Modification of Potato Pectin with Divergent Ultrasonic Treatment: Physicochemical, Microstructural, and Emulsifying Properties

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY
Le Feng, Hongnan Sun*, Mengmei Ma*, Taihua Mu* and Qianru Chen, 
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引用次数: 0

Abstract

In this study, the effects of different ultrasonic power densities (30, 40, and 50 W/L) and time (10, 20, and 30 min) on the physicochemical, microstructural, and emulsifying properties of potato pectin were investigated. The divergent ultrasonic treatment efficiently disrupted the side chain structure of potato pectin into smaller fragments, as well as the reduction of D50, D4,3, degree of methyl esterification (DM), degree of acetylation (DA), ζ-potential, and molecular weight (MW). The galacturonic acid (GalA, 38.87–70.14%) content was also increased. Subsequently, the emulsifying stability and uniformity of the droplet distributions for emulsions prepared with modified potato pectin were dramatically enhanced. Specifically, the turbiscan stability index (TSI) and physical stability of the emulsion prepared with potato pectin modified at 40 W/L for 20 min reached 6.96 and 44.66%, respectively, which were notably higher than those of unmodified potato pectin (22.39 and 39.00%).

Abstract Image

发散超声改性马铃薯果胶:理化、显微结构及乳化性能
研究了不同超声功率密度(30、40、50 W/L)和超声时间(10、20、30 min)对马铃薯果胶理化、微观结构和乳化性能的影响。发散超声处理有效地破坏了马铃薯果胶的侧链结构,使其变成更小的片段,降低了D50、D4、d3、甲基酯化度(DM)、乙酰化度(DA)、ζ电位和分子量(MW)。半乳糖醛酸(GalA, 38.87 ~ 70.14%)含量也有所增加。随后,改性马铃薯果胶制备的乳剂的乳化稳定性和液滴分布均匀性显著提高。其中,40 W/L条件下改性马铃薯果胶制备的乳化液的湍流稳定指数(TSI)和物理稳定性分别达到6.96和44.66%,显著高于未改性马铃薯果胶的22.39和39.00%。
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CiteScore
3.30
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