Molecular characterization, physico-chemical and functional properties of tomato fruit pectin

Abstract

Pectin, a polysaccharide composed of linear polymers of D-galactopyranosyl uronic acid units affects the consistency and textural properties of various tomato products. High methoxyl water soluble pectins from two tomato cultivars CC-406 and H-9478 were similar in their physico-chemical and molecular structure compared to high methoxyl commercial citrus pectin. The functional properties such as gelation and emulsification were slightly superior in citrus pectin than tomato pectins. In both tomato and citrus pectins, the gel strength increased with an increase in sucrose (50 to 60%) and pectin concentrations (1 to 2%), and with a decrease in pH (5 to 2). However, the emulsion stability decreased with an increase in oil concentration (5 to 30%). It was concluded that tomato pectins have potential as a food ingredient.