Physicochemical and rheological properties of gelling pectin from Sosnowskyi's hogweed (Heracleum sosnowskyi) obtained using different pretreatment conditions
作者： Olga A. Patova , Victoria V. Golovchenko , Fedor V. Vityazev , Andrey A. Burkov , Vladimir A. Belyi
DOI: 10.1016/J.FOODHYD.2016.10.042
关键词: Extraction (chemistry) 、 Heracleum sosnowskyi 、 Chemistry 、 Chromatography 、 Food science 、 Raw material 、 Aqueous solution 、 Hydrochloric acid 、 Ammonium oxalate 、 Sugar 、 Pectin
摘要: Abstract Using extraction with 0.7% aqueous ammonium oxalate, Sosnowskyi's hogweed pectins (yield 5–10%) high molecular weight (200–700 kDa) and galacturonic acid content (70–85%), low degree of methylation (17–28%) neutral sugar (7–15%) were isolated from fresh, previously air-dried frozen plant materials. All raw materials pretreated formaldehyde at 25 °C dilute hydrochloric (pH 1.0 or 4.0, 50 °C). The different pretreatments material slightly affected yield, chemical composition (average value distribution) pectin. 13 C-NMR spectroscopy indicated the similar structure fresh differed in thermal degradation depending on type material. solutions had a pseudoplastic flow behavior. Dynamic oscillatory shear tests showed that pectin hydrogels presence Ca 2+ (R∼0.6) represent true gels. 4.0) formed stronger gel networks (G' ∼2400 Pa) then compared to ∼1400 Pa) ∼900 Pa) gelispheres size, particle shape, density textural parameters prepared by ionotropic gelation. derived (fresh materials) more stiffness commercial methoxyl apple
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