FOOD CHEMISTRY
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2024
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IF 8.5
Ziyan Huang,Yuting Wang,David Julian McClements,Ruihong Dong,Yu Wang,Qin Wang,Huifan Liu,Qiang Yu,Jianhua Xie,Yi Chen
Citrus pectin is an anionic polysaccharide in citrus, which may improve the stability of citrus juices. This study investigated the influence of citrus pectin on the stability of protein-polyphenol complexes in the citrus juice model system and its interaction mechanism by multispectral and molecular dynamics (MD) simulations. Dynamic light scattering (DLS) and differential scanning calorimetry (DSC) showed that the citrus pectin-proanthocyanidin-zein complex improved the model citrus juices' cloud and thermal stability. Molecular dynamics (MD) simulations suggested that both pectin and proanthocyanidin bound to the U-shaped cavity of the zein molecules. Electrostatic and van der Waals forces were predominant in citrus pectin-zein. In contrast, van der Waals forces predominantly drove in proanthocyanidin-zein. This study indicated that citrus pectin could stabilize juice by delaying the onset of protein-polyphenol haze formation, which may provide new strategies for improving the quality, stability, and nutritional profile of fruit juice systems.
研究领域:
食品科学
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化学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2022
·
IF 11.504
Yangyang Jia,Jing Du,Kaikai Li,Chunmei Li
The influence of processing factors and surrounding environment stress on persimmon pectin (PP) prepared emulsion was compared with commercial sugar beet and citrus pectins. The results showed that although PP-stabilized emulsion was sensitive to salt ions, it had stronger resistance against high temperature, freeze-thawing, thermal cycling, and accelerated centrifugation than commercial sugar beet and citrus pectins. To reveal its potential emulsifying mechanism, multi-techniques including triple-phase contact angle evaluation, adsorption layer characterization, and super-resolution imaging of emulsions were employed. Results showed that PP had a high triple-phase contact angle of 83°, endowing it with balanced hydrophobicity and interfacial adsorption. The polystyrene latex particles (PS) model analysis showed that PP exhibited the highest adsorption layer thickness. Moreover, the quartz crystal microbalance with dissipation monitoring (QCM-D) analysis suggested that PP formed a thicker interfacial film and higher adsorption mass and viscoelasticity. The cryogenic-scanning electron micromorphology (Cryo-SEM) revealed a “3D-network” structure around the oil droplets was formed by PP, further enhancing elastic interface film and effectively preventing the flow of the oil droplets. Overall, PP exerted excellent emulsifying capability and stability through multi-layer adsorption. The results suggested that PP exhibited a promising emulsification potential and could be developed as a novel polysaccharide emulsifier in the food industry.
研究领域:
食品科学
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化学工程
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材料科学
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DOI
高影响因子
CARBOHYDRATE POLYMERS
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2012
·Vol. 92
·期 2
·1700-1704
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IF 3.628
Sen Ma,Zhong-he Wang
This current work is concerned with the modification of sugar beet pulp (SBP) pectin assisted by pulsed electric filed (PEF) without solvent. Pectin-arachates with degree of esterification (DE) ranging from 49 to 84 were prepared in one-step modification. The results showed that the DE of pectin derivatives increased significantly with the PEF intensity from 18 to 30 kV cm (1 and total specific energy input from 124 to 345 J mL (1 . Evidence of modification of pectin was provided by FT-IR, X-ray diffraction patterns and NMR spectra. Thermogravimetric investigation of modified pectin indicated a higher thermal stability than the untreated one. Results revealed that PEF technology is a promising method for industrial manufacture of pectin derivatives.
