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

Viscosity Pectins / chemistry Galactans / chemistry
Carbohydrase Esterification Gelation Protein removal Tea leaves Viscosity

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Jan 2024
Historique:
received: 28 03 2023
revised: 22 06 2023
accepted: 26 07 2023
medline: 7 9 2023
pubmed: 17 8 2023
entrez: 16 8 2023
Statut: ppublish

Résumé

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 2.5×10

Identifiants

DOI: 10.1016/j.foodchem.2023.137039 PMID: 37586288
pubmed: 37586288
pii: S0308-8146(23)01657-6
doi: 10.1016/j.foodchem.2023.137039
pii:
doi:

Substances chimiques

Pectins 89NA02M4RX
Galactans 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

137039

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Chen Zhang (C)

Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, 362200 Jinjiang, Fujian, China.

Yue Wang (Y)

Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China.

Yiming Lv (Y)

Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China.

Xin Yang (X)

Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China.

Xinyao Wei (X)

Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China. Electronic address: xwei@fzu.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Phénomènes chimiques › Viscosité › Influence of pectin domains and protein on the...
questionsmedicales.fr › Mélanges complexes › Produits biologiques › Préparations à base de plantes › Pectine › Influence of pectin domains and protein on the...
questionsmedicales.fr › Glucides › Polyosides › Galactanes › Influence of pectin domains and protein on the...