Effect of high-pressure-homogenisation on the interaction between pomegranate peel pectin fractions and anthocyanins in acidic environment

被引:17
作者
Li, Jian [1 ,2 ,3 ,4 ,5 ]
Li, Rongping [1 ,2 ,3 ,4 ]
Peng, Yijin [1 ,2 ,3 ,4 ]
Tian, Jun [1 ,2 ,3 ,4 ]
Zhou, Linyan [1 ,2 ,3 ,4 ]
机构
[1] Kunming Univ Sci & Technol, Fac Food Sci & Engn, Kunming 650500, Yunnan, Peoples R China
[2] Yunnan Engn Res Ctr Fruit & Vegetable Prod, Kunming 650500, Yunnan, Peoples R China
[3] Yunnan Key Lab Food Adv Mfg, Kunming 650500, Yunnan, Peoples R China
[4] Int Green Food Proc Res & Dev Ctr Kunming City, Kunming 650500, Yunnan, Peoples R China
[5] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
基金
中国国家自然科学基金;
关键词
Anthocyanins; Binding; Complex; Interaction mechanism; Pectin; Stability; HIGH HYDROSTATIC-PRESSURE; PHYSICOCHEMICAL PROPERTIES; EXTRACTION; POLYSACCHARIDES; DEGRADATION; WASTE;
D O I
10.1016/j.foodchem.2024.140110
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
In this study, changes in the basic composition and structural characterisation of water-soluble pectin (WSP), homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) from pomegranate peel were investigated after highpressure-homogenisation (HPH) at 50 MPa and 300 MPa. The interactions between three pectin and anthocyanin (ACN) complex were also studied. The three pectin fractions were mainly composed of galacturonic acid (34.95%-87.69%), all with low degrees of methyl-esterification <= 41.20%. HPH at 300 MPa increased the binding ratios of ACN to three pectin fractions by 34.22%-34.59%. Changes in the structural characterisation results of pectin confirmed that the depolymerisation and breakdown of the side chains of pectin after HPH promoted electrostatic interactions, hydrogen bond and hydrophobic interaction between pectin and ACN. Correspondingly, the thermal and storage stabilities of ACN in the complex was boosted after HPH at 300 MPa. This study provides insights into the interaction between pectin and ACN under HPH.
引用
收藏
页数:14
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