Extraction, structure, and emulsifying properties of pectin from potato pulp

被引：267

作者：

Yang, Jin-Shu ^{[1
]}

Mu, Tai-Hua ^{[1
]}

Ma, Meng-Mei ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr, Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China

来源：

FOOD CHEMISTRY | 2018年 / 244卷

关键词：

Potato pulp; Pectin; Acid extraction; Structure; Emulsifying properties; SUGAR-BEET PULP; RHAMNOGALACTURONAN I; APPLE POMACE; PEEL; POLYSACCHARIDES; ESTERIFICATION; BIOSYNTHESIS; SPECTROSCOPY; ACETYLATION; METHYLATION;

D O I：

10.1016/j.foodchem.2017.10.059

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Effects of HCl, H2SO4, HNO3, citric acid, and acetic acid on the yield, structure, and emulsifying properties of potato pectins were investigated. Results showed that the highest yield (14.34%) was obtained using citric acid, followed by HNO3 (9.83%), HCl (9.72%), H2SO4 (8.38%), and acetic acid (4.08%). The degrees of methylation (37.45%) and acetylation (15.38%), protein content (6.97%), and molecular weight (3.207x10(5) g/mol) were the highest for pectin extracted using acetic acid, and (galactose+arabinose)/rhamnose was 33.34, indicating that it had a highly branched rhamnogalacturonan I domain. Fourier transform infrared spectroscopy showed a specific absorbance peak at 1064 cm(-1), which corresponds to the acetyl groups in potato pectins. SEM showed that all potato pectins are morphologically different. The emulsifying activity (EA, 44.97%-47.71%) and emulsion stability (ES, 36.54%-46.00%) of the pectins were influenced by acid types, and were higher than those of commercial citrus and apple pectin.

引用

页码：197 / 205

页数：9

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