Rheological characterization of RG-I chicory root pectin extracted by hot alkali and chelators

Zhang, Xuan; Lin, Jiawei; Pi, Fang; Zhang, Tao; Ai, Chao; Yu, Shujuan

doi:10.1016/j.ijbiomac.2020.07.020

Cited by 28 publications

(10 citation statements)

References 63 publications

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“…Significant variation in structure (wide linear strands) was observed when the treatment time extended beyond 2 h. Four types of structure (dots, linear strands, the single branch, and multiple branches) were observed in potato peel pectin (Xie et al., 2018). Chicory root pectin slightly aggregated on mica and exhibited a globular micelle‐like structure (X. Zhang et al., 2020). Acid‐extracted grapefruit peel pectin also exhibited wide, linear filamentous structures (Cui et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical and morphological characteristics of potato pectin with in‐situ acid‐induced gelation

Shi

Dong

et al. 2022

Journal of Food Science

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Pectin in the potato cell wall plays an important role in strengthening connections of intercellular junctions during thermal processing through in-situ acid-induced gelation (in-situ acid-induced gelation [AIG]). Thus, the variation in the physicochemical and structural characteristics of potato pectin with in-situ AIG was focused in this study. The intra-and intermolecular hydrogen bonding among (d-galacturonic acid) GalA units around 3400 cm -1 (absorbance intensity was increased from 50.9 to 70.7) in Fourier transform infrared spectra were enhanced in the pectin with in-situ AIG. The crystallinity of pectin with insitu AIG increased from 4.02% to 36.63%. Atomic force microscopy revealed that pectin with in-situ AIG was made up of wide linear strands with the length from 0.5 to 4.6 µm. Thermogravimetric and rheological analysis showed that the structure of potato pectin was more stable and resistant to heat processing after in-situ AIG. These observations proved that the complex structure of potato pectin with in-situ AIG linked with its thermal stability. K E Y W O R D Sgelation, hydrogen bond, potato pectin, thermal stability Practical Application: In-situ gelated pectin in the intercellular space caused a helpful structure modification of vegetable to maintain its hardness with heat process. This study will provide novel insights into the physicochemical

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Section: Resultsmentioning

confidence: 99%

“…Chicory root pectin slightly aggregated on mica and exhibited a globular micelle-like structure (X. Zhang et al, 2020). Acid-extracted grapefruit peel pectin also exhibited wide, linear filamentous structures (Cui et al, 2020).…”

Section: 6mentioning

confidence: 99%

Physicochemical and morphological characteristics of potato pectin with in‐situ acid‐induced gelation

Shi

Dong

et al. 2022

Journal of Food Science

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“…All the aqueous phases were collected together and the polysaccharide content was determined by phenol-sulfuric acid method. 15 The amount of polysaccharide adsorbed on the surface of the emulsion droplets W was calculated as:…”

Section: Emulsification Properties Of Shp Emulsification Activity Ind...mentioning

confidence: 99%

“…2(C), SHPS shows spherical aggregates of different sizes; this may be due to the larger M w of SHPS, which aggregated into spheres with more proteins under the induction of sodium ion (Na + ) and electrostatic adsorption. 15 The diameter of the spheres ranged from 3 to 100 nm, and the height of the molecular chains ranged from 0 to 8 nm. In Fig.…”

Section: Images Of Afm and Semmentioning

confidence: 99%

“…The physical and chemical properties of polysaccharides were considerably affected by M w , conformation, and monosaccharide composition. Zhang et al 15 used citric acid, alkaline, ammonium oxalate, and sodium citrate to extract gelatinous chicory root pectin (CEP, AEP, OEP, and SEP, respectively). CEP had a random-coil conformation on mica, whereas AEP exhibited a long linear filamentary structure, OEP gels were rigid and non-thermoreversible because of the high M w and galacturonic acid fragments, and they belonged to dilatant fluids.…”

Section: Introductionmentioning

confidence: 99%

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Composition, morphology, interfacial rheology and emulsifying ability of soy hull polysaccharides extracted with ammonium oxalate and sodium citrate as extractants

et al. 2023

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BACKGROUND Soy hull, a by‐product of crop processing, is rich in pectin‐like polysaccharides that have potential for thickening, gelling and emulsifying applications. The effect of ammonium oxalate (SHPA) and sodium citrate (SHPS) on the conformation, physicochemical properties and emulsifying ability of soy hull polysaccharide (SHP) were investigated. RESULTS The composition analysis showed that SHPS had more polysaccharide, protein, and higher molecular weight than SHPA. Images of atomic force microscopy (AFM) and scanning electron microscopy (SEM) showed that SHPS molecules appeared spherical bodies with smooth and firm surfaces, while SHPA molecules appeared chain‐like bodies with rough and wrinkled surface. At the oil–water interface, SHPS adsorbed faster and formed a more elastic interfacial layer than SHPA. The characterization of the prepared emulsions showed that the SHPS emulsion was a smaller particle size and more stable system within 30 days than SHPA emulsion, especially at the SHPS concentration of 9 mg mL−1. Images of cryo‐scanning electron microscopy (cryo‐SEM) also demonstrated SHPS formed clearer network structure on the surface of the oil droplets, compared to SHPA. CONCLUSION Overall, ammonium oxalate and sodium citrate significantly influenced the composition and properties of the SHP. SHPS exhibited a better emulsifying ability than SHPA, which was mainly due to the higher protein content of SHPS and the sodium ion (Na+) residue of sodium citrate. This study is useful for the extraction and application of SHP and other plant‐based polysaccharides. © 2023 Society of Chemical Industry.

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Emulsifying properties of arabinoxylans derived from brewers’ spent grain by ultrasound-assisted extraction: structural and functional properties correlation

et al. 2022

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Rheological characterization of RG-I chicory root pectin extracted by hot alkali and chelators

Cited by 28 publications

References 63 publications

Physicochemical and morphological characteristics of potato pectin with in‐situ acid‐induced gelation

Physicochemical and morphological characteristics of potato pectin with in‐situ acid‐induced gelation

Composition, morphology, interfacial rheology and emulsifying ability of soy hull polysaccharides extracted with ammonium oxalate and sodium citrate as extractants

Emulsifying properties of arabinoxylans derived from brewers’ spent grain by ultrasound-assisted extraction: structural and functional properties correlation

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