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Characterization of Anthocyanin-Bound Pectin-Rich Fraction Extracted from New Zealand Blackcurrant (Ribes nigrum) Juice
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-07-08 , DOI: 10.1021/acsfoodscitech.0c00128 Nurhazwani Salleh 1 , Kelvin K. T. Goh 1 , Ian M. Sims 2 , Tracey J. Bell 2 , Lee M. Huffman 3 , Mike Weeks 4 , Lara Matia-Merino 1
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-07-08 , DOI: 10.1021/acsfoodscitech.0c00128 Nurhazwani Salleh 1 , Kelvin K. T. Goh 1 , Ian M. Sims 2 , Tracey J. Bell 2 , Lee M. Huffman 3 , Mike Weeks 4 , Lara Matia-Merino 1
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This study was conducted because of the limited knowledge of polyphenols that are bound to pectin in blackcurrant juice. A dialyzed ethanol-precipitated fraction isolated from blackcurrant juice was found to contain carbohydrate (78% w/w), uronic acid (21% w/w), protein (4.8% w/w), anthocyanin (3.9% w/w), and calcium (2.2% w/w). The pectin-rich fraction had a pKa value of 1.67, a ζ-potential of −23.1 mV (pH 4.8), and a degree of esterification of 65.2%. Constituent sugar analysis showed mostly galacturonic acid, rhamnose, arabinose, and galactose, and NMR spectroscopic analysis showed that it was rich in rhamnogalacturonans with arabinogalactan side chains. This fraction was highly pigmented, with cyanidin 3-O-rutinoside being the major anthocyanin. Liquid chromatography showed anthocyanins retained in the fraction that failed to be extracted by methanol, suggesting the presence of bound anthocyanins. Multiangle laser light scattering data showed the presence of two fractions, ∼283 kDa present at 14.6% w/w and ∼97 kDa at 85.5% w/w. The latter also produced a higher UV280 nm signal, signifying that proteins and/or polyphenols were present mainly in the second fraction. The existence of bound anthocyanins and proteins in pectin indicates the complexity of this biopolymer, which can help to elucidate the instability issues that can arise when blackcurrant juice is mixed with other ingredients in food systems.
中文翻译：
从新西兰黑加仑 ( Ribes nigrum ) 汁中提取的富含花青素的果胶组分的表征
进行这项研究是因为对黑加仑汁中与果胶结合的多酚的了解有限。发现从黑加仑汁中分离出的透析乙醇沉淀部分含有碳水化合物 (78% w/w)、糖醛酸 (21% w/w)、蛋白质 (4.8% w/w)、花青素 (3.9% w/w)和钙（2.2% w/w）。富含果胶的部分的 ap K a值为 1.67，ζ 电位为 -23.1 mV (pH 4.8)，酯化度为 65.2%。成分糖分析显示主要为半乳糖醛酸、鼠李糖、阿拉伯糖和半乳糖，NMR光谱分析显示其富含具有阿拉伯半乳聚糖侧链的鼠李糖半乳糖醛酸。这部分是高度着色的，含有花青素 3- O-rutinoside 是主要的花青素。液相色谱显示花青素保留在甲醇提取失败的馏分中，表明存在结合的花青素。多角度激光散射数据显示存在两个部分，~283 kDa 以 14.6% w/w 存在，~97 kDa 以 85.5% w/w 存在。后者还产生了更高的 UV 280 nm信号，表明蛋白质和/或多酚主要存在于第二部分。果胶中结合花青素和蛋白质的存在表明这种生物聚合物的复杂性，这有助于阐明当黑加仑汁与食品系统中的其他成分混合时可能出现的不稳定性问题。
更新日期：2021-07-16
中文翻译：
从新西兰黑加仑 ( Ribes nigrum ) 汁中提取的富含花青素的果胶组分的表征
进行这项研究是因为对黑加仑汁中与果胶结合的多酚的了解有限。发现从黑加仑汁中分离出的透析乙醇沉淀部分含有碳水化合物 (78% w/w)、糖醛酸 (21% w/w)、蛋白质 (4.8% w/w)、花青素 (3.9% w/w)和钙（2.2% w/w）。富含果胶的部分的 ap K a值为 1.67，ζ 电位为 -23.1 mV (pH 4.8)，酯化度为 65.2%。成分糖分析显示主要为半乳糖醛酸、鼠李糖、阿拉伯糖和半乳糖，NMR光谱分析显示其富含具有阿拉伯半乳聚糖侧链的鼠李糖半乳糖醛酸。这部分是高度着色的，含有花青素 3- O-rutinoside 是主要的花青素。液相色谱显示花青素保留在甲醇提取失败的馏分中，表明存在结合的花青素。多角度激光散射数据显示存在两个部分，~283 kDa 以 14.6% w/w 存在，~97 kDa 以 85.5% w/w 存在。后者还产生了更高的 UV 280 nm信号，表明蛋白质和/或多酚主要存在于第二部分。果胶中结合花青素和蛋白质的存在表明这种生物聚合物的复杂性，这有助于阐明当黑加仑汁与食品系统中的其他成分混合时可能出现的不稳定性问题。
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