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Pectic hydrocolloids from steam‐exploded lime pectin peel: Effect of temperature and time on macromolecular and functional properties
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2021-02-12 , DOI: 10.1002/fsn3.2158 Randall G Cameron 1 , Elena Branca 1 , Christina Dorado 1 , Yang Kim 2
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2021-02-12 , DOI: 10.1002/fsn3.2158 Randall G Cameron 1 , Elena Branca 1 , Christina Dorado 1 , Yang Kim 2
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Previously, we showed the weight average molecular weight (Mw) and intrinsic viscosity ([ƞ]) of pectic hydrocolloids recovered from steam‐exploded citrus peel were low, suggesting fragmentation due to process temperature and/or time‐at‐temperature. We have tested this hypothesis on a commercial lime pectin peel, washed to remove soluble sugars and dried for stabilization, using a static steam explosion system. We examined temperatures of 120–150°C at 1–3 min hold times. Galacturonic acid recovery and Mw ranged from 22% to 82% and 142–214 kDa, respectively. Recovery of most major pectic sugars increased concomitantly with galacturonic acid as temperature and time‐at‐temperature increased. [ƞ] ranged from 1.75 to 6.83 dl/g. The degree of methylesterification ranged from 66.5% to 72.1%. Tan (δ) (Loss modulus/Storage modulus; G″/G′) values of sugar–acid gels for 120–140°C treatments were <1.0. Ideal optimization analysis, where time, [ƞ], and percent recovery were maximized, identified processing conditions that favor either increased [ƞ] or percent recovery. The results presented here support our hypothesis that temperature and time‐at‐temperature affect Mw and [η] of the recovered pectic hydrocolloids. These results also demonstrate that manipulating either temperature or time‐at‐temperature enables the production of structurally varied populations of pectic hydrocolloids. Based on optimization analysis, commercially viable values of [ƞ] can be obtained while recovering approximately 50% of the pectic hydrocolloids.
中文翻译：
蒸汽爆炸石灰果胶皮中的果胶水胶体：温度和时间对大分子和功能特性的影响
此前，我们表明从蒸汽爆破柑橘皮中回收的果胶亲水胶体的重均分子量（ Mw ）和特性粘度（[ ƞ ]）较低，表明由于加工温度和/或温度时间而导致碎裂。我们在商业酸橙果胶皮上测试了这一假设，使用静态蒸汽爆炸系统进行清洗以除去可溶性糖并干燥以稳定。我们检查了 120-150°C 的温度，保持时间为 1-3 分钟。半乳糖醛酸回收率和分子量分别为 22% 至 82% 和 142–214 kDa。随着温度和保温时间的增加，大多数主要果胶糖的回收率随着半乳糖醛酸的增加而增加。 [ ƞ ] 范围为 1.75 至 6.83 dl/g。甲酯化度范围为66.5%至72.1%。 120–140°C 处理的糖酸凝胶的 Tan (δ)（损耗模量/储能模量；G″/G′）值为 <1.0。理想的优化分析，其中时间、[ ƞ ]和回收率最大化，确定了有利于增加[ ƞ ]或回收率百分比的加工条件。这里提出的结果支持我们的假设，即温度和温度时间影响回收的果胶水胶体的M w和 [ η ]。这些结果还表明，控制温度或温度时间可以生产结构不同的果胶水胶体群体。基于优化分析，可以获得商业上可行的[ ƞ ]值，同时回收大约50%的果胶亲水胶体。
更新日期：2021-04-05
中文翻译：
蒸汽爆炸石灰果胶皮中的果胶水胶体：温度和时间对大分子和功能特性的影响
此前，我们表明从蒸汽爆破柑橘皮中回收的果胶亲水胶体的重均分子量（ Mw ）和特性粘度（[ ƞ ]）较低，表明由于加工温度和/或温度时间而导致碎裂。我们在商业酸橙果胶皮上测试了这一假设，使用静态蒸汽爆炸系统进行清洗以除去可溶性糖并干燥以稳定。我们检查了 120-150°C 的温度，保持时间为 1-3 分钟。半乳糖醛酸回收率和分子量分别为 22% 至 82% 和 142–214 kDa。随着温度和保温时间的增加，大多数主要果胶糖的回收率随着半乳糖醛酸的增加而增加。 [ ƞ ] 范围为 1.75 至 6.83 dl/g。甲酯化度范围为66.5%至72.1%。 120–140°C 处理的糖酸凝胶的 Tan (δ)（损耗模量/储能模量；G″/G′）值为 <1.0。理想的优化分析，其中时间、[ ƞ ]和回收率最大化，确定了有利于增加[ ƞ ]或回收率百分比的加工条件。这里提出的结果支持我们的假设，即温度和温度时间影响回收的果胶水胶体的M w和 [ η ]。这些结果还表明，控制温度或温度时间可以生产结构不同的果胶水胶体群体。基于优化分析，可以获得商业上可行的[ ƞ ]值，同时回收大约50%的果胶亲水胶体。
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