Abstract：
This study is the first to extract and characterize pectin from citrus physiological premature fruit drop. The extraction yield of pectin reached 4.4 % by acid hydrolysis method. The degree of methoxy-esterification (DM) of citrus physiological premature fruit drop pectin (CPDP) was 15.27 %, indicating it was low-methoxylated pectin (LMP). The monosaccharide composition and molar mass test results showed CPDP was a highly branched macromolecular polysaccharide (β: 0.02, Mw: 2.006 × 105 g/mol) with rich rhamnogalacturonan I domain (50.40 %) and long arabinose and galactose side chain (32.02 %). Based on the fact that CPDP is LMP, Ca2+ was used to induce CPDP to form gels. Textural and rheological tests showed that the gel strength and storage modulus of CPDP were higher than commercial citrus pectin (CP) used in this paper due to the lower DM and rich neutral sugar side chains of CPDP. Scanning electron microscope (SEM) results showed CPDP had stable gel network structure.
摘要：
这项研究是第一个从柑橘生理早熟果滴中提取和表征果胶的研究。酸水解法提取果胶的得率达到4.4%。柑橘生理早熟果滴果胶(CPDP)的甲氧基酯化度(DM)为15.27%,表明它是低甲氧基化果胶（LMP）。单糖组成和摩尔质量测试结果表明，CPDP是一种高度支化的大分子多糖（β：0.02，Mw：2.006×105g/mol），具有丰富的鼠李糖半乳糖醛酸I结构域（50.40％）和长的阿拉伯糖和半乳糖侧链（32.02％）。基于CPDP是LMP的事实，Ca2+用于诱导CPDP形成凝胶。质构和流变学测试表明，由于CPDP具有较低的DM和丰富的中性糖侧链，CPDP的凝胶强度和储能模量高于本文使用的商业柑橘果胶（CP）。扫描电子显微镜(SEM)结果显示CPDP具有稳定的凝胶网络结构。
