Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin

被引：131

作者：

Xie, Fan ^{[1
]}

Zhang, Wei ^{[1
]}

Lan, Xiaohong ^{[1
]}

Gong, Shengxiang ^{[1
]}

Wu, Jinhong ^{[1
]}

Wang, Zhengwu ^{[1
]}

机构：

[1] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, 800 Dongchuan Rd, Shanghai 200240, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2018年 / 196卷

基金：

中国国家自然科学基金;

关键词：

Pectin; Potato peel waste; High hydrostatic pressure; High pressure homogenization; ULTRA-HIGH-PRESSURE; PHYSICOCHEMICAL PROPERTIES; METHOXYL PECTIN; EXTRACTION; DEGRADATION; MICROFLUIDIZATION; SPECTROSCOPY; TECHNOLOGY;

D O I：

10.1016/j.carbpol.2018.05.061

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

To better understand the effects of high pressure processing on potato peel waste pectins, the structural characteristics, physicochemical properties, and morphological features of the pectin treated with high hydrostatic pressure (HHP) and high pressure homogenization (HPH) at 200 MPa for 5 min were studied. The potato peel waste pectins subjected to high pressure treatments exhibited increased galacturonic acid contents as well as decreased esterification degree, (Gal + Ara)/Rha ratio, and molecular weight. Furthermore, the potato peel waste pectins treated with high pressure had an increased viscosity and improved emulsifying properties. The morphological features, determined by atomic force microscopy, shown the degradation of side chains of the pectin induced by high pressure treatments. The results suggest that high pressure processing is an efficient technique to modify pectin from potato peel waste to a thickener or stabilizer agent, but high pressure homogenization shows a better effect.

引用

页码：474 / 482

页数：9

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