Physicochemical and emulsifying properties of pectin from Ottelia acuminata inflorescence

被引：5

作者：

Lu, Yuehong ^{[1
]}

Ma, Jing ^{[1
]}

Yang, Qiuxian ^{[1
]}

Zhang, Zhengyang ^{[1
]}

Wu, Rina ^{[1
]}

Xiao, Chaojiang ^{[2
]}

Li, Wang ^{[3
]}

Li, Yuanli ^{[3
]}

Gao, Chunyan ^{[1
]}

机构：

[1] North Minzu Univ, Coll Biosci & Bioengn, Yinchuan 750021, Peoples R China

[2] Dali Univ, Inst Mat Med, Dali 671000, Peoples R China

[3] Dali Univ, Sch Publ Hlth, Dali 671000, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2022年 / 168卷

关键词：

Ottelia acuminata; Pectin; Physicochemical property; Emulsifying property; Viscous flow activation energy; INTRINSIC-VISCOSITY; O/W EMULSIONS; PEEL PECTIN; EXTRACTION; CONFORMATION; TEMPERATURE; STABILITY;

D O I：

10.1016/j.lwt.2022.113949

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The pectin extracted from Ottelia acuminata inflorescence was investigated for its physicochemical and emulsi-fying properties. Ottelia acuminata inflorescence pectin (OAIP), with a yield of 8.73 g/100 g, contained 2.39 g/ 100 g of moisture, 0.84 g/100 g of total ash and 1.83 g/100 g of protein. The results revealed that OAIP was low methylated carrying negative charges. The charge density and molecular morphology of the pectin changed significantly with pH variation. A formula for the relation of dynamic viscosity with temperature and concen-tration was established: eta= 0.01683 exp (16.3283 exp (0.0262 C)/RT) (C)- 1.5816. At OAIP concentration of 2.0 g/ 100 mL, a stable emulsion containing fifty percent oil fraction (v/v) can be achieved. At 1.0 g/100 mL OAIP concentration, the emulsion containing fifty percent oil fraction was stable within 7 days, after which remarkable emulsion layer separation was observed for all emulsions at different pH values, Na+ and Ca2+ concentrations.

引用

页数：12

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