以商品柑橘果胶和苹果果胶为对照,研究番茄皮渣果胶的分子结构和流变学性质。番茄皮渣果胶半乳糖醛酸含量为56.25%,酯化度为47.40%,为低酯果胶。番茄果胶的中性糖组成占比最高依次为半乳糖、鼠李糖、甘露糖、葡萄糖、阿拉伯糖和岩藻糖,其鼠李糖半乳糖醛酸聚糖I型(RG-I)含量较高,但RG-I区域的分支化度较低。番茄果胶属于非牛顿流体中的假塑性流体,具有剪切变稀的现象。其表观黏度较高,黏流活化能显著小于柑橘果胶,说明番茄果胶的黏度较高且具有较好的温度稳定性。在动态流变学实验中,番茄果胶的储能模量大于损耗模量,说明其更多的表现为弹性而非黏性。番茄果胶的储能模量和损耗模量大于柑橘果胶和苹果果胶,说明其黏弹性更高。该研究结果表明,番茄果胶具有比商品柑橘果胶和苹果果胶更好的增稠性质和凝胶性,为番茄果胶资源的开发利用提供了理论依据。
Structural and rheological properties of pectins from tomato pomace were investigated compared to commercial citrus pectin and apple pectin.Results showed that the galacturonic acid content and degree of esterification from tomato pectin were 56.25% and 47.40%, respectively.Among all neutral sugars, galactose had the highest content in tomato pectin, followed by rhamnose, mannose, glucose, arabinose, and fucose.Compared to commercial pectins, tomato pectin had a higher proportion of the RG-I region, but its RG-I region had a lower degree of branching.Tomato pectin belonged to non-Newtonian fluid, specifically pseudoplastic fluid, and exhibited shear-thinning property.It had a higher apparent viscosity and lower activation energy than citrus pectin, indicating that tomato pectin had a higher viscosity and better stability.The storage modulus of tomato pectin was greater than the loss modulus, indicating that it was more elastic.The storage and loss modulus of tomato pectin were higher than those of citrus pectin and apple pectin, indicating tomato pectin was more viscoelastic.It could be concluded that tomato pectin had better thickening and gelling properties, and could be developed as a thickening and gelling agent.This research provided a theoretical foundation for the development of tomato pectin.
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