Study on the relationship between primary structure/ spatial conformation and gel properties of pectins from different varieties
文献类型： 外文期刊
作者： Cui, Jiefen 1 ; Zhang, Lin 1 ; Wang, Jirong 4 ; Zhao, Shaojie 1 ; Zhao, Cheng 1 ; Liu, Dan 1 ; Li, Wenxiang 1 ; Zheng, Jinkai 1 ;
作者机构： 1.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China
2.Shandong Technol Innovat Ctr Special Food, Qingdao 266109, Peoples R China
3.Qingdao Special Food Res Inst, Qingdao 266109, Peoples R China
4.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
关键词： Pectins; Different varieties; Chemical structure; Spatial conformation; Gel properties
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）
ISSN： 0268-005X
年卷期： 2023 年 144 卷
页码：
收录情况： SCI
摘要： The structural characteristics of pectin vary considerably among varieties, which causes differences in gel properties. In this study, the relationships among the primary structure, spatial conformation, and gel properties of pectins extracted from grapefruit, apple, bigarade, mango, watermelon, and sugar beet were investigated. The six pectins were all high methoxyl pectins, each having a different degree of methyl esterification (DE). The sugar beet pectin with the lowest DE (54.7%) and loosest conformation (maximum Dmax, 63 nm) exhibited poor gelation properties. Apple pectin, which had a higher molecular weight (314 kDa), the highest DE (77.8%), and a compact conformation (Dmax, 40 nm) showed superior gelation. The compact conformation of pectins contributed to the formation of hydrophobic forces and hydrogen bonds within close proximity of molecules, resulting in a stable three-dimensional network. These results demonstrate that the primary structure and spatial conformation together affect the gelation properties of pectins, and provide new insight into the relationship between the chemical structure and gelation properties of pectins from different varieties.
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