Chain conformations and steady-shear viscosity properties of pectic polysaccharides from apple and tomato

Hu, Shihao; Wang, Junqiao; Nie, Shaoping; Wang, Qiang; Xu, Xiaojuan

doi:10.1016/j.fochx.2022.100296

Cited by 15 publications

(4 citation statements)

References 62 publications

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“…However, as the shear rate is increased further, the larger shear force disrupts the aggregate structure, leading to shear‐thinning pseudoplastic fluid properties 54 . Recently, apple pectin in water containing NaNO 3 was also observed to exhibit shear‐thickening behavior in the shear rate range of < 1 s −1 , which was attributed to the disruption of the ordered arrangement induced by semi‐rigid pectin chains into randomly entangled structure by weak shear force 36 . It has been demonstrated that lentinan chains with such relatively low molecular weight as M w = 46.1 × 10 4 align to form bundles of sticks in water because of the strong stiffness and hydrogen bonding of lentinan 55 .…”

Section: Resultsmentioning

confidence: 99%

“…54 Recently, apple pectin in water containing NaNO 3 was also observed to exhibit shear-thickening behavior in the shear rate range of < 1 s À1 , which was attributed to the disruption of the ordered arrangement induced by semi-rigid pectin chains into randomly entangled structure by weak shear force. 36 It has been demonstrated that lentinan chains with such relatively low molecular weight as M w = 46.1 Â 10 4 align to form bundles of sticks in water because of the strong stiffness and hydrogen bonding of lentinan. 55 In this work, it is thus speculated that the stiff polysaccharides with helix chain conformation formed bundles at certain concentrations because of the strong stiffness and hydrogen bonding among hydroxyl groups.…”

Section: Transient Rheology Experimentsmentioning

confidence: 99%

“…35 From the reported literatures on rheology of these four polysaccharides, it is found that the used shear rate range usually starts from 0.1 s À1 and that the steady-shear rheological behaviors of polysaccharides at the shear rate of < 0.1 s À1 have been seldom reported. In our recent work, the shear-thickening behavior of apple pectin with semirigid chain conformation was observed in the shear rate range of < 0.1 s À1 , 36 which triggered us to investigate the effect of chain conformation on the steady-shear rheological properties of polysaccharides with different conformations. Curdlan, xanthan, lentinan and pullulan with different chain conformations from triple helix to random coils were thus chosen for this purpose.…”

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Steady and transient rheological properties of four polysaccharides with different chain conformations

Hu,

Cui,

et al. 2023

Journal of Polymer Science

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Carbohydrate polymers have broad application prospects, especially in food and cosmetic fields, and rheology is very important for controlling the quality and functions of their final products. Therefore, the steady and transient rheological behaviors of polysaccharides with different chain conformations of triple helix, double helix, and random coils were studied systematically. In our findings, the extraordinary low‐shear thickening phenomena of polysaccharides (lentinan, curdlan, and xanthan) with helix conformation were observed at a certain concentration depending on the stiffness and molecular weight, different from the steady‐shear rheological property of pullulan, which was attributable to the arrangement from order to disorder of stiff chains at the shear rate of < 0.1 s−1. Lentinan, curdlan, and xanthan in solution showed obvious viscoelasticity and thixotropic behavior with significant concentration and stiffness dependence, while the flexible pullulan only exhibited Newtonian viscous fluid even at high concentration of 20%. Stress overshoot for the four polysaccharides occurred after shearing, and the higher stiffness and molecular weight delayed the occurrence of stress overshoot. Obviously, chain conformation plays a key role on controlling the rheology of polysaccharides. This work provides scientific basis for the application of these polysaccharides in food and cosmetics field.

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Section: Resultsmentioning

confidence: 99%

Section: Transient Rheology Experimentsmentioning

confidence: 99%

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confidence: 99%

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Steady and transient rheological properties of four polysaccharides with different chain conformations

Hu,

Cui,

et al. 2023

Journal of Polymer Science

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“…Conversely, soluble fiber, such as pectin, gums, xyloglucans, inulin, maltodextrins, starch and polydextrose are highly fermentable by bacteria of the large intestine [ 19 ]. Soluble fiber is found in vegetables, whole grains, such as oats and barley, and fruits, in particular, the peels of apples and citrus, which are highly enriched in pectin ( Table 1 [ 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 ]).…”

Section: Biological Effects Of Pectinmentioning

confidence: 99%

Pectin in Metabolic Liver Disease

Cassard-Doulcier

Ciocan

2022

Nutrients

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Alterations in the composition of the gut microbiota (dysbiosis) are observed in nutritional liver diseases, including non-alcoholic fatty liver disease (NAFLD) and alcoholic liver disease (ALD) and have been shown to be associated with the severity of both. Editing the composition of the microbiota by fecal microbiota transfer or by application of probiotics or prebiotics/fiber in rodent models and human proof-of-concept trials of NAFLD and ALD have demonstrated its possible contribution to reducing the progression of liver damage. In this review, we address the role of a soluble fiber, pectin, in reducing the development of liver injury in NAFLD and ALD through its impact on gut bacteria.

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