a KU Leuven, Microbial and Molecular Systems , Heverlee , Belgium.
Crit Rev Food Sci Nutr. 2016;56(6):1021-42. doi: 10.1080/10408398.2012.753029.
Pectin, a complex polysaccharide rich in galacturonic acid, has been identified as a critical structural component of plant cell walls. The functionality of this intricate macromolecule in fruit- and vegetable-based-derived products and ingredients is strongly determined by the nanostructure of its most abundant polymer, homogalacturonan. During food processing, pectic homogalacturonan is susceptible to various enzymatic as well as nonenzymatic conversion reactions modifying its structural and, hence, its functional properties. Consequently, a profound understanding of the various process-structure-function relations of pectin aids food scientists to tailor the functional properties of plant-based derived products and ingredients. This review describes the current knowledge on process-structure-function relations of pectin in foods with special focus on pectin's functionality with regard to textural attributes of solid plant-based foods and rheological properties of particulated fruit- and vegetable-derived products. In this context, both pectin research performed via traditional, ex situ physicochemical analyses of fractionated walls and isolated polymers and pectin investigation through in situ pectin localization are considered.
果胶是一种富含半乳糖醛酸的复杂多糖，已被确定为植物细胞壁的关键结构成分。这种复杂大分子在水果和蔬菜衍生产品和成分中的功能，强烈取决于其最丰富聚合物同半乳糖醛酸聚糖的纳米结构。在食品加工过程中，果胶同半乳糖醛酸聚糖容易受到各种酶促和非酶促转化反应的影响，从而改变其结构和功能特性。因此，深入了解果胶的各种加工-结构-功能关系有助于食品科学家调整植物衍生产品和成分的功能特性。本文综述了果胶在食品中的加工-结构-功能关系的最新知识，特别关注果胶对固体植物基食品的质构属性和颗粒状果蔬衍生产品的流变性能的功能特性。在这方面，既考虑了通过传统的、对分离细胞壁和聚合物进行的分馏的物理化学分析进行的果胶研究，也考虑了通过原位果胶定位进行的果胶研究。
