The aim of this study was to increase the value of valorize passion fruit peels(PFP). PFP was extracted by acid and then modified with octenyl succinic anhydride (OSA) to yield pectin octenyl succinate anhydride (POSA). The zeta potential, particle size, rheological properties, and microstructure of PFP and POSA were examined and compared with commercial citrus pectin (CP) to illustrate the stabilizing effects of PFP and POSA on acidified milk drink (AMD). The results show that the addition of PFP, POSA, or CP at 2.0 g/L could increase the absolute value of the ζ-potential at pH 4.68, reduce the effective particle size and prevent the formation of milk protein aggregates. The stability effect was POSA>PFP>CP. Besides, PFP and POSA also could improve the shear resistance, viscoelastic moduli (G′ and G″) of the AMD emulsion, accompanying with changes in gel properties. These results provided a theoretical basis and a perspective for passion fruit pectin. And its OSA derivative could be potentially used as stabilizers in food industries in the future.
LI Shuai
,
AI Lianzhong
,
ZHANG Hui
,
SONG Zibo
,
LAI Phoency
. Study on the stabilizing effects of passion fruit pectin and its octenylsuccinate anhydride product on acidified skim milk drink[J]. Food and Fermentation Industries, 2020
, 46(11)
: 151
-156
.
DOI: 10.13995/j.cnki.11-1802/ts.023879
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