Effect of molecular structure on emulsifying properties of sugar beet pulp pectin

被引：125
|
作者：
Chen, Hai-ming [1 ,2 ]
Fu, Xiong [1 ]
Luo, Zhi-gang [1 ]
机构：
[1] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
[2] Hainan Univ, Coll Food Sci & Engn, Haikou, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2016年 / 54卷
基金：
中国国家自然科学基金;
关键词：
Sugar beet pulp pectin; Enzyme; Structure; Emulsifying property; FERULOYLATED OLIGOSACCHARIDES; EMULSIFICATION PROPERTIES; PROTEIN; POLYSACCHARIDES; SPECTROSCOPY; HYDROLYSIS;
D O I：
10.1016/j.foodhyd.2015.09.021
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
To investigate the impact of each functional group on the emulsifying properties of sugar beet pulp pectin (SBPP), seven enzymes were studied in a particular order. Compositions of SBPP and enzymatically modified SBPPs were determined, and the structures of SBPPs were characterized by FT-IR. In addition, the contribution of each functional group was evaluated based on the variation in emulsion characteristics. The results showed that protein, ferulic acid-araban/galactan-protein complexes and ferulic acid played important roles in improving the surface activity, emulsifying capacity and emulsifying stability of SBPP and the extent of the decrease in the emulsifying activity followed the order: ferulic acid > ferulic acid-arabinogalactan-protein complexes > protein. The decrease of methyl ester groups mainly affected the particle sizes of the emulsion. In addition to particle sizes, the cream index of the emulsion increased with the hydrolysis of acetyl groups. Arabinose and galactose less affected emulsifying properties than other functional groups. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：99 / 106
页数：8
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