Characterizations of a pectin extracted from Premna microphylla turcz and its cold gelation with whey protein concentrate at different pHs

Pan, Ming-Kai; Zhou, Fangfang; Shi, Ronghua; Liu, Yong; Zhang, Qiang; Wang, Junhui

doi:10.1016/j.ijbiomac.2019.08.074

Cited by 23 publications

(3 citation statements)

References 35 publications

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“…This also implied that an interaction between INU and protein occurred. It was likely attributed to the interaction of SPI and INU in the mixed system to form soluble polymers, and the creation of macromolecular protein aggregates was reduced [46] . At the same time, INU was a substance with spatial stability that prevented the motion of protein molecules and avoided the aggregation and precipitation of proteins, thus reducing turbidity.…”

Section: Resultsmentioning

confidence: 99%

Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties

Wang,

Yang,

Sun

et al. 2024

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties

Wang,

Yang,

Sun

et al. 2024

Ultrasonics Sonochemistry

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“…Although there was no esterified carboxylic group absorption peak near 1740 cm −1 , pectin in GSDF and OSDF demonstrated a strong absorption peak near 1619 cm −1 . This showed that the degree of esterification of pectin in GSDF and OSDF was relatively low under ultrasonic‐assisted composite enzyme extraction conditions, being deemed a pectin with low degree of methoxylation (Pan et al., 2019). According to Wang et al.…”

Section: Resultsmentioning

confidence: 99%

Dietary fiber extraction from citrus peel pomace: Yield optimization and evaluation of its functionality, rheological behavior, and microstructure properties

Chen

Jiang

et al. 2023

Journal of Food Science

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Citrus fruits were widely used in processing and production, generating a large amount of peel pomace and a low utilization rate, resulting in substantial economic losses and environmental risks. It was important to extract compounds from citrus peel pomaces and find suitable preparation methods to improve their yield and physicochemical properties. Grapefruit peel pomace (GP) and navel orange peel pomace (OP) were used as raw materials in this study to prepare green and edible soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). Analysis was done on the effects of solid–liquid ratio, cellulase hydrolysis time, cellulase dosage, and ultrasonic time on dietary fiber (DF) yield. To obtain the best DF preparation conditions, we used range analysis, variance analysis, and orthogonal experimental design. We also analyzed the structural, physicochemical, and rheological characteristics of SDF and IDF. According to the study's findings, SDF and IDF showed a loose and expansive structure with reduced particle size, higher specific surface area, and noticeably better physical and chemical properties after treating GP and OP with ultrasound‐assisted composite enzyme method. Both SDF solution and IDF suspension were discovered through rheological analysis to be non‐Newtonian pseudoplastic fluids, which was advantageous for expanding their applications in the field of food packaging. In conclusion, DF prepared using the ultrasound‐assisted composite enzyme method was an excellent source of edible packaging materials, offering a benchmark for the recycling of other citrus peel wastes and ultimately paving the way for new methods of recycling citrus waste.

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“…it's based on the principle of pectin gelation to produce fairy tofu. With the fresh Premna as raw materials, the production process of pure natural fairy tofu was adopted (Pan, 2019;Elmaidomy, 2019). With the moisture content, water retention, and yield of fairy tofu as evaluation indicators, an analysis of single-factor experimental results by controlled variable statistical methods revealed the effects of material-liquid ratio, drying temperature (Premna), and grinding temperature on the quality of fairy tofu.…”

Section: Introductionmentioning

confidence: 99%

Response Surface Optimization of Pure Natural Fairy Tofu Production Process

He,

Yin,

Zou

et al. 2023

BIO Web Conf.

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This experiment was centred on the concept of using pectin gel to manufacture fairy tofu in order to determine the ideal parameters for the creation of natural fairy tofu. Based on the single-factor test, The Box-Behnken central combination design approach was employed to investigate the optimal production process of fairy tofu. According to the findings, there were substantial changes (P<0.05) in the qualitative attributes of tofu at varied material-to-liquid ratios, drying temperatures (the leaves of Premna microphylla Turcz) and grinding temperatures during the production process. The optimal process parameters were: material-to-liquid ratio of 1:60 (g:g), drying temperature of 20 °C and a grinding temperature of 90 °C. The yield of fairy tofu produced under this process parameter was 46.02 g/g, which was 55.33% higher than the yield of fairy tofu produced by the unoptimized process. It indicated that the optimized process conditions for the production of pure natural fairy tofu are feasible and can produce a high-yield and high-quality of fairy tofu. This study provides a theoretical basis for the reuse of the leaves of Premna microphylla Turcz. and lays the foundation for the large-scale production of fairy tofu.

show abstract

Characterizations of a pectin extracted from Premna microphylla turcz and its cold gelation with whey protein concentrate at different pHs

Cited by 23 publications

References 35 publications

Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties

Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties

Dietary fiber extraction from citrus peel pomace: Yield optimization and evaluation of its functionality, rheological behavior, and microstructure properties

Response Surface Optimization of Pure Natural Fairy Tofu Production Process

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