Structure characterization and calcium ions induced emulsion gel properties of pectic polysaccharide from Fructus aurantii  

作　　者：Jiaying Zhao Yanjie Hou Bijing Guan Tao Hong Xiaoxiao Song Junyi Yin Fang Geng Shaoping Nie 

机构地区：[1]State Key Laboratory of Food Science and Technology,China-Canada Joint Lab of Food Science and Technology(Nanchang),Key Laboratory of Bioactive Polysaccharides of Jiangxi Province,Nanchang University,235 Nanjing East Road,Nanchang,330047,China [2]College of Ocean Food and Biological Engineering,Jimei University,Xiamen,Fujian,361021,China [3]Key Laboratory of Coarse Cereal Processing(Ministry of Agriculture and Rural Affairs),School of Food and Biological Engineering,Chengdu University,Chengdu,610106,China

出　　处：《Food Bioscience》2023年第3期2496-2505,共10页食品生物科学（英文）

基　　金：National Natural Science Foundation of China for Distinguished Young Scholars(31825020);Key Technology Project in Jiangxi Prov-ince(20212AAF01005);Key Laboratory of Bioactive Poly-saccharides of Jiangxi Province(20212BCD42016)were gratefully acknowledged.

摘　　要：A novel pectic polysaccharide was extracted from Fructus aurantii using ammonium oxalate extraction,whose primary structure and emulsification properties were investigated for the first time.Fructus aurantii ammonium oxalate-extracted pectin(FAOP)was a highly methyl-esterified pectin with a 60.36%methyl-esterification de-gree and a relative weight-average molecular weight(Mw)of 1.30×10^(6) Da.The backbone of FAOP was composed of a 2:3 molar ratio of→4)-α-GalpA-(1→and→4)-α-GalpA-6-O-methyl-(1→linkage,which contained an~57.04%linear homogalacturonan(HG)structural domain.In addition,neutral sugar side chains,such as arabinan and galactan belonging to the rhamnogalacturonan I(RG-I)region,were identified.Subsequently,the effects of Ca^(2+)on the properties of oil-in-water emulsions were investigated by droplet size,zeta potential,rheological properties and emulsion stability.Results indicated that FAOP formed a solid-like gel emulsion and exhibited excellent emulsion stability when the Ca^(2+)concentration was 5 mM.At this concentration,the droplet size was the smallest,the backscatter signal(BS)was almost unchanged;the Turbiscan stability index(TSI)value was the lowest,and tanδ(G"/G′)was less than 1.These findings indicated that the improved emulsion stability of FAOP by the introduction of Ca^(2+)was related to the emulsion gel network structure.These results indicated the potential application of Fructus aurantii pectin as a food stabiliser and thickener.

关 键 词：Fructus aurantii HOMOGALACTURONAN STRUCTURE EMULSION RHEOLOGY 

分 类 号：TS201[轻工技术与工程—食品科学]