查看文章

The objective of this work was to extract and evaluate some functional properties (gelling and emulsification capacity, acidified milk drink stabilization) of pectin extracted from mango peel using an acidic ion chelator (citric acid) (pH 2.5, 2 h at 80 °C). The novel extraction method resulted in a high yield of pectin (MPP – mango peel pectin) having a very high DM (78.1%), high neutral sugar to uronic acid ratio and a high average molecular weight (M_w). Those chemical structural characteristics had a large impact on the obtained functional properties of the pectin. MPP (0.8%) was able to stabilize 5% oil-in-water emulsion for 30 days similarly to pectin from apple that had a comparable DM but a much lower neutral sugar to uronic acid ratio and a much lower M_w. Despite the high M_w that was expected to provide good gelling properties, MPP did not form a strong gel even at high concentrations of pectin and sugar at …