Self-assembly of a food hydrocolloid: The case of okra mucilage

Lousinian, S.; Dimopoulou, Maria; Panayiotou, Costas; Ritzoulis, Christos

doi:10.1016/j.foodhyd.2016.11.024

Cited by 19 publications

(22 citation statements)

References 20 publications

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“…A small radius of gyration indicates that the polymer is relatively compact, meaning that, throughout its trajectory, the polymer spends most of its time attaining a folded conformation. Similar findings for the radius of gyration have been reported for lemon pectins but are lower than those reported for okra (159 nm), suggesting that the present samples attain more compact conformations than other pectins …”

Section: Resultssupporting

confidence: 89%

Pectin recovery and characterization from lemon juice waste streams

et al. 2019

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BACKGROUND Pectin characteristics from different parts of lemon fruit (Citrus limon L.) were studied as a basis for assessing their suitability for functional applications. Pectin was extracted from lemon albedo, lemon core parts and membranes, and lemon extract using an aqueous extraction protocol. The composition and structural properties of the isolated pectins were examined by means of complementary analytical methods to assess their molecular characteristics for potential industrial applications. RESULTS The isolation protocol yielded pectins that were predominantly composed of galacturonic acid, with differences in the degree of methylation and neutral sugars content, and with low protein content, indicating high‐purity materials. The same extraction protocol resulted in differences in yield and purity between the three different parts of lemon fruit, and in structural variations in the pectin backbone, as evidenced by differences in sugar composition and molecular weight. Solutions of the isolated lemon pectins exhibited pseudoplastic behavior. Macromolecular characterization showed that the lemon extract pectin had the highest molecular weight and hydrodynamic volume, followed by lemon core and lemon albedo pectin. CONCLUSION The work demonstrates that pectins with distinct structural properties may be extracted from different parts of lemon wastes and used for different technological purposes. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 89%

Pectin recovery and characterization from lemon juice waste streams

et al. 2019

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“…This provided information on the hydrogen bonding directly affecting mucin. Such data use the presence of DMSO as an instrumental component of the system, as the In terms of absolute enthalpy, at 0% and 5% DMSO, the recorded values are in the order of size as those obtained for okra polysaccharide, a strong thickener [6]; while at higher values, this further increase in DMSO at 15% or at 20% of the solvent results to a dramatic decrease of excess heat capacity and enthalpy, e.g. C p drops from 7 kcal (mol K) -1 to 0.5 kcal (mol K) -1 for 15% DMSO and 0.2 kcal (mol K) -1 for 20% DMSO, the widths of the respective peaks remain unchanged (see Figure 2, inset).…”

Section: Thermograms In Reference To Watermentioning

confidence: 97%

“…Microcalorimetry of the intestinal mucus Lousinian et al, 2017 2 above are complemented by UV spectroscopy: A blue shift of the conjugated aminoacids in the presence of DMSO suggests that the inherent stability of mucin is not only due to steric volume exclusions, but also due to extensive hydrogen bonding on behalf of the sugar moieties.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…Microcalorimetry of the intestinal mucus Lousinian et al, 2017 4 azide). The mucus solution was then adjusted to a density of 1.4 g mL -1 using CsCl and was subsequently centrifuged at 55,000 rpm at 10 °C for an overall duration of 62 h. 1 mL aliquots were sampled from this solution and its absorption at 280 nm was measured; 2 μL of each fraction was spotted and stained with Alcian blue.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…Microcalorimetry of the intestinal mucus Lousinian et al, 2017 6 single strands. Of course, lentinan is a markedly different macromolecule from mucin, and certainly no extrapolations of any sort can be made; however, it is safe to attribute the two endotherms to tertiary or quaternary structural alterations, directly related to the breaking up (and possibly partial assembly) of hydrogen bonding.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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Microcalorimetry of the intestinal mucus: Hydrogen bonding and self-assembly of mucin

Lousinian

Mackie

Rigby

et al. 2018

International Journal of Biological Macromolecules

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The effect of mucin hydrogen bonding on the structure of intestinal mucus has been studied with micro-differential scanning mirocalorimetry (μ-DSC), supported by spectroscopy. The experiments were performed in water-dimethyl sulfoxide (DMSO) solutions, using either water-DMSO mixtures of an appropriate DMSO content or water as blanks, as to isolate the effects of the solvent to hydrogen bonding. When using matched water-DMSO blanks, thermal events at low temperatures are linked to the negation of mucin-DMSO interactions, while events at higher temperatures are linked to the break-up of hydrogen bonds connecting the sugars of the individual macromolecules. When using a matched solvent as blank, alterations in C, such as increases at 10% and 15% DMSO, have been linked to the break-up and creation of quaternary structures. In the case of water as blank, a monotonic but not linear decrease in enthalpy, hence extent of hydrogen bonding, is observed. The above are complemented by UV spectroscopy: A blue shift of the conjugated aminoacids in the presence of DMSO suggests that the inherent stability of mucin is not only due to steric volume exclusions, but also due to extensive hydrogen bonding on behalf of the sugar moieties.

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