Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue
In this study, pectin was extracted using an acid method from potato residues of four cultivars, including Marco Gaoshan from Enshi, Hubei (HP), red-skinned and yellow-fleshed potatoes from the Yunnan Plateau (YP), russet-skinned potatoes from Dingxi, Gansu (GP), and yellow-skinned and yellow-fleshe...
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The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080105 |
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| author | Ruiping GAO Wei TANG Mingyan LIANG Wenbin ZHOU Li WU Qiaoyu WU Ruoruo WANG Jia LIU |
| author_facet | Ruiping GAO Wei TANG Mingyan LIANG Wenbin ZHOU Li WU Qiaoyu WU Ruoruo WANG Jia LIU |
| author_sort | Ruiping GAO |
| collection | DOAJ |
| description | In this study, pectin was extracted using an acid method from potato residues of four cultivars, including Marco Gaoshan from Enshi, Hubei (HP), red-skinned and yellow-fleshed potatoes from the Yunnan Plateau (YP), russet-skinned potatoes from Dingxi, Gansu (GP), and yellow-skinned and yellow-fleshed potatoes from Rugao, Jiangsu (JP). The extracted pectins were comparatively analyzed in terms of their structural characteristics, physicochemical properties, and antioxidant activities. Results showed that the extraction rates of four pectins followed the order of GP (19.87%)>YP (16.87%)>HP (13.09%)>JP (10.82%). All four pectins were classified as low-ester pectin with the degree of esterification from 23.82% to 41.13%. The monosaccharide composition characterization reveled that the proportion of galactose (46.56%~52.78%) was higher than that of galacturonic acid (31.77%~39.31%), indicating all four pectins were classified as RG-I pectin. In addition, the proportions and branching degrees of the RG-I were arranged in the order of YP>HP>GP>JP. The molecular weights of the pectins followed the order of YP (348.72 kDa)>HP (316.12 kDa)>GP (171.47 kDa) >JP (125.12 kDa). SEM structural observations revealed that HP and YP exhibited relatively regular flake-like structures, while JP presented a densely packed flocculent structure, and GP showed a network-like structure. The viscosity of the pectins followed the order of GP (1356.54 mPa·s)>JP (1079.28 mPa·s)>YP (203.17 mPa·s)>HP (101.82 mPa·s). Notably, the viscosity of GP and JP was significantly higher than those of HP and YP (P<0.05), which was closely related to the molecular weights of GP and JP being much lower than those of HP and YP, as well as the differences in their microstructures. The emulsifying abilities and emulsion stability of the pectins followed the order of YP> HP>GP>JP, which correlated positively with molecular weight and the proportion and branching degree of RG-I structural domains. The antioxidant activity followed the order of JP>GP>HP>YP, which correlated negatively with molecular weight and the proportion and branching degree of RG-I structural domains. This study will provide a theoretical reference for further exploring the gel properties and biological activity of potato pectin. |
| format | Article |
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| publishDate | 2025-07-01 |
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| spelling | doaj-art-e8e6dc67f7594e1a9b50e3a415cf86c42025-07-09T02:22:58ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-07-01461435236110.13386/j.issn1002-0306.20240801052024080105-14Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato ResidueRuiping GAO0Wei TANG1Mingyan LIANG2Wenbin ZHOU3Li WU4Qiaoyu WU5Ruoruo WANG6Jia LIU7School of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, ChinaSchool of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, ChinaSchool of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, ChinaSchool of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, ChinaSchool of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, ChinaInstitute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550025, ChinaInstitute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550025, ChinaInstitute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550025, ChinaIn this study, pectin was extracted using an acid method from potato residues of four cultivars, including Marco Gaoshan from Enshi, Hubei (HP), red-skinned and yellow-fleshed potatoes from the Yunnan Plateau (YP), russet-skinned potatoes from Dingxi, Gansu (GP), and yellow-skinned and yellow-fleshed potatoes from Rugao, Jiangsu (JP). The extracted pectins were comparatively analyzed in terms of their structural characteristics, physicochemical properties, and antioxidant activities. Results showed that the extraction rates of four pectins followed the order of GP (19.87%)>YP (16.87%)>HP (13.09%)>JP (10.82%). All four pectins were classified as low-ester pectin with the degree of esterification from 23.82% to 41.13%. The monosaccharide composition characterization reveled that the proportion of galactose (46.56%~52.78%) was higher than that of galacturonic acid (31.77%~39.31%), indicating all four pectins were classified as RG-I pectin. In addition, the proportions and branching degrees of the RG-I were arranged in the order of YP>HP>GP>JP. The molecular weights of the pectins followed the order of YP (348.72 kDa)>HP (316.12 kDa)>GP (171.47 kDa) >JP (125.12 kDa). SEM structural observations revealed that HP and YP exhibited relatively regular flake-like structures, while JP presented a densely packed flocculent structure, and GP showed a network-like structure. The viscosity of the pectins followed the order of GP (1356.54 mPa·s)>JP (1079.28 mPa·s)>YP (203.17 mPa·s)>HP (101.82 mPa·s). Notably, the viscosity of GP and JP was significantly higher than those of HP and YP (P<0.05), which was closely related to the molecular weights of GP and JP being much lower than those of HP and YP, as well as the differences in their microstructures. The emulsifying abilities and emulsion stability of the pectins followed the order of YP> HP>GP>JP, which correlated positively with molecular weight and the proportion and branching degree of RG-I structural domains. The antioxidant activity followed the order of JP>GP>HP>YP, which correlated negatively with molecular weight and the proportion and branching degree of RG-I structural domains. This study will provide a theoretical reference for further exploring the gel properties and biological activity of potato pectin.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080105potato residuepectinrheological propertiesemulsifying propertiesantioxidant activity |
| spellingShingle | Ruiping GAO Wei TANG Mingyan LIANG Wenbin ZHOU Li WU Qiaoyu WU Ruoruo WANG Jia LIU Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue Shipin gongye ke-ji potato residue pectin rheological properties emulsifying properties antioxidant activity |
| title | Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue |
| title_full | Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue |
| title_fullStr | Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue |
| title_full_unstemmed | Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue |
| title_short | Structure, Physicochemical Properties and Antioxidant Activities of Pectin Obtained from Different Varieties of Potato Residue |
| title_sort | structure physicochemical properties and antioxidant activities of pectin obtained from different varieties of potato residue |
| topic | potato residue pectin rheological properties emulsifying properties antioxidant activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080105 |
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