数字农科院2.0

Dynamic changes in the chemical structure and gelling properties of pectin at different stages of citrus maturation and storage

文献类型： 外文期刊

作者： Du, Yuyi;Zhao, Chengying;Wang, Jirong;Bao, Yuming;Shan, Yang;Zheng, Jinkai

作者机构：

关键词： Citrus;Pectin;Maturity and storage;Chemical structure;Gelling properties

期刊名称： FOOD HYDROCOLLOIDS

ISSN： 0268-005X

年卷期： 2025 年 158 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Citrus pectins (CP) are the most common types of commercial pectins, and their gelling properties are of interest in many industrial applications. However, the dynamic changes in the chemical structures and gelling properties of pectins during citrus maturation and storage are poorly understood. This study compared pectins from citrus fruit in terms of different maturity (M1: green citrus; M2: green-yellow citrus; M3: light orange citrus; FM: full maturity citrus) and storage times (S1: 10-day; S2: 20-day; S3: 30-day). All pectin were high-methoxylated polymers, with high content of HG and RG-I domain (about 95.0 mol%). With increasing citrus maturity and storage time, HG content (from 69.0 mol% to 51.9 mol%), the molecular weight and methyl-esterification of pectins continuously decreased, while the RG-I content (from 26.4 mol% to 42.5 mol%) and compact spatial conformation significantly increased. Polygalacturonase, methylesterase, alpha-arabinofuranosidase, beta-galactosidase, and cellulase, induced dynamic variations in the structural characteristics of pectins. The decreases in HG content and the lower molecular weight reduced hydrogen bonding and the hydrophobic interactions, thus weakening the gelling properties. The relatively high RG-I content, the additional hydrogen bonds generated by the free carboxyl groups, and the compact conformation shortened the distances between pectin chains and increased chain entanglement, thereby ensuring that the gel network was stable. Consequently, CPS3 gel exhibited the greatest strength (hardness: 977.0 g, A alpha: 642.9 Pa s alpha) and satisfactory extrusion recovery ability (springiness: 95.5%). These results can guide the selection of raw materials that will yield pectins with specific structural characteristics and superior gelling properties.

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