Physicochemical Characterization and Emulsification Properties of Cerasus humilis Fruit Pectin

doi:10.7506/spkx1002-6630-20200924-302

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (20): 15-21.doi: 10.7506/spkx1002-6630-20200924-302

• Food Chemistry • Previous Articles Next Articles

Physicochemical Characterization and Emulsification Properties of Cerasus humilis Fruit Pectin

ZHANG Shikai, HE Ziyang, QIN Weishuai, CHENG Yue, XU Fangzhou, LI Laicheng, WU Peng

(1. Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. School of Biology and Winemaking Engineering, Taishan University, Tai’an 271000, China)

Online:2021-10-25 Published:2021-11-12

Abstract

Abstract: The structure, physicochemical properties and emulsifying properties of Cerasus humilis fruit pectin (CSP) were studied. Compared with commercial apple pectin (CAP), the content of galacturonic acid (GalA) in CSP was lower, while the contents of some metal elements (Ca, Zn and Mg), protein and total polyphenols were significantly higher (P < 0.05). Structural characterization by scanning electronic microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, gas chromatography (GC-MS) and X-ray diffraction (XRD), demonstrated that CSP showed a smooth surface with continuous and curly lamellar or filamentous structure. It was a high methoxy pectin with degree of esterification (DE) of 52.04% and was amorphous Arabinose (65.7%), galactose (18%) and rhamnose (11%) were the major three neutral monosaccharides in CSP. Moreover, the emulsifying properties of CSP were determined by measuring its zeta potential value and the emulsification index (CI), emulsification capacity (EC), emulsion stability (ES), microstructure, droplet size and rheological properties of an emulsion system stabilized by it. Our results show that CSP has good emulsifying properties and thus has great potential to be used as a natural emulsifier.

Key words: pectin; structural characterization; physicochemical properties; emulsifying properties; emulsifiers

CLC Number:

TS261.9

ZHANG Shikai, HE Ziyang, QIN Weishuai, CHENG Yue, XU Fangzhou, LI Laicheng, WU Peng. Physicochemical Characterization and Emulsification Properties of Cerasus humilis Fruit Pectin[J]. FOOD SCIENCE, 2021, 42(20): 15-21.

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Physicochemical Characterization and Emulsification Properties of Cerasus humilis Fruit Pectin

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