Infrared spectroscopy, ion chromatography and HPLC were used to analyze the changes of pectin components and their contents during pepper peeling by solid-state fermentation. The results showed that the water-soluble pectin and acid-soluble pectin were high degree of esterification pectin, while the chelating pectin was low degree of esterification pectin. The content of water-soluble pectin increased in the first 36 h and then decreased during fermentation, while the content of acid-soluble pectin and chelating pectin increased after ripening with ethephon and then decreased during the whole fermentation process. Galacturonic acid in the pectin backbone was degraded rapidly in 24～48 h. Arabinose in the branch chain was degraded rapidly in 12～24 h, while galactose in the branch chain was degraded rapidly in 12～24 h. Galactose and arabinose were almost completely degraded in 48～60 h. This suggests that the pepper peeling is mainly.
Mengjie, WANG; Sixin, LIU; Haiming, CHEN; Qisong, HU; and Congfa, LI
"Studies on degradation of pectin during pepper peeling by solid-state fermentation,"
Food and Machinery: Vol. 32:
4, Article 4.
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/4
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