不同pH深度共晶溶剂/水体系提取芒果果皮中的果胶：理化和结构性质分析

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-26 DOI:10.1016/j.foodhyd.2025.111578

Sai Zhang , Jihong Wu , Jixiang Zheng , Yijiao Peng , Jinhong Zhao , Xin Pan , Fei Lao

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引用次数: 0

摘要

本研究探讨了利用稀释的深共晶溶剂（DES）提取芒果皮果胶，为传统的溶剂基系统提供了一种环保的替代品。制备了四种不同pH值的DES/水体系，包括氯化胆碱与苹果酸、乳酸（CC: LA）、丙二醇（CC: PG）和碳酸钾与甘油（PC: G）。结果表明，酸性DES/水体系（CC:LA, CC:MA）提取的果胶为高甲氧基型，半乳糖醛酸含量高（44.60 mol%, 42.85 mol%），分子量高。同时，中性（CC: PG）和碱性DES/水体系（PC: G）生产的低甲氧基果胶具有较高的阿拉伯糖含量，这是其高鼠李糖半乳果糖酸I区域的原因。光谱分析表明，果胶之间存在显著的结构差异，反映了它们在粘度和热稳定性方面的差异。密度泛函理论（DFT）计算表明，不同的DES/水体系对均半乳酪酸链和鼠李糖半乳酪酸I链的氢键作用力不同。这些发现突出了DES/水体系在有针对性地提取具有不同功能特性的果胶结构方面的潜力。

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Deep eutectic solvents/water systems in different pH for extracting pectin from mango peel: Analysis of physicochemical and structural properties

This research investigates the utilization of diluted deep eutectic solvents (DES) to extract mango peel pectin, offering an eco-friendly substitute for conventional solvent-based systems. Four DES/water systems in different pH, were prepared, including choline chloride with malic acid, lactic acid (CC: LA), propylene glycol (CC: PG), and potassium carbonate with glycerol (PC: G). Results showed that acidic DES/water systems (CC:LA, CC:MA)-extracted pectin was categorized as high-methoxy type and possessed high galacturonic acid contents (44.60 mol%, 42.85 mol%) and molecular weight. Meanwhile, neutral (CC: PG) and alkaline DES/water systems (PC: G) produced low-methoxy pectin with high arabinose contents, contributing to its high rhamnogalacturonan I region. Spectroscopic analysis indicated significant structural differences among the pectin, reflecting their difference in viscosity and thermal stability. Moreover, density functional theory (DFT) calculations showed that different DES/water systems exhibited varying hydrogen bonding force towards homogalacturonan chain and rhamnogalacturonan I chain. These findings highlight the potential of DES/water systems in enabling targeted extraction of pectin structure with distinct functional properties.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.