Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Carbohydr Polym. 2023 Jun 1;309:120682. doi: 10.1016/j.carbpol.2023.120682. Epub 2023 Feb 10.
This study is the first to extract and characterize pectin from citrus physiological premature fruit drop. The extraction yield of pectin reached 4.4 % by acid hydrolysis method. The degree of methoxy-esterification (DM) of citrus physiological premature fruit drop pectin (CPDP) was 15.27 %, indicating it was low-methoxylated pectin (LMP). The monosaccharide composition and molar mass test results showed CPDP was a highly branched macromolecular polysaccharide (β: 0.02, Mw: 2.006 × 10 g/mol) with rich rhamnogalacturonan I domain (50.40 %) and long arabinose and galactose side chain (32.02 %). Based on the fact that CPDP is LMP, Ca was used to induce CPDP to form gels. Textural and rheological tests showed that the gel strength and storage modulus of CPDP were higher than commercial citrus pectin (CP) used in this paper due to the lower DM and rich neutral sugar side chains of CPDP. Scanning electron microscope (SEM) results showed CPDP had stable gel network structure.
本研究首次从柑橘生理性落果中提取和鉴定出果胶。采用酸水解法提取果胶的得率达到 4.4%。柑橘生理性落果果胶（CPDP）的甲氧基酯化度（DM）为 15.27%，表明其为低甲氧基果胶（LMP）。单糖组成和重均分子量测试结果表明 CPDP 是一种高度支化的大分子多糖（β：0.02，Mw：2.006×10^5 g/mol），富含鼠李半乳糖醛酸 I 区（50.40%）和长阿拉伯糖和半乳糖侧链（32.02%）。基于 CPDP 是 LMP 的事实，使用 Ca 诱导 CPDP 形成凝胶。质构和流变学测试表明，由于 CPDP 的 DM 值较低且富含中性糖侧链，CPDP 的凝胶强度和储能模量均高于本文所用的商业柑橘果胶（CP）。扫描电子显微镜（SEM）结果表明 CPDP 具有稳定的凝胶网络结构。
