Abstract: The physicochemical properties and chromatic aberration of passion fruit pectin were compared with that of commercial citrus pectin. Fourier transform infrared spectroscopy was analyzed, texture properties were measured, and the effects of mass concentration of pomegranate peel pectin, sucrose addition, pH, temperature, and metal ion type on the gel strength and water holding capacity of passion fruit pectin were also discussed. The results showed that the pectin color of passion fruit peel was yellow-brown. After physical and chemical properties measurement and infrared spectrum analysis, all indexes of passion fruit peel pectin meet national standards. The degree of esterification and galacturonic acid were (66.46±0.41)% and (81.99±1.54)% respectively, which belongs to high-ester pectin. After adding passion fruit peel pectin, the gel texture properties were improved. Gel strength and water holding capacity were positively correlated with pectin mass concentration in passion fruit peels. With the increase of sucrose mass concentration, temperature and pH, the pectin content increased at first and then decreased. Adding Ca2+ and Cu2+ during the gelation process could improve the gelation properties of passion fruit pectin.
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