Physicochemical and emulsifying properties of pectin from Ottelia acuminata inflorescence

The pectin extracted from Ottelia acuminata inflorescence was investigated for its physicochemical and emulsi-fying properties. Ottelia acuminata inflorescence pectin (OAIP), with a yield of 8.73 g/100 g, contained 2.39 g/ 100 g of moisture, 0.84 g/100 g of total ash and 1.83 g/100 g of protein. The results revealed that OAIP was low methylated carrying negative charges. The charge density and molecular morphology of the pectin changed significantly with pH variation. A formula for the relation of dynamic viscosity with temperature and concen-tration was established: eta= 0.01683 exp (16.3283 exp (0.0262 C)/RT) (C)- 1.5816. At OAIP concentration of 2.0 g/ 100 mL, a stable emulsion containing fifty percent oil fraction (v/v) can be achieved. At 1.0 g/100 mL OAIP concentration, the emulsion containing fifty percent oil fraction was stable within 7 days, after which remarkable emulsion layer separation was observed for all emulsions at different pH values, Na+ and Ca2+ concentrations.

Automated summary

The physicochemical and emulsifying properties of pectin extracted from Ottelia acuminata inflorescence were investigated. The results showed that the pectin had low methylation and carried negative charges, with the charge density and molecular morphology changing significantly with pH variation. A formula for relating dynamic viscosity to temperature and concentration was established. Stable emulsions containing fifty percent oil fraction could be achieved at an OAIP concentration of 2.0 g/100 mL. However, emulsion layer separation was observed after 7 days for all emulsions at different pH values, Na+ and Ca2+ concentrations when the OAIP concentration was 1.0 g/100 mL.