Effects of Phloretin on Rheological Properties, Antioxidant Activity and Microstructure of Low Ester Pectin in Acidic Conditions

Abstract

Abstract: Abstract: In order to further understand the role of phlorizin in low ester pectin (LMP) gels and the effect of adding phlorizin on the functional properties of low ester pectin,on the condition of PH4.2,a mixed system of phlorizin /LMP was prepared by adding 0.05% to 0.40% phlorizin. The storage modulus (G '), loss modulus (G') and tanδ of phlorizin /LMP mixed system were studied by rheology analysis. The antioxidant capacity of the mixed system of /LMP was studied by studying the Peroxide Radical-Scavenging Capacity(PSC) of different samples,and the microstructure changes were observed by scanning electron microscopy (SEM). The results showed that in the range of 0.05% to 0.40%, the adding of phlorizin could effectively increase the gel strength and enhance the antioxidant activity of phlorizin /LMP mixed system. Scanning electron microscope observation showed that the calcium gel with phlorizin added was more uniform and dense. The results provide theoretical reference data for the phlorizin /LMP mixed system.

Key words: Key words: Low ester pectin, glucoside, gel properties, oxidation resistance, microstructure

CLC Number:

TS201.7

Shu-yi ZHANG Huijun Cui Xuan Liu Li Bin Hanchen Wang. Effects of Phloretin on Rheological Properties, Antioxidant Activity and Microstructure of Low Ester Pectin in Acidic Conditions[J]. FOOD SCIENCE, 0, (): 0-0.

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