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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