不同贮藏期马家游柚皮果胶的理化及结构特性研究

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Jian Zhou, Shuoru Feng, Yue Zhou, Zhenghua Huang, Bin Li, Mengting Pi, Siyi Wei, Leipeng Cao
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引用次数: 0

摘要

对不同贮藏期(0 ~ 150 d)马家游柚皮(MPP)果胶的理化、结构、功能特性及其相关性进行了比较。MPP的产率、酯化度(DE)、分子量(Mw)、粒径、半乳糖醛酸(GalA)、热稳定性、抗氧化活性(AOA)、表观粘度和粘弹性随着贮藏时间的延长而逐渐降低,这可能是由于果胶分子主链断裂所致。贮藏150天后,MPP的DE值逐渐下降到低甲氧基果胶(LMP, 50%)的范围,这可能是由于MPP主链中-CH3基团的损失。随着柚贮藏时间的延长,果胶的色差、zeta电位和金属吸附量显著增加(p < 0.05),这是由于果胶通过内切-聚半乳糖醛酸酶(endodo - polyactuonase, pg)活性进行了去酯化反应,GalA活性降低所致。相关分析证实果胶中高DE、GalA和低支链RG-I区有利于提高果胶的抗氧化性、热稳定性和流变性能。这些结果表明,新鲜的MPP0具有较好的理化性能和功能特性,可用于制药和化妆品领域,而不新鲜的MPP (MPP60和MPP150)在食品领域具有良好的应用前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Physicochemical and Structural Properties of Pomelo Peel Pectin From Majiayou Pomelo With Different Storage Periods

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.

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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
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.
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