Gelation behavior and mechanism of Nicandra physalodes (Linn.) Gaertn. seeds pectin induced by Glucono-delta-lactone

被引：24

作者：

Li, Jian ^{[1
]}

Pan, Fei ^{[2
]}

Yun, Yurou ^{[1
]}

Tian, Jun ^{[1
]}

Zhou, Linyan ^{[1
]}

机构：

[1] Kunming Univ Sci & Technol, Fac Food Sci & Engn, Kunming 650500, Yunnan, Peoples R China

[2] Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2023年 / 299卷

关键词：

Glucono-delta-lacrone; Gelation; Texture; Rhelogical property; Microstructure characteristics; Molecular dynamics simulation; RHEOLOGICAL PROPERTIES; CA CONCENTRATION; EXTRACTION; PH; POLYSACCHARIDE; SUCROSE; ACID; UREA; GDL;

D O I：

10.1016/j.carbpol.2022.120151

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, the physicochemical properties of pectin from Nicandra physalodes (Linn.) Gaertn. seeds (NPGSP) were analysed firstly, and the rheological behavior, microstructure and gelation mechanism of NPGSP gels induced by Glucono-delta-lactone (GDL) were investigated. The hardness of NPGSP gels was increased from 26.27 g to 226.77 g when increasing GDL concentration from 0 % (pH = 4.0) to 1.35 % (pH = 3.0), and the thermal stability was improved. The peak around 1617 cm-1 was decreased as the adsorption peak of the free carboxyl groups was attenuated with addition of GDL. GDL increased the crystalline degree of NPGSP gels, and its microstructure exhibited more smaller spores. Molecular dynamics was performed on systems of pectin and gluconic acid (GDL hydrolysis product), indicating that inter-molecular hydrogen bonds and van der Waals forces were the main interactions to promote gels formation. Overall, NPGSP has the potential commercial value for developing as a thickener in food processing.

引用

页数：13

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