【作者】 樊荣； 胡家璇； 张鑫玥； 郭瑞； 韩林； 王敏； 何财安；

【Author】 Fan Rong;Hu Jiaxuan;Zhang Xinyue;Gou Riu;Han Lin;Wang Min;He Caian;Northwest Agriculture and Forestry University;

【机构】 西北农林科技大学食品学院；

【摘要】 传统低甲氧基果胶（LMP）的生产工序复杂且容易造成环境污染。本研究采用柠檬酸/柠檬酸钠缓冲溶液作为绿色提取剂,从苹果渣中提取LMP,并评估其在食品加工中的应用潜力。以柠檬酸/柠檬酸钠缓冲溶液为提取剂,在pH 5.0和8.0条件下分别提取得到AP-5和AP-8果胶,其甲氧基化程度分别为42.33%和34.68%。单糖组成分析和SEC-MALLS结果表明,AP果胶富含阿拉伯糖侧链,具有较宽的分子量分布范围,FTIR光谱进一步证实其低甲氧基结构。与商业低甲氧基果胶相比,AP-5和AP-8在酸性和Ca²⁺诱导的凝胶中表现出更高的临界pH值和更低的临界Ca²⁺浓度,凝胶形成主要依赖氢键和静电相互作用。AP-8和AP-5在酸性和Ca²⁺诱导的凝胶中表现出优异的稳定性,且在酸-钙联合条件下显著增强了凝胶强度和稳定性,显示出其在开发新型低卡食品中的潜力。更多还原

【Abstract】 Traditional production of low-methoxyl pectin（LMP） is labor-intensive and environmentally harmful.This study explores using citric acid/sodium citrate as a green extractant for valorizing LMPs from apple pomace.Two types of pectin,AP-5 and AP-8,were extracted at pH 5.0 and 8.0,resulting in LMPs with methoxylation degrees of 42.33% and 34.68%,respectively.Monosaccharide composition and SEC-MALLS analysis revealed that APs are rich in arabinose side chains and contain heterogeneous fractions,while FTIR spectra confirmed their low-methoxyl structure.Compared to the commercial low-methoxyl pectin,APs exhibited higher critical pH but lower critical Ca²⁺ levels for acid-and Ca²⁺-induced gels,where hydrogen bonding and electrostatic interactions were the dominant intermolecular forces.Notably,AP-8 and AP-5 demonstrated superior stability in acid-and Ca²⁺-induced gels.Additionally,combined acidic and Ca²⁺ conditions enhanced the gel strength and stability of APs.These findings highlight the potential of APs in developing novel,particularly lowcalorie,food products.更多还原