Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 137, Issue -, Pages 801-808Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2019.06.209
Keywords
Chinese quince fruit; Pectin; Drying pretreatment methods
Funding
- Henan University of Technology [21450009]
- Earmarked Fund for Modern Agro-industry Technology Research System [CARS14-1-29]
- earmarked fund for National Natural Science Foundation of China [U1804111]
- Technological Innovation Talents of Colleges and Universities [19HASTIT012]
Ask authors/readers for more resources
Pectin was extracted from the sun-dried, lyophilized, and subcritical dimethyl ether (DME) dewatered fruits as well as fresh fruits, giving rise to fractions SP, LP, DP, and FP, respectively. The structure and properties of the pectin samples were investigated. Among all the pectin samples, LP had the highest yield (10.49%), the highest molar mass (M-w 65,120 g/mol), and the highest water holding capacity, and was the most thermally stable. In addition, LP exhibited the highest DPPH scavenging activity and reducing power. DP had the highest degree of esterification (72.95%), the lowest molar mass (M-w 45,860 g/mol), and the highest oil holding capacity. The four pectin samples had different surface morphology. At the concentration of 2.5% (w/w) in water, all four pectins presented pseudo-plastic behavior. The study provides theoretical support for the potential application of Chinese quince pectin in food field. (C) 2019 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available