de Moura Fernanda Aline, Macagnan Fernanda Teixeira, Dos Santos Lucciélli Rodrigues, Bizzani Marilia, de Oliveira Petkowicz Carmen Lúcia, da Silva Leila Picolli
Departamento de Tecnologia e Ciência dos Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria (UFSM), Av. Roraima - 1000, Camobi, Santa Maria, RS CEP 97105-900 Brazil.
Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19046, Curitiba, PR CEP 81531-980 Brazil.
J Food Sci Technol. 2017 Sep;54(10):3111-3117. doi: 10.1007/s13197-017-2747-9. Epub 2017 Aug 2.
The composition and fine structure of pectins found in plant cell walls are heterogeneous, with striking differences, depending on their source, and this eventually determines their functional and technological properties. The aim of this study was to extract and determine the chemical composition and physicochemical properties of pectins from different sources: passion fruit peel, orange pomace, and soy hull. Pectin extraction was performed with heated hydrochloric acid solution, followed by precipitation with 96% ethanol. Extraction yield, chemical composition, molar mass, physicochemical properties (fat absorption capacity, cation exchange capacity, water holding capacity, and antioxidant activity) of pectin were measured. Pectin extraction efficiency was higher for passion fruit peel and orange pomace (15.71 and 17.96%, respectively). Soy hull had low pectin extraction (5.66%). Galacturonic acid content was 23.21% for passion fruit peel pectin and 16.01% for orange pomace pectin. Water holding capacity, fat absorption capacity, and cation-binding capacity present in pectin extracted from passion fruit peel were higher, suggesting this poorly investigated product could be used as thickening and emulsifying agents in food preparations. Phenolic compounds with antioxidant capacity provide pectins with additional properties and expand their industrial use.
植物细胞壁中果胶的组成和精细结构具有异质性，根据其来源不同存在显著差异，这最终决定了它们的功能和工艺特性。本研究的目的是从不同来源提取并测定果胶的化学成分和物理化学性质，这些来源包括西番莲果皮、橙皮渣和大豆皮。用加热的盐酸溶液进行果胶提取，然后用96%乙醇沉淀。测定了果胶的提取率、化学成分、摩尔质量、物理化学性质（脂肪吸收能力、阳离子交换能力、持水能力和抗氧化活性）。西番莲果皮和橙皮渣的果胶提取效率较高（分别为15.71%和17.96%）。大豆皮的果胶提取率较低（5.66%）。西番莲果皮果胶的半乳糖醛酸含量为23.21%，橙皮渣果胶为16.01%。从西番莲果皮中提取的果胶具有较高的持水能力、脂肪吸收能力和阳离子结合能力，这表明这种研究较少的产品可作为食品制剂中的增稠剂和乳化剂。具有抗氧化能力的酚类化合物赋予果胶额外的特性，并扩大了它们的工业用途。
