Effect of enzyme‐assisted acid extraction on citrus high‐methoxyl pectin riched in RG‐I: preparation, structure characterisation and physico‐chemical properties

The properties of pectin extracted by enzyme‐assisted nitric acid (EAE‐N) and pectin extracted by enzyme‐assisted oxalic acid (EAE‐O) were analysed and compared with pectin extracted by nitric acid (AE‐N) and pectin extracted by oxalic acid (AE‐O) systematically. The yield of pectin obtained by the...

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Bibliographic Details
Published in:International journal of food science & technology 2023-12, Vol.58 (12), p.6386-6398
Main Authors: Liu, Zi‐wei, Qi, Jun‐ru, Song, Ya‐ting, Ruan, Cheng‐wei, Liao, Jin‐song
Format: Article
Language:English
Subjects:
Acids
Atomic force microscopy
Chemical properties
Enzymes
Flow stability
Fluid flow
Fourier transforms
Infrared analysis
Infrared spectroscopy
Monosaccharides
Nitric acid
NMR
Nuclear magnetic resonance
Oxalic acid
Pectin
Rhamnogalacturonan
Structural analysis
Thermal stability
Thermogravimetric analysis
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Summary:The properties of pectin extracted by enzyme‐assisted nitric acid (EAE‐N) and pectin extracted by enzyme‐assisted oxalic acid (EAE‐O) were analysed and compared with pectin extracted by nitric acid (AE‐N) and pectin extracted by oxalic acid (AE‐O) systematically. The yield of pectin obtained by the enzyme‐assisted acid method (23.73% ~ 25.60%) was significantly higher than that by acid extraction method (19.75% ~ 20.60%). Monosaccharide analyses demonstrated that the enzyme‐assisted acid method was able to attain more branched rhamnogalacturonan I (RG‐I) regions (36.59% ~ 42.06%) than using acid solely (31.01% ~ 34.58%). Fourier transform infrared spectroscopy (FT–IR) and nuclear magnetic resonance ( 1 H NMR) analyses indicated that there was no obvious difference in the characteristic structure of pectin. The atomic force microscopy (AFM) images revealed that EAE‐N and EAE‐O had more short side chains and cross‐link compared with AE‐N and AE‐O. Thermogravimetric analysis (TGA) shows that EAE‐N and EAE‐O have good thermal stability. All pectin samples showed a shear‐thinning fluid flow behaviour and an elastic gel‐like behaviour. The results suggested that enzyme‐assisted acid provided a viable alternative method for the extraction of pectin.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16749