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Changes in molecular structure of citrus pectin in acidic environments at ambient temperature

文献类型： 外文期刊

作者： Ma, Mengyu 1 ; Cui, Jiefen 3 ; Zhang, Yuyang 1 ; Blecker, Christophe 2 ; Zheng, Jinkai 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

2.Univ Liege, Dept Food Sci & Formulat, Gembloux Agrobio Tech, B-5030 Gembloux, Belgium

3.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China

关键词： Pectin; Acidic environment; Ambient temperature; Chemical structure; Change

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：12.5； 五年影响因子：11.9 ）

ISSN： 0144-8617

年卷期： 2025 年 356 卷

页码：

收录情况： SCI

摘要： The environmental pH regulates the chemical structure and functional properties of pectin, but the structural changes, especially in acidic environments at ambient temperature, have not been studied. In this study, as acidity increased from pH 7.0 to 1.0, the molecular weight of pectin decreased gradually from 1.90 x 105 to 0.36 x 105 g/mol, while the size of the HG region increased from 75.37 % to 85.49 % with an increased degree of esterification. Notably, visualization tools, chemical methods, and molecular dynamics simulations were used to analyze conformation. The transition from molecular dispersal, dominated by electrostatic repulsion, at neutral pH to molecular aggregation, dominated by hydrogen bonding and hydrophobic forces in an acidic environment, was elucidated. The pectin molecules changed from loose structures (Rg 17.3 nm; Dmax 115 nm) at pH 7.0 to a compact conformation (Rg 15.0 nm; Dmax 98 nm) at pH 2.0. Our study would improve the understanding of the effects of an acidic environment on pectin structure and function in practical processes, from farmland to storage, processing, and dietary digestion.

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