Characterizations of a pectin extracted from Premna microphylla turcz and its cold gelation with whey protein concentrate at different pHs.
Characterizations of a pectin extracted from Premna microphylla turcz and its cold gelation with whey protein concentrate at different pHs.
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DOI：
10.1016/j.ijbiomac.2019.08.074
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发表时间：
2019-10
影响因子：
8.2
通讯作者：
Ming-Kai Pan;Fang-Fang Zhou-Fang;Rongguang Shi;Yong Liu;Qiang Zhang;JunHui Wang
中科院分区：
文献类型：
--
作者：
Ming-Kai Pan;Fang-Fang Zhou-Fang;Rongguang Shi;Yong Liu;Qiang Zhang;JunHui Wang
以豆腐柴为原料，采用草酸铵法提取果胶，并对其理化性质进行研究.并在室温和不同pH条件下研究了其与未变性乳清蛋白浓缩物（WPC）的冷凝胶作用。对AOP的表征表明，AOP是一种富含高半乳糖醛酸的线型低甲氧基果胶，其RG-I的支化度较低，具有良好的凝胶特性。通过浊度测定、FTIR、CLSM和ITC等方法研究了AOP与WPC之间的相互作用。结果表明，在pH值为6.0时，复合物的最佳配比为1：5。此外，AOP是复合凝胶的骨架，WPC可能通过静电或疏水相互作用在不同的pH值下作为交联剂。当pH在复合物pHΦ附近时，复合凝胶主要通过静电作用形成。随着pH值的升高，AOP与WPC之间的静电相互作用逐渐减弱，而疏水相互作用不断增强。当pH高于复合物的pH时，复合凝胶主要通过疏水作用形成。本研究结果有利于豆腐柴果胶的进一步利用，开发相关食品。
In this study, the physicochemical properties of an ammonium oxalate extraction pectin (AOP) fromPremna microphylla turczwas investigated. Moreover, its cold gelation with undenatured whey protein concentrate (WPC) was studied at room temperature and different pHs. Characterizations of AOP demonstrated that AOP was a linear low-methoxyl pectin rich in homogalacturonan with low branching degree of RG-I, leading to its good gelling properties. Gelation between AOP and WPC was mainly investigated by turbidity measurement, FTIR, CLSM and ITC. The results showed that an optimal complex ratio for gelation was observed at 1:5 at pH 6.0. Moreover, AOP was the backbone of the composite gel and WPC might act as crosslinking agents through electrostatic or hydrophobic interaction at different pHs. When pH was around the pHΦof the complex, composite gel was mainly constructed by electrostatic interaction. With the increase of pH, the electrostatic interaction between AOP and WPC gradually weakened, while the hydrophobic interaction constantly increased. When pH was higher than the pHcof the complex, composite gel was mainly formed by hydrophobic interaction. The results of this study are conducive to further utilization ofPremna microphylla turczpectin to develop related food products.