Modulation of ice crystal formation behavior in pectin cryogel by xyloglucan: Effect on microstructural and mechanical properties

文献类型： 外文期刊

第一作者： Feng, Shuhan

作者： Feng, Shuhan;Bi, Jinfeng;Yi, Jianyong;Li, Xuan;Lyu, Jian;Guo, Yuxia;Ma, Youchuan

作者机构：

关键词： Xyloglucan; Pectin; Microstructural properties; Mechanical properties; Freeze-drying; Ice crystals

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）

ISSN： 0963-9969

年卷期： 2022 年 159 卷

页码：

收录情况： SCI

摘要： To fully understand the role of xyloglucan (XyG) on the microstructural and mechanical properties of pectin cryogels, we formulated two types of low methoxyl pectin cryogels containing different XyG content (with or without an ionic network) using freeze-drying. The interaction between the pectin and XyG was explored, and the morphologies of ice crystals were characterized by the pore morphometric of freeze-dried scaffolds. Results showed that XyG and pectin could be cross-linked via hydrogen bonding interactions. When the ionic network was present, XyG accelerated pectin gelation but decreased the size of ice crystals during freezing, reducing the pore diameters of cryogels from 340 to 350 mu m to 210-230 mu m while shifting the structural thickness from 50 to 70 mu m to 30-50 mu m. When the ionic network was absent, the addition of XyG increased the pore size of the pectin cryogel from 30 to 50 mu m to 70-90 mu m, while rising the pore wall thickness from 50 to 70 mu m to 70-90 mu m. The ionic cross-links between the pectin chains gave freeze-dried scaffolds mechanical strength and crispiness, and the incorporation of XyG further strengthened the mechanical resistance of cryogels.

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