Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex

Fan, ST; Fang, Fang; Lei, Ailing; Zheng, Jiong; Zhang, Fusheng

doi:10.3390/foods10092009

Cited by 5 publications

(3 citation statements)

References 41 publications

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“…A previous study on citrus fiber revealed a higher RC value (40.4%) compared to the current study (31.6%), although both have a comparable hemicellulose content (approsimately 130 g kg −1 w/w) 71 . Furthermore, the RC values for CEL (44.1%) and pectin fractions (34.4–38.6%) obtained in the present study were higher than soybean hull (33%) and orange peel pectin (29.8%), respectively 29,72 . In particular, the botanical origin and the extraction method should be considered.…”

Section: Resultscontrasting

confidence: 78%

“…71 Furthermore, the RC values for CEL (44.1%) and pectin fractions (34.4-38.6%) obtained in the present study were higher than soybean hull (33%) and orange peel pectin (29.8%), respectively. 29,72 In particular, the botanical origin and the extraction method should be considered. Moreover, the results obtained in this study indicated that the insoluble fractions (DKSP and CEL) had a crystallinity higher than that of the soluble fractions (pectin and HEM).…”

Section: X-ray Diffractionmentioning

confidence: 99%

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Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed

Nevara,

Muhammad,

Zawawi

et al. 2023

J Sci Food Agric

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BACKGROUNDKenaf seeds are underutilized kenaf plant by‐products, containing essential nutrients including dietary fiber (DF), which can be potentially utilized as food ingredients. The present study aimed to evaluate the physicochemical characteristics of kenaf seed fiber fractions extracted from kenaf seed.RESULTSDefatted kenaf seed powder yielded four DF fractions: alkali‐soluble hemicellulose (146.4 g kg−1), calcium‐bound pectin (10.3 g kg−1) and acid‐soluble pectin (25.4 g kg−1) made up the soluble fibre fraction, whereas cellulose (202.2 g kg−1) comprised the insoluble fraction. All fractions were evaluated for their physicochemical properties. The DF fractions contained glucose, mannose, xylose and arabinose, and a small amount of uronic acid (1.2–2.7 g kg−1). The isolated pectin fractions had a low degree of esterification (14–30%). All the isolated DF fractions had high average molecular weights ranging from 0.3 to 4.3 × 106 g mol−1. X‐ray diffractogram analysis revealed that the fractions consisted mainly of an amorphous structure with a relative crystallinity ranging from 31.6% to 44.1%. The Fourier‐transform infrared spectroscopy spectrum of kenaf seed and its DF fractions showed typical absorption of polysaccharides, with the presence of hydroxyl, carboxyl, acetyl and methyl groups. Scanning electron microscopy analysis demonstrated that the raw material with the rigid structure resulted in soluble and insoluble DF fractions with more fragile and fibrous appearances, respectively. The soluble DF demonstrated greater flowability and compressibility than the insoluble fractions.CONCLUSIONThese findings provide novel information on the DF fractions of kenaf seeds, which could be used as a potential new DF for the food industry. © 2023 Society of Chemical Industry.

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Section: Resultscontrasting

confidence: 78%

Section: X-ray Diffractionmentioning

confidence: 99%

Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed

Nevara,

Muhammad,

Zawawi

et al. 2023

J Sci Food Agric

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show abstract

“…Dynamic light scattering (Malvern Zeta Nano ZS90, Malvern Instruments, Worcestershire, UK) was used to measure the particle size and ζ-potential of the protein-polysaccharide mixture [18]. The ζ-potentials of SPI and polysaccharides at different pH values are also shown.…”

Section: ζ-Potential Analysismentioning

confidence: 99%

Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides

Dong,

Yu,

Zhai

et al. 2023

Foods

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The exceptional biocompatibility of emulsion systems that rely on stabilizing protein–polysaccharide particles presents extensive possibilities for the transportation of bioactive carriers, making them highly promising for various biological applications. The current work aimed to explore the phenomenon of complex coacervation between sesame protein isolate (SPI) and four distinct polysaccharides, namely, Arabic gum (GA), carrageenan (CAR), sodium carboxymethyl cellulose (CMC), and sodium alginate (SA). The study objective was achieved by fabricating emulsions through the blending of these polymers with oil at their maximum turbidity level (φ = 0.6), followed by the measurement of their rheological properties. The turbidity, ζ-potential, and particle size were among the techno-parameters analyzed to assess the emulsion stability. The microstructural characterization of the emulsions was conducted using both transmission electron microscopy (TEM) and scanning electron microscopy (SEM). Furthermore, the functional properties were examined using Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The SPI incorporated with SA, CMC, and CAR reached the maximum turbidity (0.2% w/v) at a ratio of 4:1, corresponding to the pH values of 4.5, 3, or 3.5, respectively. The SPI–GA mixture exhibited the maximum turbidity at a ratio of 10:1 and pH 4.5. Results from the FTIR and XRD analyses provided evidence of complex formation between SPI and the four polysaccharides, with the electrostatic and hydrogen bond interactions facilitating the binding of SPI to these polysaccharides. SPI was bound to the four polysaccharides through electrostatic and hydrogen bond interactions. The SPI–CMC and SPI–SA emulsions were more stable after two weeks of storage.

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The versatility of pectin: a comprehensive review unveiling its recovery techniques and applications in innovative food products

Wan Chik,

Yusof,

Shafie

et al. 2024

Food Measure

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Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex

Cited by 5 publications

References 41 publications

Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed

Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed

Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides

The versatility of pectin: a comprehensive review unveiling its recovery techniques and applications in innovative food products

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