Oxalic extraction of high methoxyl pectin and its application as a stabiliser

Abstract

The objective of this work was to extract high methoxyl (HM) pectin with oxalic acid, characterise its physicochemical properties and evaluate its dispersion stability in acidified milk drink (AMD). HPSEC-MALLS analysis revealed that the obtained HM pectin was high in molecular weight (522.4 kDa). The ζpotential of the obtained HM pectin in aqueous solution at pH 4.0 was −31.5 mV. The AFM images proved that the obtained HM pectin contained several long linear molecules. The apparent diameter of AMD stabilised by the obtained HM pectin was 636 nm at the concentration of 3.0½. The stability analysis of AMD and the microscopic observation with confocal laser scanning microscopy (CLSM) proved that the obtained HM pectin was a prominent stabiliser in AMD.

Preparation of W/O/W Lactiplantibacillus plantarumL3 microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems

“…A stretching vibration peak of O-H appeared at 3444.95 cm À1 , which was the absorption peak corresponding to the stretching vibration of intramolecular and intermolecular hydroxyl group (Abid et al 2017). For mLMP22, mLMP18 and An AFM is a powerful tool to examine the microstructure of pectin treated with PME, which is mainly used to sense the contact with the sample surface through the probe and reflect the sample surface according to the change of atomic force (Chong et al 2015;Yang et al 2017;Huang et al 2021). Hydroxyl groups on pectin chains could strengthen intermolecular and intramolecular interactions which might lead to a powerful molecular aggregation of the chains (Ridley 2001; Ji et al 2018).…”

“…2017; Huang et al . 2021). Hydroxyl groups on pectin chains could strengthen intermolecular and intramolecular interactions which might lead to a powerful molecular aggregation of the chains (Ridley 2001; Ji et al .…”