Binding Studies of Pectin in Presence of Divalent Cations

Surabhi, Ajit K.; Williams, Peter; Elzagheid, Mohamed I.

doi:10.14233/ajchem.2017.20458

Cited by 3 publications

(8 citation statements)

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“…() and Schlemmer (), while a decrease in Ca 2+ or Zn 2+ ‐binding capacity has been observed by Surabhi et al. () and Khotimchenko et al. ().…”

Section: Influence Of Extrinsic Factors On the Divalent Cation‐bindinmentioning

confidence: 74%

“…() or from a dialysis experiment performed by Surabhi et al. (), it was suggested that a higher amount of Fe 2+ can bind to pectin compared to Ca 2+ or Zn 2+ . Although Fe 2+ exhibits a hydrated radius (0.43 nm) similar to Ca 2+ (0.41 to 0.42 nm) and Zn 2+ (0.40 to 0.43 nm) (Tansel, ), a higher electronegativity has been reported for Fe 2+ (Allred, ), which probably explains the higher affinity of pectin for Fe 2+ .…”

Section: Influence Of Divalent Cation Type On the Cation‐binding Capamentioning

confidence: 99%

“…Interactions between pectin and Cu 2+ or Pb 2+ are mainly of interest in the context of excretion of these toxic metals from the human body (Section “Role of pectin in the digestive tract”) or their removal from waste waters (Section “Other pectin functionalities”). With regard to the common food‐related cations, in general, pectin shows the highest affinity for Zn 2+ followed by Ca 2+ and Mg 2+ (Assifaoui et al., ; Celus et al., ; Dronnet et al., ; Haug & Smidsrød, ; Huynh et al., ; Renard & Jarvis, ; Schlemmer, ), although Surabhi, Williams, and Elzagheid () suggest higher affinities for Ca 2+ than Zn 2+ . In the case of Fe 2+ , which is an important cation in terms of lipid oxidation or biological functions, only scarce and contradictory information is available on its interaction with pectin.…”

Section: Influence Of Divalent Cation Type On the Cation‐binding Capamentioning

confidence: 99%

“…(), at pH values lower than 2, pectin usually precipitates, thereby further reducing the binding capacity. A pH of 5 is found to be optimal for Ca 2+ binding by LM pectin (Schlemmer, ; Surabhi et al., ) as well as for Zn 2+ (Khotimchenko et al., ; Nair, Asp, Nyman, & Persson, ; Schlemmer, ). A further increase of pH does not alter the binding capacity for Ca 2+ or Zn 2+ , as reported by Nair et al.…”

Section: Influence Of Extrinsic Factors On the Divalent Cation‐bindinmentioning

confidence: 99%

“…On the one hand, Celus et al (2017) observed a lower affinity of citrus pectin for Fe 2+ compared to Zn 2+ and Ca 2+ , through an equilibrium adsorption experiment. On the other hand, from the results of a bioaccessibility study by Kyomugasho et al (2017) or from a dialysis experiment performed by Surabhi et al (2017), it was suggested that a higher amount of Fe 2+ can bind to pectin compared to Ca 2+ or Zn 2+ . Although Fe 2+ exhibits a hydrated radius (0.43 nm) similar to Ca 2+ (0.41 to 0.42 nm) and Zn 2+ (0.40 to 0.43 nm) (Tansel, 2012), a higher electronegativity has been reported for Fe 2+ (Allred, 1961), which probably explains the higher affinity of pectin for Fe 2+ .…”

Section: Influence Of Divalent Cation Type On the Cation-binding Capamentioning

confidence: 99%

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Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Celus

