Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability
Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability
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DOI：
10.1016/j.foodhyd.2021.107313
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发表时间：
2021-11-02
影响因子：
10.7
通讯作者：
Wu, Jihong
中科院分区：
文献类型：
--
作者：
Pan, Xin;Zhao, Wenting;Wu, Jihong
果胶是浑浊果汁中重要的内源成分之一，果胶具有稳定特性，容易影响云的稳定性。为了获得更好的果汁云稳定性，研究了甜瓜果胶组分的物理化学和结构特性及其与果汁云稳定性的关系。本研究依次从甜瓜果实中提取水溶性果胶、反式环己烷-1,2-二胺四乙酸（CDTA）可溶性果胶和碳酸钠可溶性果胶。所有果胶组分均为低甲氧基果胶，蛋白质含量为3.06 ~ 8.26%。单糖组成和微观结构的测量表明，cdta可溶性果胶和水溶性果胶由线性均半乳糖酸的聚集体组成，而碳酸钠可溶性果胶则是高度分支化的。傅里叶变换红外光谱和核磁共振光谱分析表明，三种果胶组分的化学结构存在明显差异。热重分析表明，碳酸钠可溶性果胶的热稳定性高于其他果胶。在所有果胶组分中，cdta可溶性果胶具有最高的分子量，从而导致最高的表观粘度。主成分分析表明，cdta可溶性果胶对云稳定性起重要作用。本研究将为瓜汁行业利用果胶提高云稳定性提供有价值的信息。
Pectin is one of the crucial endogenous components in cloudy juice and easily affects cloud stability due to its stabilizing property. To obtain improved cloud stability, the physicochemical and structural characteristics of pectin fractions from muskmelon and their correlation with juice cloud stability were investigated. In this study, a water-soluble pectin fraction, a trans-cyclohexane-1,2-diaminetetraacetic acid (CDTA)-soluble pectin fraction, and a sodium carbonate-soluble pectin fraction were sequentially extracted from the whole muskmelon fruits. All pectin fractions were classified as low-methoxy pectin and contained 3.06-8.26% protein. Measurements of the monosaccharide compositions and microstructure showed that CDTA-soluble pectin and water-soluble pectin consisted of aggregates of linear homogalacturonan, whereas sodium carbonate-soluble pectin was more highly branched. Analysis of Fourier transform infrared and nuclear magnetic resonance spectroscopy revealed observable differences between the chemical structures of the three pectin fractions. Thermogravimetric analysis indicated sodium carbonate-soluble pectin had the highest thermal stability than other pectin. Of all pectin fractions, CDTA-soluble pectin had the highest molecular weight, which resulted in the highest apparent vis-cosity. Moreover, the principal component analysis showed that CDTA-soluble pectin played an important role in cloud stability. This study will provide valuable information for the melon juice industry with regard to the utilization of pectin to improve cloud stability.