COMPARISON OF ACIDIC AND ENZYMATIC PECTIN EXTRACTION FROM PASSION FRUIT PEELS AND ITS GEL PROPERTIES
COMPARISON OF ACIDIC AND ENZYMATIC PECTIN EXTRACTION FROM PASSION FRUIT PEELS AND ITS GEL PROPERTIES
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DOI：
10.1111/jfpe.12243
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发表时间：
2016-10-01
影响因子：
3
通讯作者：
Sowndhararajan, K.
中科院分区：
文献类型：
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作者：
Liew, S. Q.;Chin, N. L.;Sowndhararajan, K.
采用酸提取法和酶提取法考察了提取器浓度、提取温度和时间对果胶得率和酯化度（DE）的影响。出于环保原因，选择柠檬酸和 Celluclast 作为果胶提取剂。采用酸法和酶法提取黄百香果皮，在提取时间102 min、75℃柠檬酸浓度0.19%（w/w）和61.11℃ Celluclast浓度1.67%（w/w）的优化条件下，果胶得率分别为7.16和7.12%，DE分别为71.02和85.45%。酶法提取法生产高甲氧基果胶的能力更强。通过扫描电子显微镜检查果皮粉和提取的果胶的形态特征表明，湿百香果果胶的纳米结构取决于提取工艺的类型。形成的果胶凝胶还具有假塑性液体行为，其粘度受糖的影响很大。实际应用果胶已被大多数食品加工行业广泛用作天然胶凝剂和稳定剂，以改变食品成分的流变特性，以获得所需的质地质量。果胶可以从水果废料中回收。百香果皮转化为果胶具有广阔的利用空间。柠檬酸和酶提取方法可有效用于果胶提取，这些不使用有害化学物质的环保加工技术可能会引起果胶行业和消费者的兴趣。此外，本研究的科学工作，如优化条件、提取果胶的形态特征和果胶凝胶的形成，为果胶提供了有价值的信息，这可能有利于果胶行业提高果胶的加工质量和加工盈利能力。
The influences of extractor concentration, extraction temperature and time on the yield of pectin and degree of esterification (DE) were investigated by the acidic and enzymatic extraction methods. Citric acid and Celluclast were selected as pectin extractors for environmentally friendly reasons. The peels of yellow passion fruit using the acidic and enzymatic extraction methods gave pectin yield of 7.16 and 7.12%, and DE of 71.02 and 85.45% in the optimized condition of extraction time of 102 min with citric acid concentration of 0.19% (w/w) at 75C and Celluclast concentration of 1.67% (w/w) at 61.11C, respectively. The enzymatic extraction method has greater capability of producing high methoxyl pectin. The morphological features of fruit peel powder and the extracted pectin examined by scanning electron microscopy suggested that the nanostructure of wet passion fruit pectin was dependable on the type of extraction process. The formed pectin gel also has pseudoplastic liquid behavior and its viscosity was greatly affected by sugar.PRACTICAL APPLICATIONSPectin has been intensively used as natural gelling agent and stabilizer to alter rheological properties in food ingredients by most food processing industries to achieve desired textural quality. Pectin could be recovery from fruit wastes. The conversion of passion fruit peel into pectin offers great scope for utilization. Citric acid and enzymatic extraction methods are effectively used for pectin extraction which may be of interest by pectin industry and consumer with these eco-friendly processing technology with no using harmful chemicals. Furthermore, scientific work of this study such as the optimized condition, morphological features of extracted pectin and pectin gel formation contributes valuable information on pectin, which could be beneficial for pectin industry improving the process quality of pectin as well as process profitability.