Arabinan branches in the RG-I region of citrus pectin aid acid-induced gelation

文献类型： 外文期刊

第一作者： Lu, Xingmiao

作者： Lu, Xingmiao;Zhao, Chengying;Wang, Xueping;Wang, Jirong;Zheng, Jinkai;Lu, Xingmiao;Zeng, Liang;Du, Yuyi;Cui, Jiefen;Zheng, Jinkai

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关键词： Citrus pectin; Side-chains; