Optimization of pectin extraction from immature fruits of Guanxi pomelo by Lactobacillus plantarum fermentation

Authors

DING Hongxia, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
YANG Yuanfan, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China;Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, ChinaFollow
HUANG Shuan, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
NI Hui, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China;Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China

Corresponding Author(s)

杨远帆（1971—），女，集美大学教授，博士。E-mail: yuanfan@jmu.edu.cn

Abstract

Objective: This study aimed to optimize the pectin extraction yield from immature fruits of Guanxi pomelo by L. plantarum fermentation and analysis of the properties of pectin extracted by L.s plantarum fermentation. Methods: Taking the extraction yield of pectin as the index, orthogonal test was used to optimize the process conditions of fermentation of immature fruits of Guanxi pomelo by L. plantarum, and the content of galacturonic acid, degree of esterification, protein, water-holding capacity, oil-holding capacity, emulsifying activity and emulsion stability of pectin were determined. Results: The optimal conditions for fermentation of immature fruits of Guanxi pomelo by L. plantarum were as follows: fermentation temperature of 37 ℃, L. plantarum fermentation inoculum of 14%, liquid-solid ratio of 25∶1 (mL/g), and fermentation time of 12 h. Under the control of these conditions, the extraction yield of pectin was 11.60%, and the content of galacturonic acid; the degree of esterification, protein, water-holding capacity, oil-holding capacity, emulsifying activity and emulsion stabilities were about 26.13%, 68.58%, 0.53 g/g, 7.01 g/g, 14.33% and 33%, respectively. Conclusion: The extraction yield of pectin extracted by fermentation of L. plantarum was similar to that of the acid process, and the obtained pectin was highly esterified pectin with good application properties.

Publication Date

3-27-2024

First Page

192

Last Page

196

DOI

10.13652/j.spjx.1003.5788.2023.80385

Recommended Citation

Hongxia, DING; Yuanfan, YANG; Shuan, HUANG; and Hui, NI (2024) "Optimization of pectin extraction from immature fruits of Guanxi pomelo by Lactobacillus plantarum fermentation," Food and Machinery: Vol. 40: Iss. 2, Article 28.
DOI: 10.13652/j.spjx.1003.5788.2023.80385
Available at: https://www.ifoodmm.cn/journal/vol40/iss2/28

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