Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain

文献类型： 外文期刊

第一作者： Feng, Shuhan

作者： Feng, Shuhan;Yi, Jianyong;Ma, Youchuan;Bi, Jinfeng;Yi, Jianyong;Bi, Jinfeng

作者机构：

关键词： Pectin; Ice crystal; Porous; Freeze-dried hydrogel; Hydrogen bond

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 428 卷

页码：

收录情况： SCI

摘要： The ice crystal morphology formed under a series of amidated pectin gels with various crosslink strengths were investigated. The results showed that as the degree of amidation (DA) increased, pectin chains exhibited shorter homogalacturonan (HG) regions. Highly amidated pectin exhibited a faster gelation rate and a stronger gel micro-network via hydrogen bonds. Based on cryogenic scanning electron microscopy (cryo-SEM), smaller ice crystals were formed in frozen gel with low DA, suggesting that a weaker cross-linked gel micro-network was more effective at inhibiting crystallization. After sublimation, lyophilized gel scaffolds with high crosslink strength displayed less number of pores, high porosity, lower specific surface area, and greater mechanical strength. This study is expected to confirm that the microstructure and mechanical properties of freeze-dried pectin porous materials could be regulated by changing the crosslink strength of pectin chains, which is achieved by increasing the degree of amidation in the HG domains.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序