| Autor: |
Rui Guo, Rong Fan, Jiaxuan Hu, Xinyue Zhang, Lin Han, Min Wang, Caian He |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Food Chemistry: X, Vol 24, Iss , Pp 102010- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2024.102010 |
| Popis: |
Traditional production of low-methoxyl pectin (LMP) is labor-intensive and environmentally harmful. This study explores using citric acid/sodium citrate as a green extractant for valorizing LMPs from apple pomace. Two types of pectin, AP-5 and AP-8, were extracted at pH 5.0 and 8.0, resulting in LMPs with methoxylation degrees of 42.33 % and 34.68 %, respectively. Monosaccharide composition and SEC-MALLS analysis revealed that APs are rich in arabinose side chains and contain heterogeneous fractions, while FTIR spectra confirmed their low-methoxyl structure. Compared to the commercial low-methoxyl pectin, APs exhibited higher critical pH but lower critical Ca2+ levels for acid- and Ca2+-induced gels, where hydrogen bonding and electrostatic interactions were the dominant intermolecular forces. Notably, AP-8 and AP-5 demonstrated superior stability in acid- and Ca2+-induced gels. Additionally, combined acidic and Ca2+ conditions enhanced the gel strength and stability of APs. These findings highlight the potential of APs in developing novel, particularly low-calorie, food products. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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