Synergistic gelling mechanism of RG-I rich citrus pectic polysaccharide at different esterification degree in calcium-induced gelation

نویسندگان

چکیده

RG-I rich pectic polysaccharide is common in fruit and vegetable possesses health benefits. However, it removed during commercial pectin production because of poor gelling properties. Synergistic gelation can improve rheological properties expand its application functional food hydrocolloids. In the study, polysaccharides at different degree esterification was extracted from citrus membrane by sequential mild acidic (0.4% HCl, 28 °C) alkaline (0.6% NaOH, 32 treatment. The acid water (PA) composes 41% 44% HG with DM 45%, while basic (PB) composed 63% 19% 15%. PA/PB blend gel under CaCO3-glucono-δ-lactone system showed improved compared pure gels. Ca-bridges connected aggregates promoted three-dimensional structure gels, neutral sugar side-chains prompted hydrogen bonds strengthened network.

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ژورنال

عنوان ژورنال: Food Chemistry

سال: 2021

ISSN: ['1873-7072', '0308-8146']

DOI: https://doi.org/10.1016/j.foodchem.2021.129177