Key Laboratory of Fermentation Engineering, Ministry of Education; Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry; School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, Hubei Province, China.
Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, College of Life Sciences, Tarim University; Alar 843300, China.
Molecules. 2019 May 10;24(9):1819. doi: 10.3390/molecules24091819.
Pomegranate peel pectin is an important acidic anionic plant polysaccharide which can be used as a natural emulsifier. In order to study its emulsifying properties, this paper systematically analyses pomegranate peel pectin samples from Chinese Xinjiang, Sichuan and Yunnan provinces, through rheometer, interfacial rheometer, Zetasizer Nano-ZS and mastersizer. It is shown that pomegranate peel pectin can effectively reduce the oil-water interfacial tension, reaching an emulsion droplet size of only 0.507 μm, 0.669 μm and 0.569 μm, respectively, while the pectin concentration is 1.5% and the oil phase (MCT) is 10%. It has also shown that the extreme conditions of pH and ion strength can not significantly change its emulsion stability. However, freeze-thaw cycles can cause the pomegranate peel pectin emulsion to become less stable. Furthermore, the effects of decolourization, protein removal and dialysis on the emulsifying properties of pomegranate peel pectin are investigated using mastersizer rheometer and interfacial rheometer. It is found that the protein and pigment in pomegranate peel pectin have little effect on its emulsifying properties, while the results from dialyzed pectin show that the small molecule substances can reduce the emulsion particle size and increase the emulsion stability. The research outcomes of this study provide technical support for the further application of pomegranate peel pectin in the food industry.
石榴皮果胶是一种重要的酸性阴离子植物多糖，可用作天然乳化剂。为了研究其乳化性能，本文通过流变仪、界面流变仪、Zetasizer Nano-ZS 和 mastersizer 系统地分析了来自中国新疆、四川和云南的石榴皮果胶样品。结果表明，石榴皮果胶能有效降低油水界面张力，使乳液液滴尺寸分别达到仅 0.507μm、0.669μm 和 0.569μm，而果胶浓度为 1.5%，油相（MCT）为 10%。还表明，极端的 pH 值和离子强度条件不会显著改变其乳液稳定性。然而，冻融循环会导致石榴皮果胶乳液变得不稳定。此外，使用 mastersizer 流变仪和界面流变仪研究了脱色、脱蛋白和透析对石榴皮果胶乳化性能的影响。结果发现，石榴皮果胶中的蛋白质和色素对其乳化性能影响不大，而透析果胶的结果表明，小分子物质可以减小乳液粒径并提高乳液稳定性。本研究的结果为进一步将石榴皮果胶应用于食品工业提供了技术支持。
