Effect of different NaCl concentration on the structure-function relationship of citrus peel pectins modified by electrochemistry.
Effect of different NaCl concentration on the structure-function relationship of citrus peel pectins modified by electrochemistry.
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DOI：
10.1016/j.ijbiomac.2023.125147
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发表时间：
2023-05
影响因子：
8.2
通讯作者：
Zhanwei Yang;H. Meng;Jin Wang;Hualei Chen;Xiaobing Guo;Shujuan Yu
中科院分区：
文献类型：
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作者：
Zhanwei Yang;H. Meng;Jin Wang;Hualei Chen;Xiaobing Guo;Shujuan Yu
在本研究中，使用H型电池在40 mA电流下通过电化学方法成功地制备了具有不同NaCl浓度（0、0.01%和0.1% w/v）的改性柑橘皮果胶（CPP）。4 h后，由于水的电解，氧化CPP溶液在阳极区的pH和氧化还原电位（ORP）分别为2.00- 2.52和371.17- 564.45 mV，而还原CPP溶液在阴极区的pH和氧化还原电位分别为9.46- 10.84和− 202.77 mV −230.57 mV。阳极区改性CPP（A-0、A-0.01和A-0.1）的重均分子量和甲酯化度显著高于阴极区改性CPP（C-0、C-0.01和C-0.1）。相反，由于电泳迁移，A-0、A-0.01和A-0.1的K+、Mg 2+和Ca 2+含量低于C-0、C-0.01和C-0.1。此外，A-0和A-0.01溶液的抗氧化活性强于C-0，C-0.01和C-0.1，而其水凝胶的流变学和质地性质显示出矛盾的结果。最后，结合主成分分析和相关性分析探讨了CPP的潜在结构-功能关系。本研究为果胶的纯化和功能性低甲氧基果胶的制备提供了一条新的途径。
In this study, the modified citrus peel pectins (CPPs) were successfully produced by electrochemistry with varying NaCl concentrations of 0, 0.01 % and 0.1 %w/vusing an H-type cell at 40 mA current. After 4 h, the pH and oxidation-reduction potential (ORP) of oxidized CPP solution in the anodic region were 2.00– 2.52 and 371.17– 564.45 mV, respectively, due to the electrolysis of water, whereas those of reduced CPP solution in cathodic region were 9.46– 10.84 and − 202.77 ∼ −230.57 mV. The modified CPPs in the anodic region (A-0, A-0.01, and A-0.1) exhibited significantly higher weight-average molecular weights and methyl esterification degrees than those in the cathodic region (C-0, C-0.01 and C-0.1). In contrast, the K+, Mg2+, and Ca2+contents of A-0, A-0.01, and A-0.1 were lower than those of C-0, C-0.01 and C-0.1 due to the electrophoretic migration. Furthermore, the antioxidant activities of A-0 and A-0.01 solutions were stronger than those of the C-0, C-0.01, and C-0.1, while rheological and texture properties of their hydrogels showed contradictory results. Finally, the potential structure-function relationships of CPPs were explored by combining PCA and correlation analysis. Overall, this study introduced a potential approach for pectin purification and functional low-methoxyl pectin manufacturing.