Structure, physicochemical characterisation and properties of pectic polysaccharide from Premma puberula pamp.

Food manufacturers are increasingly demanding novel natural emulsifiers. In the current study, physicochemical properties of pectin were obtained from Premna puberula Pamp. (PP) were studied systematically to develop natural emulsifiers further. The structural characterisation was performed using gas chromatography-mass spectrometry, scanning electron microscopy, X-ray diffraction, Fourier-transform infrared spectroscopy, and nuclear magnetic resonance. We discovered that PP was high-methoxy pectin with rich arabinose and galactose side chains (Ara + Gal)/Rha = 3.27 and Mη = 292.25 kDa) and was mainly amorphous material with a small amount of microcrystalline structure. Moreover, PP exhibited an excellent thermal stability and shear thinning phenomenon, a characteristic of non-Newtonian fluids. It exhibited significantly considerable emulsification performance. Additionally, its gelling properties and antioxidant effects were better than commercial pectins (citrus pectin and apple pectin). Therefore, P. puberula containing homogalacturonan (32.57%) and rhamnogalacturonan-I (36.45%) is a potential source of natural emulsifier and rheological modifier, which can be used in a variety of products.