Food and Fermentation Industries >

2023 , Vol. 49 >Issue 21: 153 - 160

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036669

K+ induced Premna microphylla Turcz pectin gelation

  • HE Chao ,
  • YIN Lebin ,
  • HE Pan ,
  • ZOU Wenguang ,
  • LIU Cong ,
  • LONG Pan ,
  • LI Minjuan
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  • 1(School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China)
    2(Research Institute of Zhong Nan Grain and Oil Foods Co.Ltd., Changsha 410000, China)

Received date: 2023-07-05

  Revised date: 2023-07-26

  Online published: 2023-12-08

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Abstract

Premna microphylla Turcz is rich in pectin, and it has important application prospects to improve the gel strength of pectin. In this study, K+ was used to induce P. microphylla pectin gelation, which was analyzed by dynamic rheological analysis, hardness, water holding capacity (WHC) testing, X-ray diffraction (XRD), microstructure observation, and Fourier transform infrared (FT-IR) spectroscopy testing. Results showed that the K+ concentration had a significant effect on the formation of AOP gels, and the best AOP gel strength was detected when the K+ concentration was 0.6 mol/L. When the K+ concentration was further increased from 0.6 to 0.7 mol/L, the AOP gel properties were weakened. Gel force analysis showed that K+-induced AOP gelation was mainly caused by electrostatic shielding and hydrogen bonding. When a certain concentration of K+ was added, K+ would combine with the free carboxyl groups on the pectin chains to produce an electrostatic shielding effect, which reduced the electrostatic repulsion within and between AOP molecules, decreased the swelling of AOP, and brought the pectin molecules closer to each other. Meanwhile, hydrogen bonds within and between AOP molecules would be formed through hydroxyl groups and undissociated carboxyl groups on pectin chains, which led to intermolecular bonding and gel formation of pectin. The results provided some references for the study of the mechanism of monovalent cation-induced pectin gelation.

Key words： Premna microphylla Turcz; pectin; gelation

Cite this article

HE Chao , YIN Lebin , HE Pan , ZOU Wenguang , LIU Cong , LONG Pan , LI Minjuan . K+ induced Premna microphylla Turcz pectin gelation[J]. Food and Fermentation Industries, 2023 , 49(21) : 153 -160 . DOI: 10.13995/j.cnki.11-1802/ts.036669

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