Comparison of characterization and antioxidant activity of different citrus peel pectins
Comparison of characterization and antioxidant activity of different citrus peel pectins
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不同柑橘皮果胶的特性表征及抗氧化活性比较
DOI：
10.1016/j.foodchem.2022.132683
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发表时间：
2022-03-29
期刊：
影响因子：
8.8
通讯作者：
Gao, Wenyuan
中科院分区：
文献类型：
--
作者：
Liu, Na;Yang, Wenna;Gao, Wenyuan
比较了不同品种和产地柑橘皮中果胶的理化性质和体外抗氧化活性。利用傅里叶变换红外光谱（FT-IR）、分子量分布、单糖组成、热行为和流动行为等对其理化性质进行了表征。结果表明，不同品种和产地对柑桔皮果胶的性质有显著影响。乙酸法提取的柑橘皮果胶是一种分子量分布较宽的高度异质性多糖，且具有较高比例的RG-I结构域。在10种柑橘皮果胶中，沙糖桔（CPP-6）和雪城（CPP-7）具有上级的抗氧化生物活性，大红袍（CPP-3）和不治火（CPP-9）具有较好的功能特性（热稳定性和粘度）。相关性分析表明，分子量、半乳糖醛酸含量和甲酯化程度有利于提高柑橘皮果胶的热稳定性和粘度，而鼠李糖含量、鼠李糖半乳糖醛酸聚糖I区和较低分子量有利于提高柑橘皮果胶的抗氧化活性。我们的研究结果表明，CPP-6和CPP-7可能是有用的，作为一个潜在的天然抗氧化剂在制药和化妆品工业。同时，CPP-3在高温食品中具有很大的应用潜力，CPP-9可用作食品工业中的增稠剂或稳定剂。
Pectins obtained from citrus peel of different cultivars and growth regions were compared based on physicochemical properties and antioxidant activity in vitro. The physicochemical features were elucidated using Fourier transform infrared (FT-IR), molecular weight distribution, monosaccharide composition, thermal behaviors and flow behaviors. Results showed that the different cultivars and growing areas have significant effects on the properties of citrus peel pectins (CPPs). Citrus peel pectins extracted by acetic acid were highly heterogeneous polysaccharides with broad molecular weight distributions and had high proportions of the RG-I domain. Among the 10 kinds of citrus peel pectins, Shatangju (CPP-6) and Xuecheng (CPP-7) own superior antioxidant biological activity and Dahongpao (CPP-3) and Buzhihuo (CPP-9) had excellent functional properties (thermal stability and viscosity). According to the correlation analysis, molecular weight, galacturonic acid content and degree of methyl-esterification were beneficial to increase the thermal stability and viscosity of citrus peel pectins, while the rhamnose content, rhamnogalacturonan I region and lower molecular weight can improve citrus peel pectins antioxidant activity. Our findings suggest that CPP-6 and CPP-7 may be useful as a potential natural antioxidant in pharmaceutical and cosmetic industries. Meanwhile, CPP-3 has great application potential in high temperature food and CPP-9 can be used as a thickener or stabilizer in the food industry.