Molar mass influence on pectin-Ca 2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness

Kyomugasho, Clare; Munyensanga, Celestin; Celus, Miete; Walle, Davy Van de; Dewettinck, Koen; Loey, Ann Van; Grauwet, Tara; Hendrickx, Marc

doi:10.1016/j.foodhyd.2018.07.024

Cited by 26 publications

(24 citation statements)

References 28 publications

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“…However, more recently, Kyomugasho et al. () performed equilibrium adsorption experiments and found that the Ca 2+ binding capacities and interaction energies of citrus pectin of a given DM (32%) increased with increasing weight average molar mass (6.2 to 52 kDa).…”

Section: Influence Of Pectin Molecular Structure On the Divalent Catimentioning

confidence: 99%

“…(), Kyomugasho et al. (), and Celus et al. (, ) have determined the maximum Zn 2+ and Ca 2+ ‐binding capacity and associated interaction energy of citrus pectin samples with distinct DMs through equilibrium adsorption experiments and then modeled the results obtained based on the Langmuir adsorption model (Table ).…”

Section: Influence Of Divalent Cation Type On the Cation‐binding Capamentioning

confidence: 99%

“…With regard to pectin chain lenght, decreasing pectin molecular weight leads to decreased gel strength, given the associated lower Ca 2+ ‐binding capacity and interaction energy (Capel, Nicolai, Durand, Boulenguer, & Langerdorff, ; Fraeye et al., ; Kyomugasho et al., ; Rolin, Nielsen, & Glahn, ). The influence of limited reduction in pectin molecular weight can be partially compensated by increasing the Ca 2+ concentration (Fraeye et al., ; Kyomugasho et al., ), while drastic pectin depolymerization (to for instance, low molecular weights of ∼ 6 kDa) results in the loss of gelling ability (Capel et al., ; Kyomugasho et al., ). Figure illustrates microstructures of Ca 2+ ‐mediated gels, visualized by cryo‐scanning electron microscopy (Cryo‐SEM), of 1% pectin solutions with decreasing molecular weight.…”

Section: Pectin Functionalities Based On Cation Interactionsmentioning

confidence: 99%

“…Reprinted, with permission, from Kyomugasho, C., Munyensanga, C., Celus, M., Van de Walle, D., Dewettinck, K., Van Loey, A., & Hendrickx, M.E. (). Molar mass influence on pectin‐Ca 2+ adsorption capacity, interaction energy and associated functionality: gel microstructure, and stiffness.…”

Section: Pectin Functionalities Based On Cation Interactionsmentioning

confidence: 99%

“…This dependency is mostly expressed as a function of the stoichiometric ratio R, as discussed earlier (Section “Binding Mechanisms between Pectin and Divalent Cations”), rather than the total Ca 2+ concentration (Fraeye et al., ). At a low Ca 2+ concentration, that is, below the threshold molar ratio (R * , see Section “Binding Mechanisms between Pectin and Divalent Cations”), weaker gels are formed due to the formation of monocomplexes and point‐like cross‐links between pectin and Ca 2+ (Kyomugasho et al., ; Ventura et al., ), while increasing the Ca 2+ concentration (> R * ) of pectin solutions results in pectin dimerization and a more intertwined strand‐like microstructure, generating gels with increased strength (Fraeye et al., ; Kyomugasho et al., , ; Ngouémazong et al., , ). Some authors observed a maximum gel strength at a certain Ca 2+ concentration, beyond which the strength is not influenced by the Ca 2+ concentration (Han et al., ; Kyomugasho et al., , ; Ngouémazong et al., ).…”

Section: Pectin Functionalities Based On Cation Interactionsmentioning

confidence: 99%

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Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Celus

Kyomugasho

Loey

et al. 2018

Comp Rev Food Sci Food Safe

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127

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Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its cation‐binding capacity, extracted pectin is frequently used for several purposes, such as a gelling agent in food products or as a biosorbent to remove toxic metals from waste water. Pectin can, however, possess a large variability in molecular structure, which influences its cation‐binding capacity. Besides the pectin structure, several extrinsic factors, such as cation type or pH, have been shown to define the cation binding of pectin. This review paper focuses on the research progress in the field of pectin‐divalent cation interactions and associated functional properties. In addition, it addresses the main research gaps and challenges in order to clearly understand the influence of pectin structural properties on its divalent cation‐binding capacity and associated functionalities. This review reveals that many factors, including pectin molecular structure and extrinsic factors, influence pectin–cation interactions and its associated functionalities, which makes it difficult to predict the pectin–cation‐binding capacity. Despite the limited information available, determination of the cation‐binding capacity of pectins with distinct structural properties using equilibrium adsorption experiments or isothermal titration calorimetry is a promising tool to gain fundamental insights into pectin–cation interactions. These insights can then be used in targeted pectin structural modification, in order to optimize the cation‐binding capacity and to promote pectin–cation interactions, for instance for a structure build‐up in food products without compromising the mineral nutrition value.

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Section: Influence Of Pectin Molecular Structure On the Divalent Catimentioning

confidence: 99%

Section: Influence Of Divalent Cation Type On the Cation‐binding Capamentioning

confidence: 99%

Section: Pectin Functionalities Based On Cation Interactionsmentioning

confidence: 99%

Section: Pectin Functionalities Based On Cation Interactionsmentioning

confidence: 99%

Section: Pectin Functionalities Based On Cation Interactionsmentioning

confidence: 99%

See 3 more Smart Citations

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Celus

Kyomugasho

Loey

et al. 2018

Comp Rev Food Sci Food Safe

Self Cite

127

View full text Add to dashboard Cite

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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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