Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities
Three pectin fractions (water-soluble fraction (WSF), chelator-soluble fraction (CSF), and sodium carbonate-soluble fraction (NSF)) were obtained from Chinese dwarf cherry (Cerasus humilis) fruits. All of them were branched low methoxylated pectins with an amorphous or partially nanocrystalline natu...
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Tsinghua University Press
2023-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001719 |
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| author | Shikai Zhang Geoffrey I.N. Waterhouse Tingting Cui Dongxiao Sun-Waterhouse Peng Wu |
| author_facet | Shikai Zhang Geoffrey I.N. Waterhouse Tingting Cui Dongxiao Sun-Waterhouse Peng Wu |
| author_sort | Shikai Zhang |
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| description | Three pectin fractions (water-soluble fraction (WSF), chelator-soluble fraction (CSF), and sodium carbonate-soluble fraction (NSF)) were obtained from Chinese dwarf cherry (Cerasus humilis) fruits. All of them were branched low methoxylated pectins with an amorphous or partially nanocrystalline nature and eight neutral monosaccharides (arabinose and galactose were most abundant). WSF, CSF and NSF had a degree of methylation (DM) of 35.82 %, 14.85 % and 7.13 %, uronic acid (UA) content of 76.02 %, 83.71 % and 69.01 %, and total protein content of 2.4 %, 2.1 % and 8.8 %, respectively. Their molecular weights were 340.31, 330.16 and 141.31 kg/mol, respectively (analyzed by gel permeation chromatography (GPC)). WSF, CSF and NSF exhibited good rheological, thermal, emulsifying, emulsion-stabilizing, water-adsorbing, oil-binding, cholesterol-binding and antioxidant properties. NSF had the highest emulsifying, emulsion stabilizing, water-/oil-/cholesterol-binding and antioxidant capacities, followed by CSF. NSF had the highest viscosity (406.77 mPa·s), flowability, and resistance to heat-induced changes/damage, which may be related to its lowest polydispersity index, DM and UA content and highest protein content. The three pectin fractions with desirable characteristics can be used as food additives/ingredients and dietary supplements. |
| format | Article |
| id | doaj-art-06f72d708b6149d28a01a6da01d02292 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-06f72d708b6149d28a01a6da01d022922025-02-03T04:06:19ZengTsinghua University PressFood Science and Human Wellness2213-45302023-03-01122564574Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activitiesShikai Zhang0Geoffrey I.N. Waterhouse1Tingting Cui2Dongxiao Sun-Waterhouse3Peng Wu4College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, New ZealandCollege of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, New Zealand; Corresponding authors at: College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; Corresponding authors at: College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaThree pectin fractions (water-soluble fraction (WSF), chelator-soluble fraction (CSF), and sodium carbonate-soluble fraction (NSF)) were obtained from Chinese dwarf cherry (Cerasus humilis) fruits. All of them were branched low methoxylated pectins with an amorphous or partially nanocrystalline nature and eight neutral monosaccharides (arabinose and galactose were most abundant). WSF, CSF and NSF had a degree of methylation (DM) of 35.82 %, 14.85 % and 7.13 %, uronic acid (UA) content of 76.02 %, 83.71 % and 69.01 %, and total protein content of 2.4 %, 2.1 % and 8.8 %, respectively. Their molecular weights were 340.31, 330.16 and 141.31 kg/mol, respectively (analyzed by gel permeation chromatography (GPC)). WSF, CSF and NSF exhibited good rheological, thermal, emulsifying, emulsion-stabilizing, water-adsorbing, oil-binding, cholesterol-binding and antioxidant properties. NSF had the highest emulsifying, emulsion stabilizing, water-/oil-/cholesterol-binding and antioxidant capacities, followed by CSF. NSF had the highest viscosity (406.77 mPa·s), flowability, and resistance to heat-induced changes/damage, which may be related to its lowest polydispersity index, DM and UA content and highest protein content. The three pectin fractions with desirable characteristics can be used as food additives/ingredients and dietary supplements.http://www.sciencedirect.com/science/article/pii/S2213453022001719Cerasus humilis fruitsPectin fractionsStructural characteristicsProcessing-related functional properties |
| spellingShingle | Shikai Zhang Geoffrey I.N. Waterhouse Tingting Cui Dongxiao Sun-Waterhouse Peng Wu Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities Food Science and Human Wellness Cerasus humilis fruits Pectin fractions Structural characteristics Processing-related functional properties |
| title | Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities |
| title_full | Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities |
| title_fullStr | Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities |
| title_full_unstemmed | Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities |
| title_short | Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities |
| title_sort | pectin fractions extracted sequentially from cerasus humilis their compositions structures functional properties and antioxidant activities |
| topic | Cerasus humilis fruits Pectin fractions Structural characteristics Processing-related functional properties |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001719 |
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