Hydrophobic Interaction in the Gelation of High Methoxyl Pectins

Oakenfull, David; Scott, Alan

doi:10.1111/j.1365-2621.1984.tb10401.x

Cited by 278 publications

(164 citation statements)

References 15 publications

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“…HMP gel is formed due to the mechanism of pectin-pectin interactions, which is promoted by high content of soluble solids, e.g., sugar and acid, that creates low water activity condition (Morris et al 1980). In addition, the low pH leads to low ionization of carboxyl groups which also minimizes the electrostatic repulsive forces between pectin chains (Morris et al 1982;Oakenfull and Scott 1984). Surprisingly, none of the water-extracted, low-methylated BPP formed LMP gel in the presence of Ca 2?…”

Section: Resultsmentioning

confidence: 99%

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

2017

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Banana peels are wasted from banana processing industry. Pectin is a soluble dietary fibre usually prepared from fruit and vegetable processing wastes. Pectin extraction from banana peels thus should be an effective way of waste utilization. This study aimed to determine the effect of extraction condition on the properties of pectin from peels of Nam Wa banana (Musa (ABB group) 'Kluai Nam Wa') and its role as fat replacer in salad cream. Banana peel pectin (BPP) was extracted with HCl (pH 1.5) and water (pH 6.0) for 30-120 min at 90 ± 5°C. Acid extraction yielded 7-11% pectin on a dry basis with galacturonic acid content (GalA), degree of methylation (DM), and viscosity-average molecular weight (M v ) of 42-47, 57-61%, and 17-40 kDa, respectively; while waterextracted BPP contained lower DM but higher GalA and M v . Prolonged extraction raised the pectin yield but lowered the M v of BPP and the viscosity of their solutions. Incorporation of BPP obtained from 60 min acid-and water-extraction into salad cream at 30% oil substitution level resulted in the decreases in viscosity and lightness. All reduced-fat samples were stable to cream separation during 3-weeks storage although the formula containing water-extracted BPP had larger oil droplet size and greater extent of droplet flocculation. There was no difference in sensory scores rated by 50 panelists on thickness, smoothness, and overall acceptability of the full-and reduced-fat salad creams. Therefore, Nam Wa banana peels can be an alternative source of pectin with potential application as fat replacer in food products.

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Section: Resultsmentioning

confidence: 99%

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

2017

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“…Physical properties of pectin solutions depend on the molecular size of pectin molecules (Ishihara, 1992), the degree of methoxylation (Pippen et al, 1953;Oakenfull and Scott, 1984), the degree of dissociation of carboxylic groups (Michel et al, 1982), substituents of the carboxyl groups (Axelos and Thibault, 1991), and the rhamnose content in the pectin molecule (Axelos and Thibault, 1991). In addition, the solvent properties characterized by pH, ionic strength, and the solvent-ordering also play important roles in determining the physical properties of pectin solutions (Pippen et al, 1953;Oakenfull and Scott, 1984;Chen and Joslyn, 1967;Sato et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Analysis of Intermolecular Interaction among Pectin Molecules in Aqueous Sugar Solutions

Sato

Miyawaki

2008

FSTR

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Although the viscosity of aqueous solution of high methoxyl pectin is known to increase drastically when sugars coexist, the detailed mechanism for the increase in viscosity was not fully understood. Therefore, the viscosity of citrus and apple pectin solutions with various sugars compositions was measured with temperature varying from 5 to 40℃ to analyze the intermolecular interactions among pectin molecules. For single-composition pectin solutions, the activation energy for viscosity, E a , increased from 17.5 to 31.9 kJ/mol with an increase in pectin concentration up to 2% for the case of citrus pectin, reflecting the increase in pectin-pectin interaction. For pectin solutions with coexisting sugars, E a increased more with increasing sugar concentration. When compared at the same water activity, the increase in E a is also dependent on the type of sugar. Sugars with stronger solvent-ordering activity produced greater increases in E a . These results suggest that sugars increase the pectin-pectin interaction both through their own hydration effect, which enhances the hydrogen bonding among pectin molecules, and through the solventordering effect to enhance the hydrophobic interaction.

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“…suggesting that the coexistence of sucrose causes an increase in the intermolecular interactions among macromolecules. As for pectin, inter-macromolecular interaction comprises hydrogen bonding and hydrophobic interaction (Oakenful and Scott, 1984), both of which have been reported to increase by the coexistence of sugars (Sato and Miyawaki, 2008). For xanthan, −d η a sp /d A w interestingly gave a negative value, suggesting that the coexistence of sucrose weaken the intermacromolecular interactions in this case.…”

Section: Resultsmentioning

confidence: 97%

“…MWs of PEG35000 and DexT40 are the smallest in the order of 10 kDa, those of alginate (Pongsawatmanit et al, 1999) and pectin (Oakenful and Scott, 1984;Kar and Arslan, 1999b) are moderate in the order of 100 kDa, and that of xanthan (Bradshaw et al, 1983;Ptaszek et al, 2007) is the largest in the order of 1,000 kDa. In the literature, [η] for a highmethoxyl pectin was reported to be 21.5 dL/g in water (Yoo et al, 2006).…”

Section: Resultsmentioning

confidence: 99%

“…Macromolecules are in contact with one another such that η a red became high. In addition, the coexistence of sucrose affected intermolecular interactions among the macromolecules through hydrogen bonding and hydrophobic interaction (Oakenful and Scott, 1984) to give a positive value for −d η a sp /d A w and a much higher value for E a than the sucrose solution.…”

Section: (A) (B)mentioning

confidence: 99%

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Analysis of Apparent Viscosity of Aqueous Macromolecule Solutions Containing Sucrose

Sato

Miyawaki

2012

FSTR

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The apparent viscosity (η a H ) of aqueous macromolecule solutions with and without sucrose was measured. In addition, the apparent reduced viscosity (η and its relationship with [η], the apparent viscosity behavior of the macromolecule solutions tested was classified into three groups. In Group A which consists of PEG35000 and DexT40, the macromolecules are diluted enough such that intermolecular interactions are very weak. In Group B which consists of pectins and alginate, the macromolecules are in contact with one another such that inter-macromolecular interactions become stronger and the addition of sucrose affects the macromolecular interactions. In Group C which consists of xanthan, macromolecular chains are physically entangled with partial aggregations such that inter-macromolecular interactions are very strong, but the addition of sucrose has almost no effect on the interaction.

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Hydrophobic Interaction in the Gelation of High Methoxyl Pectins

Cited by 278 publications

References 15 publications

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream

Analysis of Intermolecular Interaction among Pectin Molecules in Aqueous Sugar Solutions

Analysis of Apparent Viscosity of Aqueous Macromolecule Solutions Containing Sucrose

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