Zhang Meng, Bai Bingyao, Cheng Huan, Ye Xingqian, Chang Jianguo, Chen Shiguo, Chen Jianle
College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China.
Int J Biol Macromol. 2023 Oct 1;250:126129. doi: 10.1016/j.ijbiomac.2023.126129. Epub 2023 Aug 3.
Citrus paradisi Macf. cv. Changshanhuyou and Citrus paradisi Macf. cv. Star Ruby are two emerging processed citrus fruits. The processing produces lots of peel wastes rich in pectin. While more attentions were paid on pectin's functional properties, the quality about commercial application like gel grade was little investigated. In this study, we established a method for gel grade determination based on texture analyzer, the new method is economical and can be used on a large scale in the laboratory. The commercial application related qualities of two citrus pectins were also studied in detail. The results showed that the yields of Changshanhuyou and Star Ruby pectins (CHP and SRP) were 20.23 % and 18.33 %, respectively. The indexes of CHP and SRP mostly were in line with the commodity standards, except the dry weight loss. The gel grades of CHP and SRP determined by the new method were 109.9 and 96.8, respectively. The CHP aqueous solution exhibited higher apparent viscosity and better performance in stabilizing acidified milk drink (AMD) compared with commercial pectin. From the view of commercial application related qualities and functional properties, CHP could be a good potential commercial pectin.
常山胡柚（Citrus paradisi Macf. cv. Changshanhuyou）和星路比葡萄柚（Citrus paradisi Macf. cv. Star Ruby）是两种新兴的加工型柑橘类水果。加工过程会产生大量富含果胶的果皮废弃物。虽然人们更多地关注果胶的功能特性，但对其商业应用质量如凝胶等级的研究却很少。在本研究中，我们建立了一种基于质地分析仪的凝胶等级测定方法，该新方法经济实惠，可在实验室大规模使用。我们还详细研究了两种柑橘果胶与商业应用相关的质量。结果表明，常山胡柚果胶（CHP）和星路比葡萄柚果胶（SRP）的得率分别为20.23%和18.33%。除干物质损失外，CHP和SRP的各项指标大多符合商品标准。用新方法测定的CHP和SRP的凝胶等级分别为109.9和96.8。与市售果胶相比，CHP水溶液表现出更高的表观粘度，在稳定酸性乳饮料（AMD）方面性能更佳。从商业应用相关质量和功能特性来看，CHP可能是一种具有良好潜力的商业果胶。
