yu, Yuanshan
关键词：Aflatoxin B1; Bacillus paramycoides; Degradation; AFB1-Degrading enzyme; AFBO
-
The interaction between soluble dietary fiber and bound phenolic from litchi pomace, and its effect on gut microbiota and inflammation
作者：Chen, Xiaowei;Xu, Hanting;Xu, Yujuan;Wu, Jijun;Zou, Bo;Li, Lu;Yu, Yuanshan;Hu, Tenggen
关键词：Litchi pomace soluble dietary fiber; Bound phenolic; Simulating digestion; Antioxidant potential; Anti-inflammatory potential
-
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
作者：Ying, Xiaoguo;Li, Xinyang;Deng, Shanggui;Zhang, Bin;Xiao, Gengsheng;Ma, Lukai;Xiao, Gengsheng;Xu, Yujuan;Brennan, Charles;Benjakul, Soottawat
关键词：aquatic products; lipid oxidation; protein oxidation; natural antioxidants; non-thermal treatment
-
Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads
作者：Liu, Haocheng;Xu, Yujuan;Wen, Jing;Xu, Zhijie;Liu, Haocheng;Yang, Jiguo;Zhou, Jinfeng;Liu, Haocheng;Si, Weili;Li, Jian;Sun, Xueke
关键词：loaf; emulsifier; water distribution; microstructure; bakery product quality
-
The hypoglycemic effect of mulberry (Morus atropurpurea) fruit lacking fructose and glucose by regulation of the gut microbiota
作者：Wang, Ya-Ting;Wu, Ji-Jun;Yu, Yuan-Shan;Wen, Jing;Zou, Bo;Li, Lu;Peng, Jian;Cheng, Li-Na;Bu, Zhi-Bin;Xu, Yu-Juan;Hu, Teng-Gen;Wang, Ya-Ting;Wu, Hong;Yu, Yuan-Shan;Yu, Yuan-Shan;Zou, Bo;Xu, Yu-Juan;Hu, Teng-Gen
关键词：
