"Green labelled” pectins with gelling and emulsifying properties can be extracted by enzymatic way from unexploited sources - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Article Dans Une Revue Food Hydrocolloids Année : 2009

"Green labelled” pectins with gelling and emulsifying properties can be extracted by enzymatic way from unexploited sources

Résumé

Functional properties of “green labelled” pectins extracted with enzymes from chicory root, citrus peel and cauliflower by-products were assessed. Chicory and citrus pectins were selected to study their gelling properties, while cauliflower pectin was chosen to investigate its emulsifying ability. High methoxy chicory and citrus pectins were shown to gel in the presence of sucrose at acidic pH, whereas their corresponding low methoxy pectins were able to gel in the presence of calcium. Additionally, HM cauliflower pectin exhibited emulsifying ability. Atomic Force Microscopy was used to better understand the gelling mechanism of pectins and particularly the first steps of gel setting. The present work demonstrates that “green labelled” enzyme-extracted pectins can be successfully used as gelling or emulsifying agents. The present study allows enhancing the value of “green” extraction of pectins, since such extraction leads to products with good functional properties that can directly be used for food and non-food purposes.
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Dates et versions

hal-02658915 , version 1 (30-05-2020)

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Agata Zykwinska, Cedric Gaillard, Marie-Hélène Boiffard, Jean-François Thibault, Estelle Bonnin. "Green labelled” pectins with gelling and emulsifying properties can be extracted by enzymatic way from unexploited sources. Food Hydrocolloids, 2009, 23, pp.2468-2477. ⟨10.1016/j.foodhyd.2009.07.010⟩. ⟨hal-02658915⟩

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