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Characterization of partial acid hydrolysates of citrus pectin for their pasting, rheological and thermal properties

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Abstract

Pectin was subjected to acid hydrolysis with hydrochloric acid for 30 and 60 min to prepare partial hydrolysates (PH30 and PH 60). The influence of acid hydrolysis on the physico-chemical and functional properties were assessed for their potential applications in foods. Acid hydrolysis significantly reduced the molecular weight and viscosity of pectin in a time dependent manner. Steady shear properties revealed a shear-thinning behavior for NP and PH 30 while Newtonian behavior was observed for PH 60. Oscillatory measurements revealed a viscoelastic behavior for NP while a viscous liquid like behavior was observed for PH30. DSC measurements also revealed reduced thermal stability of pectin hydrolysates in comparison to native pectin. The results of the present study suggested that pectin hydrolysates with improved solubility can be used in various food products as a source of dietary fiber without modifying the texture and palatability of food products.

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Acknowledgements

The authors acknowledge the support extended by CIL, GJU Science & Technology, Hisar, India for providing the facility of DSC.

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  1. Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India

    Nidhi Dangi & Baljeet S. Yadav

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  1. Nidhi Dangi
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  2. Baljeet S. Yadav
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Correspondence to Baljeet S. Yadav.

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Dangi, N., Yadav, B.S. Characterization of partial acid hydrolysates of citrus pectin for their pasting, rheological and thermal properties. J Food Sci Technol 57, 2681–2692 (2020). https://doi.org/10.1007/s13197-020-04304-w

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  • DOI: https://doi.org/10.1007/s13197-020-04304-w

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