研究领域:
食品科学与技术
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高分子化学
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生物加工工程
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DOI
高影响因子
CARBOHYDRATE POLYMERS
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2019
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IF 6.044
Hao-Xiang Gao,Zheng He,Qun Sun,Qiang He,Wei-Cai Zeng
The formation, properties and functions of a polysaccharide film (CPFT) were investigated. CPFT was created by loading TP into pectin and chitosan matrix by blending method. Comparing with control, the thickness and the water vapor permeability of CPFT were increased with the addition of TP, and the tensile strength of CPFT was reduced by 17% while its elongation at break was increased by 37%. Then, fourier transform infrared (FTIR) spectrum and scanning electron microscope (SEM) results showed that TP had interacted with the film substrates and might made CPFT more complex. Furthermore, CPFT showed the remarkable slow-release, antioxidant and antiseptic activities, which were all concentration-dependent. Moreover, the degeneration of color in fresh beef could be effectively inhibited by CPFT during the 8 days storage. All present results suggested that CPFT showed the potential value to be used as a functional edible polysaccharide film applied in food industries.
研究领域:
食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
COLLOIDS AND SURFACES B-BIOINTERFACES
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2015
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IF 4.152
Liufeng Lin,Wei Xu,Hongshan Liang,Lei He,Shilin Liu,Yan Li,Bin Li,Yijie Chen
Novel nano-particles were developed from lysozyme-pectin through self-assembly, and the nanogels could be used as a carrier for the antitumor agent, methotrexate (MTX). The nanogels exhibited spherical with diameters about 109 ± 2 nm and narrow particle size distribution, as well as negative surface charge. Furthermore, the particle size and morphology of the nanogels hardly changed with the incorporation of MTX. The loading capacity of MTX in nanogels could reach 17.58 ± 0.85%. MTX-loaded nanogels were pH-dependent, accelerated release of MTX at a decreasing pH from 7.4 to 5.3. The MTT assay indicated that encapsulated MTX exhibited higher anticancer activity than free MTX. Meanwhile, MTX-loaded nanogels could be effectively endocytosed by HepG2 cells, resulting in enhanced cancer-cell apoptosis comparing to free MTX. It indicated that the nanogels had good biocompatibility and low toxicity. The obtained nanogels had great potential in the development of a new nanocarrier for anti-cancer drug delivery.
研究领域:
生物材料
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药物递送
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肿瘤学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
·
IF 8.025
Brenda Bezus,Juan Carlos Contreras Esquivel,Sebastián Cavalitto,Ivana Cavello
An Antarctic yeast was cultivated to produce and enzymatic extract with polygalacturonase activity, whose biochemical properties were studied. It assisted pectin extraction from lime pomace at 20 °C. The extract produced by Tausonia pullulans 8E had an optimum temperature of 40 °C and optimum pH of 5.0. At 20 °C, it displayed 54% of relative activity. A good pH-stability and thermostability were observed. Hg +2 and Co +2 inhibited its activity in 40 and 11%, respectively. Pectin was obtained from lime pomace at 20 °C, with 15% of yield after 120 min extraction. Uronic acid (46%) and neutral sugars (53%) were determined. Pectin's molecular weight was estimated in the order of 100,000 g mol −1 . By anion-exchange chromatography, pectin-linked and free neutral sugars were observed. The high-methoxyl pectin was used to prepare low-calorie gels. It was demonstrated that this cold-active enzyme allows enzymatic-assisted pectin extraction at 20 °C.
研究领域:
食品科学
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生物技术
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生物化学
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酶学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2021
·
IF 7.514
Xiaoling Liu,Sheng Geng,Chengyun He,Junliang Sun,Hanjun Ma,Benguo Liu
A dihydromyricetin (DMY)–sugar beet pectin (SBP) covalent polymer was prepared using an alkaline method for the first time, and its structure and physicochemical properties were characterized. The results showed that the molecular weight, total phenol content, and ABTS radical scavenging ability of the polymer were positively correlated with DMY dosage. The polymer inhibited α-glucosidase in a mixed non-competitive and anti-competitive inhibition manner, and its inhibition performance depended on the total phenol content. Its maximum inhibitory activity was much higher than that of DMY, which was attributed to its strong protein binding capacity. The stability and β-carotene protective effects of the nano-emulsions stabilized with the DMY-SBP polymers were also positively correlated to the total phenol content and were superior to those stabilized by SBP. Therefore, the results obtained in this study may improve our functional understanding of natural polyphenol-polysaccharide polymers and promote the development of new nutraceuticals.
