Abstract: The emulsification properties of pectins extracted from orange peel by different methods were investigated. Sequential extraction (thermal buffer solution, chelating agent solution, dilute alkali solution and concentrated alkali solution), acid extraction and enzyme extraction were used to obtain 6 different pectins from orange peel (HBOP, CHOP, DAOP, CAOP, AEOP and EEOP). The effects of pectin concentrations, pH, Ca2+ concentrations and temperature on emulsification properties of 6 pectins were studied. The emulsification activity and stability of CAOP was enhanced with the increase of pectin concentration, reaching the maximum at the concentration of 10 mg/mL, surpassed only by HBOP and CHOP. Besides, the emulsification activity of CAOP was always higher than 0.05 at any pH or Ca2+ concentration, and the maximal emulsion stability was 108 min at pH 5. The 6 different pectins showed good emulsifying activity and stability at room temperature. CAOP had lower flocculation index (FI) compared with other pectins (FI≤279.09), and had small droplet size, with the maximum of 33.44 ìm. In conclusion, CAOP exhibited ideal emulsification property, which can be used as a potential substitute for food emulsifier.
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HU Xiaobo,LI Mengyuan,LIU Yong,et al. Effect of different extraction methods on emulsification properties ofpectins from orange peel[J]. Food and Fermentation Industries, 2019, 45(21): 187-194.
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