Zhou Jian, Feng Shuoru, Zhou Yue, Huang Zhenghua, Li Bin, Pi Mengting, Wei Siyi, Cao Leipeng
Academician Workstation, School of Pharmacy Jiangxi University of Traditional Chinese Medicine Nanchang China.
Department of Pharmacy, First Affiliated Hospital, Jiangxi Medical College Nanchang University Nanchang China.
Food Sci Nutr. 2025 Jun 5;13(6):e70227. doi: 10.1002/fsn3.70227. eCollection 2025 Jun.
Majiayou pomelo peel (MPP) pectin obtained from Majiayou pomelo with different storage periods (0-150 days) was compared based on physicochemical, structural, functional properties and their correlations. The yield, degree of esterification (DE), molecular weight (Mw), particle size, galacturonic acid (GalA), thermal stability, antioxidant activity (AOA), apparent viscosity, and viscoelasticity of MPP gradually decreased with the extension of pomelo storage periods, possibly due to the fracture of the main chain in the pectin molecule. The DE value of MPP gradually decreased to the range of low-methoxyl pectin (LMP, < 50%) after 150 days of storage probably because of the loss of the -CH group in the main chain of MPP. The color difference, absolute zeta potential, and metal adsorption capacity of pectin significantly increased with the extension of pomelo storage periods ( < 0.05), attributing to the de-esterification of pectin and decrease of GalA via endo-polygalacturonase (endo-PG) activity. Correlation analysis confirmed that high DE, GalA, and low branched Rhamnogalacturonan-I (RG-I) region in pectin could benefit from increasing its antioxidant, thermal stability, and rheological properties. These results suggested that the fresh MPP showed better physicochemical and functional properties for application in pharmaceuticals and cosmetics, and no-freshness MPP (MPP and MPP) has good prospects for implementation in foods.
比较了从不同储存期（0 - 150天）的马家柚中获得的马家柚果皮（MPP）果胶的物理化学性质、结构、功能特性及其相关性。随着柚子储存期的延长，MPP的产量、酯化度（DE）、分子量（Mw）、粒径、半乳糖醛酸（GalA）、热稳定性、抗氧化活性（AOA）、表观粘度和粘弹性逐渐降低，这可能是由于果胶分子主链断裂所致。储存150天后，MPP的DE值逐渐降至低甲氧基果胶（LMP，<50%）范围，可能是因为MPP主链中 -CH基团的损失。随着柚子储存期的延长（<0.05），果胶的色差、绝对zeta电位和金属吸附能力显著增加，这归因于果胶的去酯化作用以及通过内切多聚半乳糖醛酸酶（endo-PG）活性导致的GalA减少。相关性分析证实，果胶中高DE、GalA和低分支的鼠李糖半乳糖醛酸聚糖-I（RG-I）区域有助于提高其抗氧化、热稳定性和流变学性质。这些结果表明，新鲜的MPP在制药和化妆品应用中表现出更好的物理化学和功能特性，而不新鲜的MPP（MPP和MPP）在食品领域具有良好的应用前景。
