Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue - Details

author：

Zhang, C. (Zhang, C..) ^[1] | Wang, Y. (Wang, Y..) ^[2] | Lv, Y. (Lv, Y..) ^[3] | Yang, X. (Yang, X..) ^[4] | Wei, X. (Wei, X..) ^[5]

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Abstract：

Alkaline　pectin　extract　(APE)　from　green　tea　residues　has　lower　viscosity　and　gelation　properties　than　commercial　citrus　pectin.　To　improve　the　viscosity　and　gelation　properties　of　APE,　four　treatments,　namely　degradation　of　homogalacturonan　(HG)　or　rhamnogalacturonan　(RG)　I　domains,　esterification,　and　protein　removal　and　degradation,　were　applied.　With　proper　degradation　of　the　HG　or　RG　I　domains　(arabinan　or　galactan),　the　viscosity　of　APE　increased　from　12　to　2.5×104　or　5.0×103　mPa·s,　respectively,　and　the　numbers　further　increased　by　approximately　500　times　with　the　addition　of　Ca2+.　Other　treatments　had　slight　effects　on　APE　viscosity.　The　strongest　gel　(G′　=　6.7　×　103　Pa　and　G″　=　930　Pa)　was　made　using　the　polygalacturonase　treated　APE　with　Ca2+　addition.　Degradation　of　the　HG　domain　or　protein　enhanced　APE＇s　self-crosslink　effect,　while　all　methods　except　protein　degradation　improved　the　calcium　bridging　effect,　potentially　improving　the　market　potential　of　pectin　from　biowaste.　©　2023　Elsevier　Ltd

Keyword：

Carbohydrase Esterification Gelation Protein removal Tea leaves Viscosity

Community：

[ 1 ] [Zhang C.]Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
[ 2 ] [Zhang C.]Fujian Center of Excellence for Food Biotechnology, Fuzhou, 350108, China
[ 3 ] [Zhang C.]Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fujian, Jinjiang, 362200, China
[ 4 ] [Wang Y.]Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
[ 5 ] [Wang Y.]Fujian Center of Excellence for Food Biotechnology, Fuzhou, 350108, China
[ 6 ] [Lv Y.]Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
[ 7 ] [Lv Y.]Fujian Center of Excellence for Food Biotechnology, Fuzhou, 350108, China
[ 8 ] [Yang X.]Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
[ 9 ] [Yang X.]Fujian Center of Excellence for Food Biotechnology, Fuzhou, 350108, China
[ 10 ] [Wei X.]Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China

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Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue
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Source ：

Food Chemistry

ISSN： 0308-8146

Year： 2024

Volume： 430

8 . 5 0 0

JCR@2023

ESI HC Threshold：7

Cited Count：

WoS CC Cited Count： 0

SCOPUS Cited Count： 5

ESI Highly Cited Papers on the List： 0 Unfold All

WanFang Cited Count：

Chinese Cited Count：

30 Days PV： 1

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