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
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2022
·
IF 10.723
Dan Liu,Wei Tang,Xiao-Jun Huang,Jie-Lun Hu,Jun-Qiao Wang,Jun-Yi Yin,Shao-Ping Nie,Ming-Yong Xie
Polysaccharides are important constituents in Dolichos lablab hull. Herein, pectin-glucuronoxylan complex from D. lablab hull designated as DLHP-3 ( D. lablab hull polysaccharide,) was prepared by ion exchange and gel permeation chromatography , and further characterized by acid degradation and enzymatic hydrolysis , methylation combined with GC–MS, NMR and MALDI-TOF-MS analysis. Both of pectin and glucuronoxylan regions were found in DLHP-3. The glucuronoxylan region consisted of a →4)-β-Xyl p -(1→ backbone with branches of α-Glc p A-(1→ substituted at O -2 site, and the ratio of xylose to glucuronic acid was about 5:1. Acetyl groups were mainly attached to O -3 site of →2,4)-β-Xyl p -(1→ residues. The main chain of pectin region could be represented by →4)-α-Gal p A-(1→4)-α-Gal p A-(1→ and →2)-α-Rha p -(1→4)-α-Gal p A-(1→ with partial methyl-esterification. The side chains were deduced to embrace arabinan and arabinogalactan linked to rhamnogalacturonan-I region. Pectin was probably covalently bound to glucuronoxylan. Our findings uncovered the molecular structure of pectin-glucuronoxylan complex from D. lablab hull.
研究领域:
植物化学
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食品科学
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生物化学
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Zhongcan Peng,Jifei Feng,Chaoqing Yang,Hong-Bin Wang,Hong-Lei Jin
Fingered citron is a pectin-rich citrus resource, but extraction of fingered citron pectin (FCP) using natural deep eutectic solvents (NADES) remains limited. This study combined conductor-like screening model for real solvents (COSMO-RS) prediction with experimental validation to screen NADES for FCP extraction. Thirty-five NADES systems were evaluated using monosaccharides and pectin fragments as molecular models, and five candidates were selected for ultrasound-assisted extraction. Betaine-maltose (Bet-Mal) achieved the highest yield (11.86%), followed by choline chloride-maltose (ChCl-Mal) (9.57%), both higher than water extraction (4.88%). Structural analyses showed that NADES changed the domain composition, molecular size, methyl esterification, surface charge, conformation, and aggregation behavior of FCPs. L-proline-maltose (LP-Mal), Bet-Mal, and choline chloride-fructose (ChCl-Fru) extracted galacturonic acid-rich pectins with high homogalacturonan proportions, whereas glucose-maltose (Glc-Mal) yielded a highly branched rhamnogalacturonan-I-rich fraction with the highest molecular weight (945.2 kDa), largest particle size, and strongest nanoscale aggregation. ChCl-Mal-extracted pectin showed the highest DPPH scavenging activity, while the water-soluble pectin (WSP) had the strongest superoxide anion scavenging activity. The κ-carrageenan composite gels prepared from pectins extracted with different solvents exhibited distinct textural, rheological, thermal, and microstructural characteristics. The LP-Mal-extracted pectin formed the strongest water-retentive gel, with hardness of 1.54 N and water holding capacity of 92.34%, whereas ChCl-Mal and ChCl-Fru showed higher small-deformation viscoelastic moduli. These results provide insight into the solvent-dependent structure–function relationships of FCP and offer a COSMO-RS-guided NADES extraction strategy for obtaining fingered citron pectins with distinct food-related functionalities.
