Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin

Peng, Xiaoyan; Mu, Taihua; Zhang, Miao; Sun, Hongnan; Chen, Jing-Wang; Yu, Miao

doi:10.1016/j.foodhyd.2016.03.025

Cited by 100 publications

(38 citation statements)

References 41 publications

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“…12,13 A possible reason was that the connections between neutral chains, such as ⊍-(1-4)-Dgalacturonic linkages, of pectin were broken under the high pressure and presence of pectinase, and the enzyme activity of pectinase increased using HHP at 200-400 MPa. 7,12 However, our results are contradicted by those of some other researches, which indicated that HHP-assisted pectin methylesterase treatment did not afford lower Mw for commercial citrus pectin. This could be due to the ethylesterase only causing breaking of ester linkages and not influencing glycosidic bonds, thus it could not reduce the Mw.…”

Section: Resultscontrasting

confidence: 99%

“…23 After modification, the DA values were lower than that of control, and the lowest values were obtained for E-pectin (5.27%) and HHPassisted E-pectin (5.51%), which was mainly attributed to the acetylated homogalacturonon being degraded by pectinase, and more acetyl groups were exposed by HHP treatment. 12,24 However, although the Mw as well as DE, DM and DA values of sweet potato pectin modified with pectinase alone and with HHPassisted pectinase were nearly alike, the enzymatic modification alone took longer time (1 h) than the HHP-assisted pectinase treatment (15 min). Therefore, it is suggested that the HHPassisted pectinase treatment can be effectively utilized to obtain pectin with lower Mw, DE, DM and DA values in an industrial setting.…”

Section: Resultsmentioning

confidence: 98%

“…35 These results were also confirmed by Peng et al, who observed smooth flake-like structure in natural sugar beet pectin, while a cracked and porous surface was obtained following HHP treatment at various pH values. 12…”

Section: Ftir Spectramentioning

confidence: 99%

“…9,10 Moreover, the neutral side chains and C O bonds of carboxylic groups in pectin could be broken during HHP treatment, resulting in lower molecular weight and degree of esterification. 11,12 Therefore, HHP has been utilized for the modification of pectin from citrus peel, sugar beet pulp and potato peel, thus expanding the application of pectin as a thickening agent and emulsifier. 9,12,13 However, the structure of sweet potato pectin is totally different from that of citrus, sugar beet and potato pectin due to the different sources.…”

Section: Introductionmentioning

confidence: 99%

“…11,12 Therefore, HHP has been utilized for the modification of pectin from citrus peel, sugar beet pulp and potato peel, thus expanding the application of pectin as a thickening agent and emulsifier. 9,12,13 However, the structure of sweet potato pectin is totally different from that of citrus, sugar beet and potato pectin due to the different sources. Little research has been conducted to compare the effect of HHP and/or enzyme treatment on sweet potato pectin.…”

Section: Introductionmentioning

confidence: 99%

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Structural, physicochemical and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: a comparative study

Arachchige

2020

J Sci Food Agric

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BACKGROUND Sweet potato (Ipomoea batatas L.) is the sixth most important food crop in the world, and China is the largest producer. Large amounts of sweet potato residues are generated during starch extraction, leading to environmental pollution and resource waste. However, these residues can be used as a viable source for pectin extraction. As a natural biopolymer with high molecular weight and complex structure, the usefulness of pectin has been limited, and it needs to be modified in order to improve its physicochemical properties, thus expanding its applications in the food industry. Therefore, the reported study was conducted to modify sweet potato pectin (SPP) using high hydrostatic pressure (HHP) and/or pectinase treatment, and to determine the effects of such treatment on structural, physicochemical and emulsifying properties. RESULTS The results demonstrated that the molecular weight of SPP decreased following HHP and pectinase treatment, which was evidenced using scanning electron microscopy and atomic force microscopy. The degree of esterification was also decreased, confirmed by decreased intensity of the peak at 1739 cm−1 in the Fourier transform infrared spectrum and decreased peaks at 3.6 and 3.8 ppm in the 1H NMR spectrum. Moreover, the content of monosaccharides and uronic acids increased and emulsifying properties improved after HHP and pectinase treatment. CONCLUSIONS HHP‐assisted pectinase treatment could be used as novel technique for the modification of pectin to give better emulsifying properties with great potential for application in the food industry. © 2020 Society of Chemical Industry

