Diversiform okra dry powders were prepared and controlled-temperature ultrasonic-assisted extraction (CTUAE) was then utilized to obtain okra pectin (OP) from the preparative powders. During processing of hybrid techniques, 6 types of dry powders were prepared through different drying technologies (hot air drying, HD; freeze-drying, FD) and meshes (60, 80, 120 meshes) at first. Next, the extraction yield, physicochemical and function characteristics, and molecular structure of OP were analyzed with or without CTUAE technique. Meanwhile, the time–frequency domains of acoustic fields during extraction process of OP were monitored to analyze the effects of ultrasonic fields. Results showed that OP main chains with less cracking by FD than that by HD; the yield, GalA, esterification degree (DE), M_w and viscosity of OP increased, but its particle size decreased. Water holding capacity (WHC) and oil holding capacity (OHC) of OP by HD were more prominent. Secondly, HD OP had dendritic rigid chains, while FD OP had flexible chains with multiple branches. For HD OP, as meshes of okra dry powders decreased, GalA, viscosity and emulsification ability decreased; while gel strength and thermal stability increased. For FD OP, the reduction of meshes improved thermal stability. Above all, CTUAE technique increased the yield and GalA, and decreased DE, M_w and particle size of OP. In terms of functional characteristics, the technique also improved gel strength, resilience and viscoelasticity, enhanced emulsifying stability, WHC and thermal stability, and reduced viscosity. Finally, the correlation between functional and structural characteristics of OP was quantified, and some suggestions were made for its application in food areas.

制备多种不同形态的秋葵干粉，然后利用控温超声辅助提取（CTUAE）从制备的粉末中获得秋葵果胶（OP）。在混合技术的加工过程中，首先通过不同的干燥技术（热风干燥，HD；冷冻干燥，FD）和目数（60、80、120目）制备了6种干粉。其次，分别采用或不采用CTUAE技术对OP的提取率、理化和功能特性以及分子结构进行了分析。同时，对 OP 提取过程中声场的时频域进行监测，分析超声场的影响。结果表明，FD对OP主链的裂解比HD裂解少；产率，GalA，酯化度（DE），M _wOP的粘度增加，但粒径减小。HD对OP的持水能力（WHC）和持油能力（OHC）更为突出。其次，HD OP具有树枝状刚性链，而FD OP具有多分支的柔性链。对于HD OP，随着秋葵干粉目数的减少，GalA、粘度和乳化能力下降；同时凝胶强度和热稳定性增加。对于 FD OP，网格的减少提高了热稳定性。最重要的是，CTUAE 技术提高了产量和 GalA，降低了 DE、M _w和 OP 的粒径。在功能特性方面，该技术还提高了凝胶强度、回弹性和粘弹性，增强了乳化稳定性、WHC 和热稳定性，并降低了粘度。最后，量化了OP的功能和结构特征之间的相关性，并对其在食品领域的应用提出了一些建议。