Luyang Zian, Bu Zhibin, Wu Jijun, Yu Yuanshan, Cheng Lina, Peng Jian, Xu Yujuan
Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No.133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Foods. 2024 Dec 4;13(23):3920. doi: 10.3390/foods13233920.
Generally, the extraction method has a great influence on the quality of pectin. However, there is little study on the effect of extraction method on the properties of fruit pulp pectin (CAPP). Accordingly, the physicochemical, structural, and functional properties of CAPP extracted by hot water (HWE), hydrochloric acid (HAE), ultrasound (UAE), and ultrahigh pressure (UPE) were investigated. Among these four CAPPs, UPE had the highest yield (15.79%) and GalA content (60.44%). UAE showed the most abundant side chains and RG-I region (55.12%). The lowest molecular weight (233.13 kDa) and yield (8.64%) were found in HAE. Though HWE exhibited better yield than HAE, its Mw was the highest. Different from physicochemical characteristics, the extraction method had a small effect on the structure of CAPP. The crystalline structure and functional group composition of different CAPPs were similar, while the surface structure of UAE and UPE had irregular circular holes in comparison with HWE and HAE. Furthermore, the extraction method also showed a great impact on the function. Compared with HWE and HAE, UAE and UPE presented better thermal stability and emulsifying properties. Meanwhile, HAE and UAE showed better antioxidant ability and prebiotic properties among these four CAPPs. The above results indicated that UAE showed better yield and functional properties. Hence, ultrasound extraction could be used as an effective method to extract CAPP.
一般来说，提取方法对果胶质量有很大影响。然而，关于提取方法对果肉果胶（CAPP）性质的影响研究较少。因此，研究了通过热水提取（HWE）、盐酸提取（HAE）、超声提取（UAE）和超高压提取（UPE）得到的CAPP的物理化学、结构和功能性质。在这四种CAPP中，UPE的得率最高（15.79%），半乳糖醛酸（GalA）含量最高（60.44%）。UAE的侧链和鼠李糖半乳糖醛酸聚糖I区域（RG-I）最丰富（55.12%）。HAE的分子量最低（233.13 kDa），得率也最低（8.64%）。虽然HWE的得率比HAE好，但其分子量最高。与物理化学特性不同，提取方法对CAPP的结构影响较小。不同CAPP的晶体结构和官能团组成相似，而与HWE和HAE相比，UAE和UPE的表面结构有不规则的圆孔。此外，提取方法对功能也有很大影响。与HWE和HAE相比，UAE和UPE表现出更好的热稳定性和乳化性能。同时，在这四种CAPP中，HAE和UAE表现出更好的抗氧化能力和益生元特性。上述结果表明，UAE具有更好的得率和功能性质。因此，超声提取可作为提取CAPP的有效方法。
