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Arabinan branches in the RG-I region of citrus pectin aid acid-induced gelation.
Lu, Xingmiao; Zhao, Chengying; Wang, Xueping; Wang, Jirong; Du, Yuyi; Cui, Jiefen; Zeng, Liang; Zheng, Jinkai.
Afiliación
  • Lu X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science, Southwest University, Chongqing 400715, China.
  • Zhao C; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
  • Wang X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
  • Wang J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
  • Du Y; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
  • Cui J; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
  • Zeng L; College of Food Science, Southwest University, Chongqing 400715, China.
  • Zheng J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China. Electronic address: zhengjinkai@caas.cn.
Carbohydr Polym ; 346: 122668, 2024 Dec 15.
Article en En | MEDLINE | ID: mdl-39245519
ABSTRACT
Gelation is a critical property of citrus pectin. However, the roles played by neutral sugar side-chains on acid-induced pectin gelation remain poorly understood. Herein, galactan- or/and arabinan-eliminated pectins (P-G, P-A, and P-AG) were used to investigate the effects of side-chains on gelation. The gel hardness values of citrus pectin, P-G, P-A, and P-AG were 42.6, 39.9, 5.3, and 2.1 g, respectively, suggesting that arabinan contributed more to gelation than galactan. We next found that arabinan branches promoted pectin chain entanglement more effectively than arabinan backbones. Destabilizer addition experiments showed that hydrogen bonding, electrostatic interaction, and hydrophobic interaction were the main forces affecting pectin gel networks and strength, which was further validated by molecular dynamic simulations. The total number of hydrogen bonds between the arabinan branches and galactan/HG (65.7) was significantly higher than that between the arabinan backbones and galactan/HG (39.1), indicating that arabinan branches predominated in terms of such interactions. This study thus elucidated the roles played by neutral-sugar side-chains, especially the arabinan branches of acid-induced pectin gels, in term of enhancing high-methoxyl pectin gelation, and offers novel insights into the structure-gelling relationships of citrus pectin.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pectinas / Geles / Enlace de Hidrógeno Idioma: En Revista: Carbohydr Polym Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pectinas / Geles / Enlace de Hidrógeno Idioma: En Revista: Carbohydr Polym Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido