Effect of magneto-induced electric field on the physicochemical, structural, and rheological properties of citrus pectin at different pH values

Food Physics Pub Date : 2024-08-08 DOI:10.1016/j.foodp.2024.100021

Ming-Yu Jin, Luobang Wu, Yahui Yu, Long-Qing Li, Xiangying Yu, Xiaozhen Liu, Fengyuan Liu, Yuting Li, Jing-Kun Yan

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Abstract

This study examined the effect of magneto-induced electric field (MIEF) treatment under varying pH conditions on the physicochemical, structural, and rheological properties of citrus pectin (CP). The results indicate that as the pH increased (to 4.0, 7.0, and 10.0), the molecular weight, degree of esterification, and galacturonic acid content of CP decreased. At pH values of 4.0 and 7.0, MIEF treatment caused fractures in the side chains of CP, while at pH 10.0, the main chain broke. MIEF treatment under these conditions enhanced the steady-state fluid behavior and dynamic viscoelastic properties of CP by promoting increased entanglements of neutral sugar side chains. Overall, the combined effect of pH and MIEF led to the breakdown of the main or side chains of CP, reducing its molecular weight and thereby influencing its rheological properties. In effect, this study provides a green modification technique for CP and its application to functional foods.

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磁感应电场对不同 pH 值柑橘果胶的物理化学、结构和流变特性的影响

本研究考察了在不同 pH 值条件下磁感应电场（MIEF）处理对柑橘果胶（CP）理化、结构和流变特性的影响。结果表明，随着 pH 值的升高（4.0、7.0 和 10.0），柑橘果胶的分子量、酯化程度和半乳糖醛酸含量降低。在 pH 值为 4.0 和 7.0 时，MIEF 处理会导致氯化石蜡侧链断裂，而在 pH 值为 10.0 时，主链断裂。在这些条件下进行的 MIEF 处理通过促进中性糖侧链缠结的增加，增强了氯化石蜡的稳态流体行为和动态粘弹性能。总之，pH 值和 MIEF 的共同作用导致了氯化石蜡主链或侧链的断裂，降低了其分子量，从而影响了其流变特性。实际上，这项研究为氯化石蜡及其在功能食品中的应用提供了一种绿色改性技术。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Food Physics

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