College of Food Science, Southwest University, Chongqing 400715, PR China; School of Resources and Environment Sciences, Baoshan University, Baoshan 678000, PR China.
College of Food Science, Southwest University, Chongqing 400715, PR China; Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, PR China.
Int J Biol Macromol. 2019 May 1;128:629-637. doi: 10.1016/j.ijbiomac.2019.01.166. Epub 2019 Jan 29.
Blueberry wine pomace is rich in pectin, which has been extensively used as a functional dietary fiber and a rheological modifier in the food industry. This paper reports a method to extract the pectin-rich fraction (PF) with a mediate degree of esterification of 51.66% from blueberry wine pomace and provides insight into its relationship between the structure and rheological properties. The impacts of related extrinsic factors, such as sucrose, ions and pH, were also studied in view of food applications. The viscosity of PF aqueous dispersion gradually increased with its concentration. The addition of sucrose, CaCl or NaCl to the solution resulted in increased viscosity. However, the elevations in temperature and pH led to decrease in solution viscosity. The viscoelastic property of PF dispersion displayed strong temperature dependence but weak frequency dependence. This was largely due to PF concentration, sucrose, CaCl and solution pH. The present study revealed the unique characteristic of medium-methoxylated pectin fraction and the obtained results are helpful in value-added utilization of blueberry wine pomace.
蓝莓酒渣富含果胶，已广泛应用于食品工业中的功能性膳食纤维和流变改性剂。本研究报道了一种从中提取酯化度为 51.66%的中酯化果胶（PF）的方法，并深入研究了其结构与流变特性之间的关系。还从食品应用的角度研究了蔗糖、离子和 pH 等相关外在因素的影响。PF 水分散体的粘度随浓度的增加而逐渐增加。向溶液中添加蔗糖、CaCl2 或 NaCl 会导致粘度增加。然而，升高温度和 pH 值会导致溶液粘度降低。PF 分散体的黏弹性表现出强烈的温度依赖性和较弱的频率依赖性。这主要归因于 PF 浓度、蔗糖、CaCl2 和溶液 pH 值。本研究揭示了中酯化果胶的独特特性，研究结果有助于蓝莓酒渣的增值利用。
