Jian Zhou, Shuoru Feng, Yue Zhou, Zhenghua Huang, Bin Li, Mengting Pi, Siyi Wei, Leipeng Cao
{"title":"不同贮藏期马家游柚皮果胶的理化及结构特性研究","authors":"Jian Zhou, Shuoru Feng, Yue Zhou, Zhenghua Huang, Bin Li, Mengting Pi, Siyi Wei, Leipeng Cao","doi":"10.1002/fsn3.70227","DOIUrl":null,"url":null,"abstract":"<p>Majiayou pomelo peel (MPP) pectin obtained from Majiayou pomelo with different storage periods (0–150 days) was compared based on physicochemical, structural, functional properties and their correlations. The yield, degree of esterification (DE), molecular weight (Mw), particle size, galacturonic acid (GalA), thermal stability, antioxidant activity (AOA), apparent viscosity, and viscoelasticity of MPP gradually decreased with the extension of pomelo storage periods, possibly due to the fracture of the main chain in the pectin molecule. The DE value of MPP gradually decreased to the range of low-methoxyl pectin (LMP, < 50%) after 150 days of storage probably because of the loss of the –CH<sub>3</sub> group in the main chain of MPP. The color difference, absolute zeta potential, and metal adsorption capacity of pectin significantly increased with the extension of pomelo storage periods (<i>p</i> < 0.05), attributing to the de-esterification of pectin and decrease of GalA via endo-polygalacturonase (endo-PG) activity. Correlation analysis confirmed that high DE, GalA, and low branched Rhamnogalacturonan-I (RG-I) region in pectin could benefit from increasing its antioxidant, thermal stability, and rheological properties. These results suggested that the fresh MPP<sub>0</sub> showed better physicochemical and functional properties for application in pharmaceuticals and cosmetics, and no-freshness MPP (MPP<sub>60</sub> and MPP<sub>150</sub>) has good prospects for implementation in foods.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 6","pages":""},"PeriodicalIF":3.8000,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70227","citationCount":"0","resultStr":"{\"title\":\"Physicochemical and Structural Properties of Pomelo Peel Pectin From Majiayou Pomelo With Different Storage Periods\",\"authors\":\"Jian Zhou, Shuoru Feng, Yue Zhou, Zhenghua Huang, Bin Li, Mengting Pi, Siyi Wei, Leipeng Cao\",\"doi\":\"10.1002/fsn3.70227\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Majiayou pomelo peel (MPP) pectin obtained from Majiayou pomelo with different storage periods (0–150 days) was compared based on physicochemical, structural, functional properties and their correlations. The yield, degree of esterification (DE), molecular weight (Mw), particle size, galacturonic acid (GalA), thermal stability, antioxidant activity (AOA), apparent viscosity, and viscoelasticity of MPP gradually decreased with the extension of pomelo storage periods, possibly due to the fracture of the main chain in the pectin molecule. The DE value of MPP gradually decreased to the range of low-methoxyl pectin (LMP, < 50%) after 150 days of storage probably because of the loss of the –CH<sub>3</sub> group in the main chain of MPP. The color difference, absolute zeta potential, and metal adsorption capacity of pectin significantly increased with the extension of pomelo storage periods (<i>p</i> < 0.05), attributing to the de-esterification of pectin and decrease of GalA via endo-polygalacturonase (endo-PG) activity. Correlation analysis confirmed that high DE, GalA, and low branched Rhamnogalacturonan-I (RG-I) region in pectin could benefit from increasing its antioxidant, thermal stability, and rheological properties. 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Physicochemical and Structural Properties of Pomelo Peel Pectin From Majiayou Pomelo With Different Storage Periods
Majiayou pomelo peel (MPP) pectin obtained from Majiayou pomelo with different storage periods (0–150 days) was compared based on physicochemical, structural, functional properties and their correlations. The yield, degree of esterification (DE), molecular weight (Mw), particle size, galacturonic acid (GalA), thermal stability, antioxidant activity (AOA), apparent viscosity, and viscoelasticity of MPP gradually decreased with the extension of pomelo storage periods, possibly due to the fracture of the main chain in the pectin molecule. The DE value of MPP gradually decreased to the range of low-methoxyl pectin (LMP, < 50%) after 150 days of storage probably because of the loss of the –CH3 group in the main chain of MPP. The color difference, absolute zeta potential, and metal adsorption capacity of pectin significantly increased with the extension of pomelo storage periods (p < 0.05), attributing to the de-esterification of pectin and decrease of GalA via endo-polygalacturonase (endo-PG) activity. Correlation analysis confirmed that high DE, GalA, and low branched Rhamnogalacturonan-I (RG-I) region in pectin could benefit from increasing its antioxidant, thermal stability, and rheological properties. These results suggested that the fresh MPP0 showed better physicochemical and functional properties for application in pharmaceuticals and cosmetics, and no-freshness MPP (MPP60 and MPP150) has good prospects for implementation in foods.
期刊介绍:
Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.