从未充分利用的中获得的pectin的基本物理化学性质,经过不同的加热模式
Olivia Patricia Ramos-Aguilar1, Saul Ruiz-Cruz2, Juan Ornelas-Paz1
1Coordinación de Fisiología y Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Río Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc 31570, Chihuahua, Mexico.
Foods (Basel, Switzerland)
|January 10, 2026
概括
棕色的黄胡 (BPs) 产生有价值的乳素. 热处理改变了pectin产量,分子量和粘度,影响了它们的潜在应用特性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 农业科学 农业科学
背景情况:
- 棕色的黄胡 (BPs) 经常被丢弃,因为它在视觉上没有吸引力.
- 从未充分利用的农业副产品中提取pectin是可持续食品加工的一个关键领域.
研究的目的:
- 为了从棕色黄胡中提取和特征化点.
- 评估热处理对pectin物理化学性质的影响.
主要方法:
- 从原始和经过热处理的BP中提取水溶性,溶性和溶性pectins (WSP,CSP,NSP).
- 对pectin产量的分析,甲基化程度,分子量,含糖量 (Gal,Man),粘度和颜色.
主要成果:
- 热处理增加了WSP产量,同时降低了CSP和NSP的产量.
- 所有提取的pectins被归类为低甲基pectins.
- 热处理降低了WSP的分子量,甲基化程度,Gal和Man含量以及粘度.
结论:
- 热处理显著改变了棕色黄胡的pectins的物理化学特性.
- 这些修改影响了pectin的产量,结构和功能,表明了定制应用的潜力.
- 通过抽出pectin来提升BP的价值,提供了一种可持续的方法来减少食物浪费.
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