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Structural characterization of chelator-soluble and alkali-soluble pectins: Implications for juice quality

文献类型： 外文期刊

作者： Jianing Liu;Jinfeng Bi;Xuan Liu;Dazhi Liu;Danyue Zhao

作者机构：

关键词： Fruit juice;High-pressure homogenization;Molar mass distribution;Monosaccharide composition;Pectin structure

期刊名称： Carbohydrate Polymers

ISSN： 0144-8617

年卷期： 2025 年 367 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Pectin is a critical structural component in fruit juices, influencing various juice quality attributes. The current study investigates the chelator-soluble pectin (CSP) and alkali-soluble pectin (ASP) extracted from different juices and their relation to juice quality. This study also explored the impact of high-pressure homogenization (HPH) on the structural characteristics of CSP and ASP. Results indicate that HPH processing induced structural changes in CSP and ASP, leading to a reduction in branched rhamnogalacturonan-I (RG-I) structures. Furthermore, HPH was found to decrease both the degree of methyl-esterification (DM) and acetylation (DA) of CSP, resulting in distinct distribution patterns of methyl esters. Regarding the influence of pectin structure on juice quality, more non-methyl-esterified galacturonic acid blocks in CSP may lead to increased aggregation in juice. Additionally, the side chain structure of CSP plays a significant role in determining the particle size of the juice, and a lower homogalacturonan to RG-I ratio in CSP may enhance physical stability.

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