The structure-property relationships of acid- and alkali-extracted grapefruit peel pectins

被引:149
作者
Cui, Jiefen [1 ]
Ren, Wenbo [1 ,2 ]
Zhao, Chengying [1 ]
Gao, Wei [2 ]
Tian, Guifang [1 ]
Bao, Yuming [1 ]
Lian, Yunhe [2 ]
Zheng, Jinkai [1 ]
机构
[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
[2] Chenguang Biotech Grp Co Ltd, Handan 057250, Hebei, Peoples R China
基金
中国国家自然科学基金;
关键词
Grapefruit peel; Pectin; Acid and alkali extraction; Conformation; Functional properties; CITRUS PECTIN; ULTRASOUND; MICROWAVE; WASTE; SAXS; PULP;
D O I
10.1016/j.carbpol.2019.115524
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Structure and properties of pectin can be affected by extraction methods. In this study, grapefruit peel pectins extracted by HCl (at pH 1 [P1], 2 [P2], and 3 [P3]) and NaOH (at pH 9 [P9], 10 [P10], and 11 [P11]) were prepared and characterized. Atomic force microscopy (AFM) provided direct evidence of complex nano-structural patterns of pectins and revealed cross-linked networks of P10 and P11. Small-angle X-ray scattering (SAXS) demonstrated that P1, P2, and P3 possessed a relatively extended conformation, whereas P9, P10, and P11 displayed a three-dimensional structure and folded conformation. The compact and extended conformations of P3 contributed to its high viscosity in solution and the stability of the formed emulsion (75%). Porous surface and larger three-dimensional nanostructure (D-max: 23 nm) of P10 facilitated its ion-binding capacity. Our results provide valuable insight into relationship between extraction methods and structure-properties of pectin, facilitating design of functional pectins.
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收藏
页数:9
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