کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6403211 1330893 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Emulsifying and structural properties of pectin enzymatically extracted from pumpkin
ترجمه فارسی عنوان
خواص امولسیون و ساختاری پکتین به صورت آنزیمی از کدو تنبل استخراج شده است
کلمات کلیدی
پکتین کدو تنبل، خواص امولسیون، مشخصات ساختاری،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Enzymatic extraction method was used to produce pumpkin pectin.
- The backbone of pumpkin pectin was mainly composed of α-1,4-d-galacturonic acid.
- Some l-rhamnose was involved in the backbone through α-1,2-linkages.
- Emulsifying properties resulted from presence of protein in the pectin structure.

The present study investigated the emulsifying and structural properties of pectin enzymatically extracted from pumpkin. Pumpkin pectin fraction A was obtained from raw pumpkin with an enzymatic preparation of cellulase and α-amylase. Pumpkin pectin fraction B was achieved by treating the fraction A solution with pronase to reduce protein content. According to the findings (on protein content, galacturonic acid content, neutral sugar composition, and molecular weight distribution), the pronase treatment could remove protein from the fraction A without considerably influencing any other chemical and molecular properties. Moreover, the fraction A exhibited emulsifying properties in water and oil mixture, whereas the removal of protein in the fraction B resulted in the loss of emulsifying properties. The FT-IR and 1D NMR analysis revealed that the backbone of pumpkin pectin is mainly composed of α-1,4-d-galacturonic acid in which a considerable portion of galacturonic acid residues is present as methyl esters, and some l-rhamnose are involved in the linear region of the backbone through α-1,2-linkages.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 58, Issue 2, October 2014, Pages 396-403
نویسندگان
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