Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water

被引：27

作者：

Cui, Yanlong ^{[1
]}

Wang, Shuang ^{[1
]}

Wang, Shuxuan ^{[1
]}

Cao, Siyue ^{[1
]}

Wang, Xin ^{[1
]}

Lu, Xin ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Food Sci & Engn, Lab Bioresources, Yangling 712100, Shaanxi, Peoples R China

来源：

FOOD CHEMISTRY-X | 2022年 / 16卷

基金：

中国国家自然科学基金;

关键词：

Persimmon peel; Pectin; Subcritical water; Gut microbiota; ANTIOXIDANT ACTIVITY; POLYSACCHARIDE; POMACE;

D O I：

10.1016/j.fochx.2022.100486

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Persimmon peel pectin (PPP) was extracted by subcritical water via the response surface methodology. The optimal crude PPP extraction yield of 7.62 +/- 0.7 % was found at 138 degrees C, 2.84 min, and liquid-solid ratio of 1:10.02. After treatment of deproteinization and decolorization with papain and hydrogen peroxide, 83.19 % of protein and 78.56 % of the colour in crude PPP were removed, respectively. PPP owned the Mw of 21.79 kDa and its uronic acids content was 64.03 %. PPP was further affirmed by fourier transform infrared, X-ray diffractometer and 1H NMR analysis. Moreover, the degradation temperature (228.05 degrees C) of PPP was verified via differential scanning calorimetry. Then, the IC50 of PPP to ABTS center dot+ was 9.8 times that of commercial citrus pectin. Moreover, PPP could change microbial communities and selectively enrich Bacteroides, Cetobacterium, Erysipelatoclostridium, Parabacteroides and Phocaeicola sartorii. This study demonstrated that subcritical water was practicable for extraction of persimmon peel pectin.

引用

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