Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Iran. P. O. Box 51666-16471.
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Iran. P. O. Box 51666-16471.
Int J Biol Macromol. 2020 Dec 15;165(Pt A):776-786. doi: 10.1016/j.ijbiomac.2020.09.205. Epub 2020 Sep 30.
In the current study, sunflower by-product pectin (SFBP) was obtained using ultrasound-assisted extraction (UAE) technique. The UAE variables were successfully optimized, and the optimal condition (irradiation time 30 min, temperature 33 °C and ultrasound power 400 W) yielded 11.15%. Under this condition, SFBP was rich in low-esterified galacturonic acid content (72.94%), and had long side branches of galactan, arabinogalactan, and arabinan, with an average molecular weight of 175.353 kDa. The structural properties were characterized using FTIR, NMR, XRD spectroscopies. The thermal analysis by DSC and TGA suggested suitable thermal stability for SFBP. The solubility, water and oil holding capacities, emulsifying capacity, emulsifying stability (vs various conditions), foam capacity, foam stability, DPPH and ABTS inhibitions, and reducing power assay were measured to evaluate the potential of SFBP to be considered as a food ingredient.
在本研究中，采用超声辅助提取（UAE）技术从葵花副产品中提取果胶（SFBP）。成功优化了 UAE 变量，优化条件（辐照时间 30 分钟、温度 33°C 和超声功率 400W）下 SFBP 的产率为 11.15%。在此条件下，SFBP 富含低酯化半乳糖醛酸含量（72.94%），具有长侧链的半乳糖、阿拉伯半乳聚糖和阿拉伯聚糖，平均分子量为 175.353kDa。采用傅里叶变换红外光谱（FTIR）、核磁共振（NMR）、X 射线衍射（XRD）光谱对其结构特性进行了表征。差示扫描量热法（DSC）和热重分析（TGA）表明 SFBP 具有适宜的热稳定性。通过测定溶解度、持水和持油能力、乳化能力、乳化稳定性（与各种条件相比）、泡沫能力、泡沫稳定性、DPPH 和 ABTS 抑制能力以及还原力测定，评估了 SFBP 作为食品成分的潜力。
