Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels
文献类型： 外文期刊
第一作者： Ma, Youchuan
作者： Ma, Youchuan;Bi, Jinfeng;Feng, Shuhan;Yi, Jianyong;Ma, Youchuan;Wu, Zhonghua
作者机构：
关键词： Pectin; Molecular weight; Ice crystal; Freeze drying; Texture
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：10.7； 五年影响因子：10.2 ）
ISSN： 0144-8617
年卷期： 2024 年 340 卷
页码：
收录情况： SCI
摘要： Understanding the formation of ice crystals is essential for tailoring the microstructure and physical properties of cryogels. This study investigated the effects and mechanisms of pectin molecular weight (Mw) on impacting ice crystal formation. Pectin fractions various Mw (10.13-212.20 kDa) were prepared by hydrothermal method. The solution of high Mw pectin fractions exhibited higher contact angle, lower water freedom, and stronger adsorption of water molecules. The splat experiment and molecular dynamic (MD) results confirmed that higher Mw pectin have stronger ice crystal growth inhibition activity than lower Mw pectin. Furthermore, the pore size distribution of the cryogel increased from 98-203 mu m to 105-267 mu m as the molecular weight decreased from 212.2 kDa to 121.0 kDa. Additionally, in the higher Mw pectin cryogel, stronger mechanical strength was observed. These findings suggested that changing the molecular weight of pectin has the potential to regulate the ice crystal growth, microstructure and physical properties of frozen products.
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