title: Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins.
abstract: Water-, chelator-, and alkali-soluble pectins were isolated from raw and heat-processed Jalapeño peppers (green and red) and their physiochemical and rheological properties were determined. The yield, tristimulus color, degree of methyl esterification, monosaccharide composition, molecular weights distribution, and protein content depended on ripening and heat processing. The viscosity properties of pectins were independent of ripening. The water-soluble pectin was the most abundant pectin. Pectins from grilled peppers showed the lowest L* values. The alkali-soluble pectin showed the highest protein content. The content of xylose, rhamnose, and mannose in pectins was highly altered by tested factors. The degree of methyl esterification of pectins ranged from 26.8 to 91.6%. The peak Mw of the main fraction of tested pectins was sequentially reduced by ripening and heat processing. Pectins from raw peppers showed the best viscosity properties.
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos s/n, Parque Industrial, CP 31570 Cd. Cuauhtémoc, Chihuahua, Mexico; Instituto Tecnológico de Sonora, Departamento de Biotecnología y Ciencias Alimentarias, 5 de Febrero No. 818 Sur, CP 85000 Cd. Obregón, Sonora, Mexico.
authors.forename: Olivia P
authors.initials: OP
authors.lastname: Ramos-Aguilar
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos s/n, Parque Industrial, CP 31570 Cd. Cuauhtémoc, Chihuahua, Mexico. Electronic address: jornelas@ciad.mx.
authors.forename: José de Jesús
authors.initials: Jde J
authors.lastname: Ornelas-Paz
authors.affiliation: Instituto Tecnológico de Sonora, Departamento de Biotecnología y Ciencias Alimentarias, 5 de Febrero No. 818 Sur, CP 85000 Cd. Obregón, Sonora, Mexico.
authors.forename: Saul
authors.initials: S
authors.lastname: Ruiz-Cruz
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos s/n, Parque Industrial, CP 31570 Cd. Cuauhtémoc, Chihuahua, Mexico.
authors.forename: Paul B
authors.initials: PB
authors.lastname: Zamudio-Flores
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Cuauhtémoc, Av. Río Conchos s/n, Parque Industrial, CP 31570 Cd. Cuauhtémoc, Chihuahua, Mexico.
authors.forename: Braulio
authors.initials: B
authors.lastname: Cervantes-Paz
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C.-Unidad Guaymas, Carretera al Varadero Nacional Km. 6.6, Col. Las Playitas, CP 85480 Guaymas, Sonora, Mexico.
authors.forename: Alfonso A
authors.initials: AA
authors.lastname: Gardea-Béjar
authors.affiliation: Universidad Autónoma de San Luis Potosí, Facultad de Ciencias Químicas, Manuel Nava No. 6, Zona Universitaria, CP 78210 San Luis Potosí, Mexico.
authors.forename: Jaime D
authors.initials: JD
authors.lastname: Pérez-Martínez
authors.affiliation: Universidad de Colima, Bioengineering Laboratory, Km. 9 carretera Coquimatlán-Colima, CP 28400 Coquimatlán, Colima, Mexico.
authors.forename: Vrani
authors.initials: V
authors.lastname: Ibarra-Junquera
authors.affiliation: Universidad Autónoma de San Luis Potosí, Facultad de Enfermería, Av. Niño Artillero No. 130, Zona Universitaria, CP 78210 San Luis Potosí, Mexico.
authors.forename: Jaime
authors.initials: J
authors.lastname: Reyes-Hernández
mesh_terms: D002627:Chemistry, Physical; D006358:Hot Temperature; D010368:Pectins / Q000737:chemistry* / Q000302:isolation & purification; D026321:Piperaceae / Q000737:chemistry*; D012212:Rheology; D012995:Solubility; D014783:Viscosity
chemical_list: D010368:Pectins
keywords: Cell-wall materials; Functional properties; New pectin sources; Physicochemical characteristics; Polysaccharides