Physicochemical and morphological characteristics of potato pectin with in‐situ acid‐induced gelation

Abstract

Pectin in the potato cell wall plays an important role in strengthening connections of intercellular junctions during thermal processing through in-situ acid-induced gelation (in-situ acid-induced gelation [AIG]). Thus, the variation in the physicochemical and structural characteristics of potato pectin with in-situ AIG was focused in this study. The intra-and intermolecular hydrogen bonding among (d-galacturonic acid) GalA units around 3400 cm -1 (absorbance intensity was increased from 50.9 to 70.7) in Fourier transform infrared spectra were enhanced in the pectin with in-situ AIG. The crystallinity of pectin with insitu AIG increased from 4.02% to 36.63%. Atomic force microscopy revealed that pectin with in-situ AIG was made up of wide linear strands with the length from 0.5 to 4.6 µm. Thermogravimetric and rheological analysis showed that the structure of potato pectin was more stable and resistant to heat processing after in-situ AIG. These observations proved that the complex structure of potato pectin with in-situ AIG linked with its thermal stability. K E Y W O R D Sgelation, hydrogen bond, potato pectin, thermal stability Practical Application: In-situ gelated pectin in the intercellular space caused a helpful structure modification of vegetable to maintain its hardness with heat process. This study will provide novel insights into the physicochemical

Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid-δ-Lactone

“…These techniques have elevated the extraction efficiency of potato pectin by directly destroying the linkages among pectin, hemicellulose, and cellulose, accompanied with the destruction of the pectin structure. Recent research has revealed that original pectin in potato cell walls could participate in maintaining the cell structure during food processing [ 14 , 15 , 16 ]. It was found that the acid-induced in situ gelation of pectin in the cell wall played a role in the significant increase in the hardness of cooked potato slices.…”