Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue.

Alkaline pectin extract (APE) from green tea residues has lower viscosity and gelation properties than commercial citrus pectin. To improve the viscosity and gelation properties of APE, four treatments, namely degradation of homogalacturonan (HG) or rhamnogalacturonan (RG) I domains, esterification, and protein removal and degradation, were applied. With proper degradation of the HG or RG I domains (arabinan or galactan), the viscosity of APE increased from 12 to 2.5×10 or 5.0×10 mPa·s, respectively, and the numbers further increased by approximately 500 times with the addition of Ca. Other treatments had slight effects on APE viscosity. The strongest gel (G' = 6.7 × 10 Pa and G″ = 930 Pa) was made using the polygalacturonase treated APE with Ca addition. Degradation of the HG domain or protein enhanced APE's self-crosslink effect, while all methods except protein degradation improved the calcium bridging effect, potentially improving the market potential of pectin from biowaste.