Insights into the structural alterations of different pectin fractions and their impact on enzymatic browning during apple pulp processing
文献类型： 外文期刊
作者： Wang, Wenyue 1 ; Hu, Jiaxing 1 ; Xu, Ying 1 ; Li, Xuan 1 ; Bi, Jinfeng 1 ;
作者机构： 1.Minist Agr & Rural Affairs Peoples Republ China, Inst Food Sci & Technol, Key Lab Agroprod Proc, CAAS, Beijing 100193, Peoples R China
关键词： Apple processing; Pectin structure; CaCl2 pretreatment; Enzymatic browning
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 492 卷
页码：
收录情况： SCI
摘要： Apple pulp browning is closely related to polyphenol enzymatic oxidation and cell wall structural alterations during processing. This study investigates the structural characteristics of water-soluble pectin (WSP), chelatesoluble pectin (CSP), and sodium carbonate-soluble pectin (NSP), and their variations' impact on enzymatic browning in browning pulp (BR), CaCl2 pretreated pulp (CA), and fresh control (FC) apple groups. In BR, pectin degradation involved altered chain conformations, reduced RG-I branching in CSP and increased RG-I linearity in NSP, leading to compromised cell wall integrity. Conversely, CaCl2 pretreatment enhanced esterification and promoted formation of characteristic linkages (1,3-alpha-Galp, 1,4-beta-Galp, and T-beta-Galp) in WSP, contributing to reduced browning. Additionally, CaCl2 stabilized cell wall by reinforcing cross-linking in CSP and NSP, particularly within RG regions, thereby limiting their conversion to WSP, and maintained high molecular weight in NSP due to a high HG content. These findings highlight the crucial role of pectin structure in enzymatic browning.
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