Kyomugasho

Loey

et al. 2018

Comp Rev Food Sci Food Safe

139

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Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its cation‐binding capacity, extracted pectin is frequently used for several purposes, such as a gelling agent in food products or as a biosorbent to remove toxic metals from waste water. Pectin can, however, possess a large variability in molecular structure, which influences its cation‐binding capacity. Besides the pectin structure, several extrinsic factors, such as cation type or pH, have been shown to define the cation binding of pectin. This review paper focuses on the research progress in the field of pectin‐divalent cation interactions and associated functional properties. In addition, it addresses the main research gaps and challenges in order to clearly understand the influence of pectin structural properties on its divalent cation‐binding capacity and associated functionalities. This review reveals that many factors, including pectin molecular structure and extrinsic factors, influence pectin–cation interactions and its associated functionalities, which makes it difficult to predict the pectin–cation‐binding capacity. Despite the limited information available, determination of the cation‐binding capacity of pectins with distinct structural properties using equilibrium adsorption experiments or isothermal titration calorimetry is a promising tool to gain fundamental insights into pectin–cation interactions. These insights can then be used in targeted pectin structural modification, in order to optimize the cation‐binding capacity and to promote pectin–cation interactions, for instance for a structure build‐up in food products without compromising the mineral nutrition value.

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“…() and Schlemmer (), while a decrease in Ca 2+ or Zn 2+ ‐binding capacity has been observed by Surabhi et al. () and Khotimchenko et al. ().…”

Section: Influence Of Extrinsic Factors On the Divalent Cation‐bindinmentioning

confidence: 74%

Section: Influence Of Divalent Cation Type On the Cation‐binding Capamentioning

confidence: 99%

Section: Influence Of Divalent Cation Type On the Cation‐binding Capamentioning

confidence: 99%

Section: Influence Of Extrinsic Factors On the Divalent Cation‐bindinmentioning

confidence: 99%

Section: Influence Of Divalent Cation Type On the Cation-binding Capamentioning

confidence: 99%

See 3 more Smart Citations

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Celus

Kyomugasho

Loey

et al. 2018

Comp Rev Food Sci Food Safe

139

View full text Add to dashboard Cite

show abstract

Influence of cations, pH and dispersed phases on pectin emulsification properties

Ürüncüoğlu

Alba

Morris

et al. 2021

Current Research in Food Science

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The cooperativity of six cations (Ca 2+ , Mg 2+ , Zn 2+ , Al 3+ , Cr 3+ and Fe 3+ ), three pectins (sugar beet, high and low methyl esterified), three dispersed phases (medium chain triglycerides (MCT), orange oil and hexadecane), time (30 days) and pH (2.0 and 6.0) has been investigated in the formation and stability against coarsening of oil-in-water emulsions. Cations generally influenced emulsion stability in the following order (most stable) Ca 2+ > Mg 2+ > Al 3+ > Cr 3+ > Zn 2+ > Fe 3+ (least stable). This order largely coincided with that of the strength of pectin-cation interactions showing that the higher the affinity of cation for pectin the less stable the emulsion. More stable emulsions were formed with sugar beet pectin, which was also unresponsive to the presence of cations, followed by high- and then low-methyl esterified samples. At pH 2.0 all pectins showed their best emulsification performance whereas shifting pH to 6.0 severely impaired emulsification capacity and longer term stability against droplet growth. Smaller droplets were created with hexadecane under all conditions studied followed by MCT and orange oil in agreement with their aqueous solubilities. The present results advance our understanding of the stabilisation of emulsions using pectin and allow us to tailor their functionality for applications in food, pharmaceutical and biomedical industries.

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Identifying the Gaps between Animal and Alternative Meat Products Available in Asia: Physiochemical, Textural, Microstructural, and Nutritional Characterisation

Ng,

Theng,

et al. 2023

Preprint

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Binding Studies of Pectin in Presence of Divalent Cations

Cited by 3 publications

References 0 publications

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Influence of cations, pH and dispersed phases on pectin emulsification properties

Identifying the Gaps between Animal and Alternative Meat Products Available in Asia: Physiochemical, Textural, Microstructural, and Nutritional Characterisation

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