College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou, 315100, China.
Carbohydr Polym. 2021 Jul 1;263:118005. doi: 10.1016/j.carbpol.2021.118005. Epub 2021 Mar 29.
High pressure processing (HPP) has become a promising strategy for extracting bioactive constituents. In this study, the impact of HPP treatment at various pH values (2.0, 8.0, and 12.0) on the macromolecular, structural, antioxidant capacity, rheological characteristics and gel properties of citrus pectic polysaccharide was investigated. The results showed that pressure and pH significantly affected the yield and Rhamnogalacturonan I (RG-I) characterizations. The yields of high pressure extraction at pH 12 (28.13 %-33.95 %) were significantly higher than the yields at pH 2 (14.85 %-16.11 %) and pH 8 (8.75 %-9.65 %). The yield of HPP (500 MPa/10 min) assisted alkali extraction is more than 2 times of that of HPP assisted acid extraction. The RG-I structure ratio of HPP-alkali extraction pectic polysaccharide (74.51 %) was significantly higher than that of traditional pectin (41.83 %). The results showed that HPP assisted alkali is a potential pectic polysaccharide extraction technology.
高压处理（HPP）已成为提取生物活性成分的一种有前途的策略。在这项研究中，研究了在不同 pH 值（2.0、8.0 和 12.0）下 HPP 处理对柑橘果胶多糖的高分子、结构、抗氧化能力、流变特性和凝胶特性的影响。结果表明，压力和 pH 值显著影响产率和鼠李半乳糖醛酸聚糖 I（RG-I）特征。pH 值为 12 时的高压提取产率（28.13%-33.95%）明显高于 pH 值为 2（14.85%-16.11%）和 pH 值为 8（8.75%-9.65%）时的产率。HPP（500 MPa/10 min）辅助碱提取的产率是 HPP 辅助酸提取的两倍以上。HPP-碱提取果胶多糖的 RG-I 结构比（74.51%）明显高于传统果胶（41.83%）。结果表明，HPP 辅助碱是一种潜在的果胶多糖提取技术。
