Structural and rheological properties of diluted alkali soluble pectin from apple and carrot

Kaczmarska, Adrianna; Pieczywek, Piotr M.; Cybulska, Justyna; Cieśla, Jolanta; Zdunek, Artur

doi:10.1016/j.foodchem.2024.138869

Cited by 5 publications

(3 citation statements)

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“…Shortening of hairy molecules and a decrease in the number of branches due to E3 were more pronounced for DASP-C than for DASP-A. This higher fragmentation of the carrot pectin chain may have resulted from the greater RG-I content (62.90 mol%) than in apple (41.50 mol%), as was previously described 13 , which provides more sites of action for pectinolytic enzymes.…”

Section: Resultssupporting

confidence: 68%

“…The DASP fraction was dialyzed in an open system using ZelluTrans/ROTH® membranes (Carl Roth GmbH & Co. KG, Germany; MWCO 3500 Da), and then crude extract was lyophilized. DASP from apple and carrot was extracted with a yield of 0.44% and 0.61% of fresh weight (25.58 and 21.30% of dry weight), respectively 13 . The chemical composition of DASP from both sources is presented in Table S1 (Supplementary Information).…”

Section: Methodsmentioning

confidence: 99%

“…Previous studies have demonstrated that DASP from fruits like pear or apple shows gelling ability dependent on concentration, pH, or monovalent and divalent cations in aqueous medium, indicating the possible application of this polysaccharide fraction due to its low methylation level 12 . However, due to the significantly different conformations of RG-I and HG 2 , we hypothesize that the rheology of DASP, which is rich in RG-I 13 , may be largely affected by the side chains and the presence of the kinks caused by rhamnose interspaced with GalA.…”

Section: Introductionmentioning

confidence: 98%

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Effect of enzymatic modification on the structure and rheological properties of diluted alkali-soluble pectin fraction rich in RG-I

Kaczmarska,

Pieczywek,

Cybulska

et al. 2024

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This study focuses on pectin covalently linked in cell walls from two sources, apples and carrots, that was extracted using diluted alkali, and it describes changes in the rheological properties of diluted alkali-soluble pectin (DASP) due to enzymatic treatment. Given DASP’s richness of rhamnogalacturonan I (RG-I), RG-I acetyl esterase (RGAE), rhamnogalacturonan endolyase (RGL), and arabinofuranosidase (ABF) were employed in various combinations for targeted degradation of RG-I pectin chains. Enzymatic degradations were followed by structural studies of pectin molecules using atomic force microscopy (AFM) as well as measurements of rheological and spectral properties. AFM imaging revealed a significant increase in the length of branched molecules after incubation with ABF, suggesting that arabinose side chains limit RG-I aggregation. Structural modifications were confirmed by changes in the intensity of bands in the pectin fingerprint and anomeric region on Fourier transform infrared spectra. ABF treatment led to a decrease in the stability of pectic gels, while the simultaneous use of ABF, RGAE, and RGL enzymes did not increase the degree of aggregation compared to the control sample. These findings suggest that the association of pectin chains within the DASP fraction may rely significantly on intermolecular interactions. Two mechanisms are proposed, which involve side chains as short-range attachment points or an extended linear homogalacturonan conformation favoring inter-chain interactions over self-association.

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Section: Resultssupporting

confidence: 68%

Section: Methodsmentioning

confidence: 99%