Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods
Copyright © 2024. Published by Elsevier B.V..
Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40-50 %, 20-30 % and 5-10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5-10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40-45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:263 |
|---|---|
| Enthalten in: |
International journal of biological macromolecules - 263(2024), Pt 2 vom: 24. März, Seite 130432 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Li, Ruoxuan [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
89NA02M4RX |
|---|
| Anmerkungen: |
Date Completed 27.03.2024 Date Revised 27.03.2024 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.ijbiomac.2024.130432 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM368932044 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM368932044 | ||
| 003 | DE-627 | ||
| 005 | 20240327235920.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 240229s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.ijbiomac.2024.130432 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1351.xml |
| 035 | |a (DE-627)NLM368932044 | ||
| 035 | |a (NLM)38403224 | ||
| 035 | |a (PII)S0141-8130(24)01235-2 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Li, Ruoxuan |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 27.03.2024 | ||
| 500 | |a Date Revised 27.03.2024 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2024. Published by Elsevier B.V. | ||
| 520 | |a Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40-50 %, 20-30 % and 5-10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5-10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40-45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a De-esterification | |
| 650 | 4 | |a Emulgelling property | |
| 650 | 4 | |a High hydrostatic pressure | |
| 650 | 4 | |a Pectin | |
| 650 | 7 | |a Emulsions |2 NLM | |
| 650 | 7 | |a Pectins |2 NLM | |
| 650 | 7 | |a 89NA02M4RX |2 NLM | |
| 700 | 1 | |a Fan, Hekai |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Bowen |e verfasserin |4 aut | |
| 700 | 1 | |a Ge, Jinjiang |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Yanbing |e verfasserin |4 aut | |
| 700 | 1 | |a Xu, Xiaoyun |e verfasserin |4 aut | |
| 700 | 1 | |a Pan, Siyi |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Fengxia |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t International journal of biological macromolecules |d 1992 |g 263(2024), Pt 2 vom: 24. März, Seite 130432 |w (DE-627)NLM012627356 |x 1879-0003 |7 nnns |
| 773 | 1 | 8 | |g volume:263 |g year:2024 |g number:Pt 2 |g day:24 |g month:03 |g pages:130432 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.ijbiomac.2024.130432 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 263 |j 2024 |e Pt 2 |b 24 |c 03 |h 130432 | ||