Effect of H2O2-assisted ultrasonic bath on the degradation and physicochemical properties of pectin

被引：9
作者：
Zhong, Weitian [1 ]
Yu, Yang [2 ]
Zhang, Baiqing [1 ]
Tao, Dongbing [1 ]
Fang, Jun [4 ]
Ma, Fengming [1 ,3 ]
机构：
[1] Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China
[2] China Certificat & Inspection Grp Liaoning Co Ltd, Shenyang 110866, Peoples R China
[3] Chongqing Res Inst HIT, Harbin Inst Technol, Harbin 150001, Peoples R China
[4] Tianjin Agr Dev Serv Ctr, Tianjin 300202, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2024年 / 258卷
基金：
中国国家自然科学基金;
关键词：
Ultrasound bath; Pectin; Degradation; Physicochemical properties; RHEOLOGICAL PROPERTIES; STRUCTURAL CHARACTERISTICS; POLYSACCHARIDE; ANTIOXIDANT; FOOD; KINETICS;
D O I：
10.1016/j.ijbiomac.2023.128863
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The effects of H2O2-assisted ultrasonic bath degradation technology on pectin were investigated. The degradation efficiency with different pectin concentrations, H2O2 concentrations, ultrasonic power, and ultrasonic time was analyzed. The results showed that pectin concentration was negatively correlated with the degradation efficiency of pectin, while, H2O2 concentration, ultrasonic power, and ultrasonic time were positive correlated with the degradation efficiency. Besides, the apparent viscosity and viscoelasticity of the degraded pectin decreased significantly. The antioxidant activity increased after the H2O2-assisted ultrasonic bath treatment. The results of FTIR, NMR, laser particle size, SEM, XRD, and AFM analysis indicated that the degradation treatment did not destroy the main structure of pectin. The average particle size and crystallinity of pectin decreased. The degree of aggregation and the height of the molecular chain decreased significantly. In conclusion, the H2O2- assisted ultrasonic bath degradation technique could effectively degrade pectin. This study provided a comprehensive analysis of the degradation of pectin under H2O2-assisted ultrasonic bath, which will be beneficial to further develop H2O2-assisted ultrasonic bath techniques for pectin degradation.
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页数：13
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