数字农科院2.0

Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods

文献类型： 外文期刊

作者： Xueping Wang;Chengying Zhao;Jirong Wang;Xingmiao Lu;Yuming Bao;Deli Zhang;Jinkai Zheng

作者机构：

关键词： Chemical structure;Citrus;Gelling property;Pectin;RG-I

期刊名称： Carbohydrate Polymers

ISSN： 0144-8617

年卷期： 2024 年 342 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： To facilitate the application of rhamnogalacturonan-I (RG-I)-enriched pectins (RGPs) as novel, healthy, and gelling food additives, this study compared the structural characteristics and gelling properties of RGPs extracted from citrus peel via four methods (alkali: AK, high-temperature/pressure: TP, citric acid: CA, and enzyme-assisted: EA extractions). AK and CA yielded pectins with the highest RG-I proportions (54.8 % and 51.9 %, respectively) by disrupting the homogalacturonan region; TP and EA increased the RG-I proportions by ~10 %. Among the four methods, AK induced the lowest degree of esterification (DE) (6.7 %) and longer side chains that form strong entanglement, contributing to its highest gel hardness. The relatively low DE (18.5 %) of CA RGP facilitated stable gel formation. Notably, its highly branched RG-I region afforded more intramolecular hydrophobic interactions, making a more highly cross-linked gel network of better gel resilience. In contrast, TP induced the highest DE (57 %) and curved molecular chains; it inhibited Ca2+ binding, entanglement, and intramolecular hydrophobic interactions, and thus no gel formed. EA RGP was associated with the lowest molecular size, rendering it more difficult for Ca2+ to form links, which resulted no gel. These findings offer insights into the relationship among the extraction methods, molecular structures, and gelling properties of RGPs.

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