Effect of Ultrasonic Treatment on Vitis vinifera L. Cell Wall Pectin Components

Yiwen YANG; Dajing LI; Yihong BAO; Meimei NIE; Chunju LIU; Chunquan LIU; Yadong XIAO; Liying NIU; Haihong WU

doi:10.13386/j.issn1002-0306.2023020249

Shipin gongye ke-ji (Nov 2023)

Effect of Ultrasonic Treatment on Vitis vinifera L. Cell Wall Pectin Components

Yiwen YANG,
Dajing LI,
Yihong BAO,
Meimei NIE,
Chunju LIU,
Chunquan LIU,
Yadong XIAO,
Liying NIU,
Haihong WU

Affiliations

Yiwen YANG: College of Life Sciences, Northeast Forestry University, Harbin 150040, China
Dajing LI: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Yihong BAO: College of Life Sciences, Northeast Forestry University, Harbin 150040, China
Meimei NIE: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Chunju LIU: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Chunquan LIU: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Yadong XIAO: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Liying NIU: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Haihong WU: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2023020249
Journal volume & issue: Vol. 44, no. 22
pp. 92 – 101

Abstract

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In order to clarify the content and structural changes of different pectin fractions in grape cell walls under ultrasonic treatment, the grapes were treated with different ultrasonic time and ultrasonic power in this study, and the content of pectin fractions, composition of monosaccharides and structural changes of grape cell walls were analyzed by means of carbazole sulfuric acid method, PMP pre-column derivatization, high-performance liquid gel chromatography , scanning electron microscopy, Fourier transform infrared spectroscopy and circular dichroism. Results showed that the highest and the lowest contents in fresh grape cell walls were alkali-soluble pectin (NSP) and chelate pectin (CSP), respectively, and they were 27.41 mg/g AIR and 8.25 mg/g AIR. The total pectin decreased after ultrasonic treatments, in which the water-soluble pectin (WSP) increased and the CSP and NSP decreased. A total of six monosaccharides were detected in three pectins, and the monosaccharides of different pectin were not the same. The galactose and arabinose were high in WSP, the glucuronic acid was the most abundant of CSP and the rhamnose were the highest in NSP. After ultrasonic treatment, the contents of monosaccharides decreased, while the composition did not change, and the main chain structure of pectin was no change, but the linear structure and the degree of branch chain were changed. With the increase of ultrasonic times and powers, the molecular weight of different pectins declined gradually. And in the microstructure showed a more loose morphology. In addition, ultrasonic treatment had an effect on the structure and chain conformation of CSP and NSP, which made their maximum response values shift, and the effect of ultrasonic power was more significant. In conclusion, ultrasonic treatment could reduce the pectin and monosaccharide contents in grape cell walls, and affect the molecular linear structure and molecular chain conformation of pectin. These results can provide theoretical basis for the quality change of grape products under ultrasonic treatment.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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