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Shutong Wang,Changyong Cai,Xuhong Guo,Wang Yu,Zhen Zhang,Zhijian Tan
Due to their unique properties, holocellulose nanofibrils (HCNFs) are drawing more and more attention. Residual pectin and lignin may have significant impacts on the redispersion of HCNFs, but relevant studies are lacking. Herein, HCNFs with different residues were prepared from kenaf fibers using careful chemical pretreatments followed by mechanical disintegration. The chemical structure, crystalline phases, morphological features, redispersion properties and intermolecular interactions of different HCNFs were carefully characterized for clarifying the effects of residual pectin and lignin on the redispersion of HCNFs. Residual pectin significantly increased the water redispersibility of HCNFs with an aspect ratio of 241, whereas residual lignin decreased the water redispersibility of HCNFs with an aspect ratio of 48. After 30 days of storage, redispersed pectin-containing HCNFs (P-HCNFs) presented dispersion stability close to never-dried P-HCNFs. The possible mechanism for high redispersibility of P-HCNFs is the formation of synergistic electrostatic and steric repulsion forces between cellulose fibrils, triggered by carboxyl groups in residual pectin and large aspect ratio HCNFs. This study proposes a redispersion strategy for HCNFs isolated from kenaf fibers.
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yanyan Qiao,Yixiao Shen,Hongzhou Jiang,Dongnan Li,Bin Li
In this study, three pectin polysaccharides BP1, BP2 and BP3, were purified from blueberries. The weight-average molecular weight (Mw) of BP1, BP2, and BP3 were detected to be 9.027 × 10 4 , 9.313 × 10 4 , and 1.223 × 10 6 Da, respectively. The structures of the three pectin polysaccharides were characterized and compared based on the results of molecular weight, monosaccharide composition, GC–MS and NMR analysis. Structural characterization revealed that BP1, BP2, and BP3 all contain homogalacturonan (HG) and rhamnogalacturonan I (RG-I) domains, and the rhamnose residues in RG-I domains are substituted at C-4 with side chains such as araban and galactosan. BP2 had the highest degree of esterification and HG domain ratio, followed by BP3 and BP1. In addition, BP1, BP2 and BP3 showed great antioxidant and antibacterial activities, and could destroy the cell membrane of Staphylococcus aureus and Escherichia coli . Moreover, the better DPPH and ABTS free radical scavenging and antibacterial activities of BP1 and BP2 than BP3 might be related to their lower molecular weight. The results of this study will provide essential information for the structure-activity relationship of pectin polysaccharides and research basis for development and application of blueberry pectin polysaccharides.
研究领域:
食品科学
·
生物化学
·
药理学
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DOI
PubMed
高影响因子
CARBOHYDRATE RESEARCH
·
2024
·
IF 2.4
Feng Li,Guohua Rao
Fig fruit is widely accepted in warm and tropical regions due to the sweet taste and health benefits. The polysaccharides in fig fruit are responsible for the health benefits. However, information regarding polysaccharide structure remains limited. In this study, the water-soluble polysaccharides (FFP) were extracted from fig fruit with a yield of 15.3 mg/g. Anion exchange chromatography and gel permeation chromatography were used for purification. A leading polysaccharide was purified and characterized as below. The monosaccharide composition of FFP included arabinose (Ara), galactose (Gal), galacturonic acid (GalA) and rhamnose (Rha). The glycosidic linkages were revealed to be L-Ara-(1→, →5)-L-Ara-(1→, →2,4)-L-Rha-(1→, →2)-L-Rha-(1→, →4)-D-Gal-(1→ and D-Gal-(1 → . Nuclear magnetic resonnance (NMR) spectra revealed that FFP had →4)-α-D-Gal p A-(1 → 2)-α-L-Rha p -(1 → as backbone. The side chains included Gal p -β-D-(1 → 4)-Gal p -β-D-(1 → 4)-Gal p -β-D-(1 → 4)-Gal p -β-D-(1→ and α-L-Ara f -(1 → 5)-α-L-Ara f -(1 → . They were linked to C-4 of Rha p . FFP inhibited the production of NO, IL-6 and IL-1β levels induced by LPS. IL-6 and IL-1β levels were returned to normal. These information are helpful to understand this functional fruit.
研究领域:
食品科学
·
药理学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）