Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations

被引：1
作者：
Fan, Chuanhui [1 ,2 ]
Guo, Yu [3 ]
Cai, Fang [1 ,2 ]
Wang, Lan [1 ,2 ]
Yu, Wei [1 ,2 ]
Mei, Xin [1 ,2 ]
Cheng, Xueling [1 ,2 ]
机构：
[1] Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Cold Chain Logist Technol Agro Prod, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China
[2] Hubei Acad Agr Sci, Hubei Innovat Ctr Agr Sci & Technol, Agro Prod Proc Res Sub Ctr, Wuhan 430064, Peoples R China
[3] Hubei Univ Technol, Sch Food & Biol Engn, Wuhan 430068, Peoples R China
来源：
CARBOHYDRATE POLYMERS | 2024年 / 345卷
关键词：
High methyl-esterified citrus pectin; pH; Calcium cations; Emulsifying capacity; EMULSIFIERS; GELATION;
D O I：
10.1016/j.carbpol.2024.122581
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
High methyl-esterified citrus pectin (HMCP) is often used as a thickness in food products and is considered a poor emulsifier, especially in neutral pH solutions. Our previous findings show that the emulsifying capacity of HMCP could be significantly enhanced by calcium cations. Besides, the pH of the solution decreased in the presence of calcium cations. However, the impact of solution pH on HMCP emulsifying capacity in the presence of calcium cations is unclear. In this study, the pH of the HMCP solution was adjusted from 3.00 to 8.00 before adding calcium cations. The solution properties and emulsifying properties were analyzed in light of the existence of calcium cations. The results showed that the pH of the HMCP solutions decreased after bringing calcium cations into them. Calcium cations could change the solution rheological properties, particle size distributions and morphologies, and the particle microenvironmental hydrophobic areas in HMCP solutions while increasing the pH of HMCP solutions, contributing to improving the emulsifying capacity of HMCP. HMCP had the best emulsifying ability when the pH of the HMCP solutions was kept at a neutral level. This research gives us new ideas to adjust the emulsifying property of HMCP.
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页数：13
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