Characterization of pectins extracted from pomegranate peel and their gelling properties

被引：133
作者：
Abid, Mouna [1 ]
Cheikhrouhou, S. [1 ]
Renard, Catherine M. G. C. [2 ]
Bureau, Sylvie [2 ]
Cuvelier, Gerard [3 ]
Attia, Hamadi [1 ]
Ayadi, M. A. [1 ]
机构：
[1] Univ Sfax, ENIS, Lab Anal Valorisat & Secur Aliments, BP 1173-3038, Sfax, Tunisia
[2] Avignon Univ, INRA, SQPOV Secur & Qual Prod Origine Vegetale UMR408, F-84000 Avignon, France
[3] Univ Paris Saclay, AgroParisTech, INRA, UMR Ingn Proc Aliments, F-91300 Massy, France
来源：
FOOD CHEMISTRY | 2017年 / 215卷
关键词：
Punica granatum L; Extraction; Pectin; Chemical composition; Rheological properties; SIZE-EXCLUSION CHROMATOGRAPHY; VISCOSITY; SUGARS; GELS;
D O I：
10.1016/j.foodchem.2016.07.181
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The composition of pomegranate peel, the main by-product during pomegranate processing, and some of the characteristics of the water-soluble pectins were investigated. Four tunisian pomegranate peels were subjected to hot aqueous extractions (86 degrees C, 80 min, 20 mM nitric acid). Pomegranate peels yielded between 6.8% and 10.1% pectins. The extracted pectins were low methylated and were characterized by the predominance of homogalacturonan regions. Principal component analysis applied on FT-IR spectral data in the region between 4000 and 650 cm(-1) differentiated the samples according to their degree of methylation. At pH 3, in the presence of 0.7% pectin, all solutions showed a rapid gel formation with G' > G". With decreasing temperature from 90 degrees C to 10 degrees C, G' increased to reach a plateau at 10 degrees C. The variation in the pectin gel formation between varieties was attributed to difference in pectin characteristics particularly the hydrodynamic volume and the neutral sugar content. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：318 / 325
页数：8
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