食品科学2026，Vol.47Issue(5)：217-229,13.DOI:10.7506/spkx1002-6630-20250921-163
干燥方式对柠檬果胶结构特性、流变行为及凝胶性能的影响
Effects of Drying Methods on the Structural,Rheological,and Gelation Properties of Lemon Pectin
摘要
Abstract
This study compared the differences in structural,rheological,and gelling properties between pectin extracted from fresh(SF)and dried(GF)lemon peel.The results indicated that drying treatment significantly altered the molecular structure of pectin.SF pectin exhibited higher galacturonic acid content(308.94 mg/g),weight average molecular mass(343.67 kDa),and esterification degree(64.88%),with a structure predominantly composed of linear homogalacturonan(HG).In contrast,GF pectin showed a higher proportion of neutral sugars,greater branching(R3=0.127),lower weight average molecular mass(212.62 kDa),and a reduced degree of esterification(56.57%).Small-angle X-ray scattering analysis revealed that SF pectin possessed a larger radius of gyration(Rg=22.31 nm)and a smaller cross-sectional radius(Rc=8.18 nm),indicating an extended,slender,and more rigid rod-like conformation.Conversely,GF pectin exhibited a smaller Rg(22.23 nm)and a larger Rc(8.66 nm),suggesting a more compact molecular conformation with a thicker cross-section.Rheological analysis demonstrated that both types of pectin exhibited shear-thinning behavior and their flow curves were fitted by the power-law model.Due to its more extended molecular conformation,SF pectin exhibited higher viscosity and viscosity coefficient(k).Dynamic oscillatory tests further indicated that SF pectin had higher storage modulus(G')and loss modulus(G"),exhibiting superior gel strength,thermal stability,and mechanical properties(such as hardness)compared with GF pectin.As temperature increased,the viscosity of the system decreased,and the fluid behavior approached that of a Newtonian fluid.SF pectin demonstrated higher flow activation energy,indicating greater temperature sensitivity.This study,from the perspective of molecular conformation,elucidated the mechanism by which drying treatment affected pectin functionality by causing its degradation and structural reorganization,providing a theoretical basis for selecting processing methods for raw materials in lemon pectin extraction.关键词
柠檬果胶/干燥处理/分子结构/构象分析/流变特性/凝胶特性Key words
lemon pectin/drying treatment/molecular structure/conformational analysis/rheological properties/gelling properties分类
轻工纺织引用本文复制引用
马丹华,毕金峰,崔秋檀,刘雁成,易建勇..干燥方式对柠檬果胶结构特性、流变行为及凝胶性能的影响[J].食品科学,2026,47(5):217-229,13.基金项目
"十四五"国家重点研发计划重点专项(2024YFD2100603) （2024YFD2100603）
