Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins. (22nd January 2015)

• Record Type: Journal Article
• Authors: Ramos-Aguilar, Olivia P.; Ornelas-Paz, José de Jesús; Ruiz-Cruz, Saul; Zamudio-Flores, Paul B.; Cervantes-Paz, Braulio; Gardea-Béjar, Alfonso A.; Pérez-Martínez, Jaime D.; Ibarra-Junquera, Vrani; Reyes-Hernández, Jaime
• Is Part Of: Carbohydrate polymers. Volume 115(2015)
• Page Start: 112
• Page End: 121
• Publication Date: 2015-01-22
• Subjects: Polysaccharides -- Cell-wall materials -- Functional properties -- Physicochemical characteristics -- New pectin sources; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2014.08.062
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Processing altered the monosaccharide composition and esterification of pectins. Chelator-soluble pectin showed the highest molecular weight. Heat processing reduced the peak molecular weight of the main pectin fraction. Alkali-soluble pectin from tested peppers showed the highest protein content. Pectin viscosity was independent of ripening stage of fruits. Abstract: Water-, chelator-, and alkali-soluble pectins were isolated from raw and heat-processed Jalapeño peppers (green and red) and their physiochemical and rheological properties were determined. The yield, tristimulus color, degree of methyl esterification, monosaccharide composition, molecular weights distribution, and protein content depended on ripening and heat processing. The viscosity properties of pectins were independent of ripening. The water-soluble pectin was the most abundant pectin. Pectins from grilled peppers showed the lowest L * values. The alkali-soluble pectin showed the highest protein content. The content of xylose, rhamnose, and mannose in pectins was highly altered by tested factors. The degree of methyl esterification of pectins ranged from 26.8 to 91.6%. The peak M w of the main fraction of tested pectins was sequentially reduced by ripening and heat processing. Pectins from raw peppers showed the best viscosity properties.