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 98%

Section: Ftir Spectramentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Structural, physicochemical and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: a comparative study

Arachchige

2020

J Sci Food Agric

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Pectin as a Rheology Modifier: Chemistry, Production, and Rheology

Chan

Choo

Young

et al. 2020

Materials Science and Technology

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Pectin is a diverse family of polysaccharides with an anionic backbone of α‐1,4‐linked d ‐galacturonic acid (GalA) units. It has been widely used as an emulsifier, gelling agent, glazing agent, stabilizer, and thickener in food, pharmaceutical, personal care, and polymer applications. Commercial pectin is obtained through acid extraction from food waste such as apple pomace, citrus peel, and to a lesser extent, sugar beet pulp. Commercial pectin is classified according to degree of methylation (DM): high methoxy pectin (HMP) with DM > 50% and low methoxy pectin (LMP) with DM < 50%. In general, pectin solution exhibits Newtonian behavior at low shear rate and pseudoplastic behavior when the shear rate is increased. The pseudoplastic behavior of pectin solution is more pronounced with higher pectin concentration. HMP gels in the presence of co‐solute in acidic medium through hydrogen bonding and hydrophobic interactions. Alternatively, LMP gels in the presence of cation over a wide range of pH through ionic linkages, famously known as the “egg‐box” model. This review provides an overview of the chemistry, production, and rheology of pectin. In addition, the effect of modification and processing on the physicochemical properties of pectin and the application of pectin as a rheology modifier are discussed.

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Feasibility of pomelo peel dietary fiber as natural functional emulsifier for preparation of Pickering‐type emulsion

et al. 2022

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BACKGROUND The application of Pickering emulsions stabilized by food‐derived particles is of great interest, studies have focused on development of natural functional emulsifiers from agricultural byproducts. Dietary fiber (DF) has been recognizing for its excellent physiological functions. Moreover, physicochemical properties of pomelo peel DF (PDF) make it a potential emulsifier. However, pristine PDF is not suitable as emulsifier due to its compact physical structure and high hydrophobicity, which seriously limits its utilization. The objective of the study was to investigate the effects of cellulase on physicochemical properties of PDF and to illustrate the feasibility of cellulase modified PDF (MPDF) as natural functional emulsifier. RESULTS Cellulase modification significantly improved (P < 0.05) specific surface area, water‐holding capacity/oil‐holding capacity, viscoelasticity, hydrophobicity, and pore structure while decreased crystallinity index and particle size of PDF. Emulsion could remain stable over 30 days as MPDF concentrations up to 1 wt% and oil/water ratio 3:7. The appearance stability of emulsions was not influenced by temperature (4–60 °C), pH (3.0–12.0), and ion concentration (0–200 mmol L−1) which was similar to Pickering emulsions. The mechanism of MPDF as an emulsifier was mainly attributed to the combination of Pickering effect and the three‐dimensional network. In addition, MPDF showed higher antioxidant capacity in emulsions than other classical emulsifiers. CONCLUSION The results illustrated that MPDF has a favorable feasibility for preparation of stable Pickering‐type emulsions, which will be a practical support for application of PDF as a natural functional emulsifier and will be helpful to realize the resource utilization of DF in pomelo industries. © 2022 Society of Chemical Industry

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Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin

Cited by 100 publications

References 41 publications

Structural, physicochemical and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: a comparative study

Structural, physicochemical and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: a comparative study

Pectin as a Rheology Modifier: Chemistry, Production, and Rheology

Feasibility of pomelo peel dietary fiber as natural functional emulsifier for preparation of Pickering‐type emulsion

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