Structural, rheological and emulsifying properties of RG-I enriched pectins from sweet and sour cherry pomaces
文献类型： 外文期刊
作者： Zhang, Shikai 1 ; Waterhouse, Geoffrey I. N. 1 ; Du, Yuyi 1 ; Fu, Quanbin 1 ; Sun, Yugang 4 ; Wu, Peng 1 ; Ai, Shiyun 1 ; Sun-Waterhouse, Dongxiao 1 ;
作者机构： 1.Shandong Agr Univ, Coll Food Sci & Engn, Tai An 271018, Shandong, Peoples R China
2.Univ Auckland, Sch Chem Sci, Private Bag, Auckland 92019, New Zealand
3.Shandong Agr Univ, Coll Chem & Mat Sci, Food Safety Anal & Test Engn Technol Res Ctr Shand, Tai An 271018, Shandong, Peoples R China
4.Shandong Inst Pomol, Tai An 271000, Shandong, Peoples R China
关键词： RG-I side Chain size; Emulsifier; Self-gelling; Solid-like character; Liquid-like behavior
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）
ISSN： 0268-005X
年卷期： 2023 年 139 卷
页码：
收录情况： SCI
摘要： RG-I enriched pectins exhibit distinct biological functions such as antioxidant, anti-inflammatory and regulating the intestinal flora environment. Understanding their processing properties helps realize their applications in food and pharmaceuticals. In this study, pectin was extracted from Prunus cerasus pomace (RPC) and Prunus avium pomace (RPA) by mild acid extracting method. RPC and RPA were low-methoxylated branched semicrystalline polymers, with high contents of RG-I and HG (47.7 and 40.5 mol% for RPC; 51.2 and 36.2 mol% for RPA). They had comparable protein contents (1.6-1.9%), phenolic contents (1.2-2.0%), Mw (>2000 kDa), branching de-grees, and monosaccharide compositions. RPA had a lower GalA contentand bigger side chains attached to RG-I ((Ara + Gal)/Rha: 11.7 for RPA and 9.5 for RPC). Both were rheology modifiers and emulsifiers with similar and good thermal stability. RPA is a more effective emulsifier, whilst RPC suits more gel formation. For aqueous solutions at 1% and 2%, RPA had higher viscosity. At 4%, RPA solution showed liquid-like character whilst RPC solution behaved like elastic solid-like material. Overall, cherries are a novel source of RG-I enriched pectin, which can potentially be used as natural emulsifiers and rheology modifiers in the food industry or cosmetics.
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