Optimization, characterization and rheological behavior study of pectin extracted from chayote (Sechium edule) using ultrasound assisted method
| Autor: | Jiang Guangyang, Guanghui Shen, Hejun Wu, Jingxuan Ke, Yuntao Liu, Zhang Zhiqing |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
Food industry Pectin 02 engineering and technology Biochemistry Antioxidants 03 medical and health sciences food Functional food Structural Biology Food science Response surface methodology Molecular Biology 030304 developmental biology 0303 health sciences Molar mass Esterification biology business.industry Chemistry Extraction (chemistry) Temperature General Medicine 021001 nanoscience & nanotechnology biology.organism_classification Molecular Weight Cucurbitaceae Yield (chemistry) Pectins Sechium Rheology 0210 nano-technology business |
| Zdroj: | International Journal of Biological Macromolecules. 147:688-698 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2020.01.055 |
| Popis: | Pectin is one of high-value functional food ingredients. Better knowledge of properties of chayote pectin would help to promote the application of the chayote as a pectin source. In this study, ultrasound-assisted extraction (UAE) was used to extract chayote pectin. The extraction parameters were optimized by a Box-Behnken response surface design. The highest yield (6.19%) was obtained at a liquid/solid ratio of 50 mL/g, ultrasonic temperature of 70 °C and ultrasonic time of 40 min as optimized extraction conditions. The chemical properties, spectral information and rheological properties of pectin extracted with UAE under the optimum conditions (PEUO) were measured and the results indicated that the PEUO exhibited a low degree of esterification, high molar mass (2.47 × 106 g/mol) and suitable foaming capacity. The PEUO featured a stronger antioxidant capacity compared to commercially apple pectin and the PEUO solutions (1%, 2%, 3% and 5%) showed a non-Newtonian behavior. Hence, PEUO may provide beneficial characteristics to find use in food industry. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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