Effects of structural and conformational characteristics of citrus pectin on its functional properties

•Ultrasound remarkably changed the structural and conformational features of pectin.•Ultrasound reduced the rheological properties and gel-formation capacity of pectin.•Ultrasonic-treated pectins had better emulsifying properties than untreated pectin.•Functional properties of pectin were largely de...

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Published in:Food chemistry Vol. 339; p. 128064
Main Authors: Wang, Chun, Qiu, Wen-Yi, Chen, Ting-Ting, Yan, Jing-Kun
Format: Journal Article
Language:English
Published: England Elsevier Ltd 01.03.2021
Subjects:
Carbohydrate Conformation
Chain conformation
Citrus
Citrus pectin
degradation
droplet size
Emulsifying Agents - chemistry
emulsions
food chemistry
Functional properties
Molecular Conformation
Molecular Weight
Monosaccharides - analysis
pectins
Pectins - chemistry
Rheology
Structural characterization
Sugars
Ultrasonics
zeta potential
Functional properties
Chain conformation
Structural characterization
Citrus pectin
ISSN:0308-8146, 1873-7072, 1873-7072
Online Access:Get full text
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Summary:•Ultrasound remarkably changed the structural and conformational features of pectin.•Ultrasound reduced the rheological properties and gel-formation capacity of pectin.•Ultrasonic-treated pectins had better emulsifying properties than untreated pectin.•Functional properties of pectin were largely determined by its Mw and conformation. Ultrasonic degradation has become a fascinating strategy for preparing modified pectin, contributing to the improvement of pectin’s functional characteristics. In this study, the impacts of structural and conformational characteristics of original and ultrasound-treated citrus pectins on their functional properties were examined. The results showed that compared with ultrasound-treated pectins, untreated pectin presented higher rheological and gelling properties primarily attributed to its larger weight-average molecular weight (Mw), degree of methoxylation, amount of neutral sugar side chains, and z-average radius of gyration, as well as the more extended flexible-chain conformation. However, the ultrasound-treated pectins had better emulsifying properties than untreated pectin in an oil-in-water emulsion system. These properties, visually suggested by morphology analysis, including enhanced emulsifying capacity, emulsifying stability, reduced mean droplet size and negatively charged zeta potential. Moreover, the Mw and chain conformation of untreated and ultrasound-treated pectins played more decisive roles in their functional properties than the others.
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2020.128064