Structural characteristics and gelling properties of citrus pectins after chemical and enzymatic modifications: Conformation plays a vital role in Ca2+-induced gelation
文献类型： 外文期刊
作者： Cui, Jiefen 1 ; Liu, Dan 1 ; Zhang, Yuyang 1 ; Ma, Mengyu 5 ; Shang, Mengshan 1 ; Zhao, Cheng 1 ; Lu, Xingmiao 5 ; Zhao, Chengying 5 ; Zheng, Jinkai 1 ;
作者机构： 1.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China
2.Qingdao Agr Univ, Minist Agr Rural Affairs, Key Lab Special Food Proc Minist & Prov, Qingdao 266109, Peoples R China
3.Shandong Technol Innovat Ctr Special Food, Qingdao 266109, Peoples R China
4.Qingdao Special Food Res Inst, Qingdao 266109, Peoples R China
5.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
关键词： Pectin; Modification; Structure; Spatial conformation; Gelling property
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 459 卷
页码：
收录情况： SCI
摘要： Due to the excellent health benefits of rhamnogalacturonan I (RG-I)-enriched pectin, there has been increasing research interest in its gelling properties. To elucidate its structure-gelation relationship, chemical modifications were used to obtain RG-I-enriched pectin (P11). Then, enzymatic modification was performed to obtain debranched pectins GP11 and AP11, respectively. The effects of RG-I side chains on structural characteristics (especially spatial conformation) and gelling properties were investigated. Among the low-methoxylated pectins (LMPs), AP11, with a loose conformation (Dmax 52 nm) showed the poorest gelling, followed by GP11. In addition to primary structure, spatial conformation (Dmax and Rg) also showed strong correlations (r(2) > 0.8) with gelation. We speculate that compact conformation may shorten distance between pectin chains and reduces steric hindrance, contributing to formation of strong gel network. This is particularly important in LMPs with abundant side chains. The results provide novel insights into relationship between spatial conformation and gelling properties of RG-I-enriched pectin.
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