您好，欢迎访问湖南省农业科学院 机构知识库！

Dynamic changes in the chemical structure and gelling properties of pectin at different stages of citrus maturation and storage

文献类型： 外文期刊

作者： Du, Yuyi 1 ; Zhao, Chengying 1 ; Wang, Jirong 1 ; Bao, Yuming 2 ; Shan, Yang 3 ; Zheng, Jinkai 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

2.Chinese Acad Agr Sci, Feed Res Inst, Beijing 100081, Peoples R China

3.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China

4.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China

关键词： Citrus; Pectin; Maturity and storage; Chemical structure; Gelling properties

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 158 卷

页码：

收录情况： SCI

摘要： Citrus pectins (CP) are the most common types of commercial pectins, and their gelling properties are of interest in many industrial applications. However, the dynamic changes in the chemical structures and gelling properties of pectins during citrus maturation and storage are poorly understood. This study compared pectins from citrus fruit in terms of different maturity (M1: green citrus; M2: green-yellow citrus; M3: light orange citrus; FM: full maturity citrus) and storage times (S1: 10-day; S2: 20-day; S3: 30-day). All pectin were high-methoxylated polymers, with high content of HG and RG-I domain (about 95.0 mol%). With increasing citrus maturity and storage time, HG content (from 69.0 mol% to 51.9 mol%), the molecular weight and methyl-esterification of pectins continuously decreased, while the RG-I content (from 26.4 mol% to 42.5 mol%) and compact spatial conformation significantly increased. Polygalacturonase, methylesterase, alpha-arabinofuranosidase, beta-galactosidase, and cellulase, induced dynamic variations in the structural characteristics of pectins. The decreases in HG content and the lower molecular weight reduced hydrogen bonding and the hydrophobic interactions, thus weakening the gelling properties. The relatively high RG-I content, the additional hydrogen bonds generated by the free carboxyl groups, and the compact conformation shortened the distances between pectin chains and increased chain entanglement, thereby ensuring that the gel network was stable. Consequently, CPS3 gel exhibited the greatest strength (hardness: 977.0 g, A alpha: 642.9 Pa s alpha) and satisfactory extrusion recovery ability (springiness: 95.5%). These results can guide the selection of raw materials that will yield pectins with specific structural characteristics and superior gelling properties.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：湖南省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台