Structure of pumpkin pectin and its effect on its technological properties

Abstract The aim of this work is to investigate the structural features, physicochemical, rheological, and emulsifying properties pectin extracted from pumpkin “ Cucurbita maxima ” pulp peel. After peel fresh were solubilized in water at high temperature (80°C) clarification, obtained filtrate was treated with aluminum sulphate, which precipitates a fibrous coagulum. results found that major functional groups isolates identified by Fourier transform infrared are: –OH, CH 2 , C═C, –C–O–C–, 3 . using nuclear magnetic resonance methods suggest these polysaccharides consist two domains: first one homogalacturonan second formed rhamnogalacturonan. Mineral metal ions on surface detected scanning electron microscopy coupled energy dispersive X-ray analysis different pectin. Rheological behavior biopolymers suitably represented Herschel–Bulkley power law models. has viscosity spectrum expressed following properties: G ′ ′′ G* ∣ η ̇ stretchy="false">( ω stretchy="false">) | \dot{\eta }| (\omega ) which, respectively, have values: 0.28–57.63, 0.15–34.38, 0.39–67.12, 1.82–831.08 Pa s. These macromolecules negative charge their surface. activity are significantly influenced composition physicochemical properties.