Understanding the mechanism of saccharides type and concentration affecting texture of freeze-dried pectin-CMC cryogels through experiment and molecular dynamic simulation
文献类型： 外文期刊
作者： Ma, Youchuan 1 ; Bi, Jinfeng 1 ; Wu, Zhonghua 2 ; Yi, Jianyong 1 ;
作者机构： 1.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China
2.Tianjin Univ Sci & Technol, Coll Mech Engn, Tianjin Key Lab Integrated Design & Online Monitor, Tianjin, Peoples R China
关键词： Freeze-dried; Texture; Saccharides; Pectin; Molecular dynamic simulation
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 292 卷
页码：
收录情况： SCI
摘要： Saccharides are the dominant factor shaping the texture of freeze-dried products. This study investigated the impact of various molecular-weight saccharides at different concentrations on the physical properties and intermolecular interactions of pectin-CMC cryogels by experiment and molecular dynamic (MD) simulations. Results showed that the increased shrinkage of cryogels and enhanced molecular interactions between saccharides and pectin-CMC were mechanisms that enhanced the hardness of cryogels. Notably, the cryogel with fructose exhibited significantly higher hardness compared to cryogels with other saccharides. The cryogel containing 16 % fructose had the lowest glass transition temperature (Tg), leading to the highest shrinkage (70 %). Moreover, the MD results revealed that fructose had the highest intermolecular interaction energy (coulombic short range) with pectin-CMC (-5316.78 kJ/mol). This study revealed that the intermolecular interactions between the added saccharide and the pectin-CMC, in addition to the density of the cryogel, are critical determinants of the hardness and crispness of cryogels.
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