College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China.
College of Agronomy, Shandong Agricultural University, Taian, 271018, Shandong Province, China.
Carbohydr Polym. 2021 May 15;260:117824. doi: 10.1016/j.carbpol.2021.117824. Epub 2021 Feb 16.
Rhamnogalacturonan I (RG-I) enriched pectic polysaccharides were extracted from Cerasus humilis fruits (RPCF, RG-I: 74.46 %). Structural characterization including FTIR, XRD, NMR, HPAEC and SEM demonstrated that RPCF was a high-methoxy acetylated pectin macromolecule with abundant arabinose and galactose side chains (DM: 53.41 %, MW: 1098 kDa, (Ara + Gal)/Rha: 5.37 %). RPCF afforded additional lipid oxidation stability for emulsions, and exhibited significantly better emulsification performance than citrus pectin. In addition, RPCF formed a weak gel network that stabilized the emulsions (G' > G″). Interestingly, RPCF had behaviors that are divergent from those of commercial high-methoxy pectin because it demonstrated potential in forming sugar-free gels systems. Overall, Cerasus humilis is a new source of pectin rich in RG-I. RPCF can be used as a novel emulsifier with gelling and antioxidant effects, providing its alternative application as a natural emulsifier and rheological modifier in a wide range of products, including those with oil-in-water and low sugar.
从矮生樱桃果实中提取富含鼠李半乳糖醛酸 I（RG-I）的果胶多糖（RPCF，RG-I：74.46%）。结构特征分析包括傅里叶变换红外光谱（FTIR）、X 射线衍射（XRD）、核磁共振（NMR）、高效阴离子交换色谱（HPAEC）和扫描电子显微镜（SEM）表明，RPCF 是一种高甲氧基乙酰化的果胶大分子，具有丰富的阿拉伯糖和半乳糖侧链（DM：53.41%，MW：1098 kDa，（Ara+Gal）/Rha：5.37%）。RPCF 为乳液提供了额外的脂质氧化稳定性，并表现出比柑橘果胶更好的乳化性能。此外，RPCF 形成了弱凝胶网络，稳定了乳液（G'＞G″）。有趣的是，RPCF 的行为与商业高甲氧基果胶不同，因为它具有在无糖凝胶系统中形成的潜力。总的来说，矮生樱桃是一种富含 RG-I 的果胶的新来源。RPCF 可用作具有胶凝和抗氧化作用的新型乳化剂，为其在包括水包油和低糖在内的各种产品中的天然乳化剂和流变改性剂的替代应用提供了可能。
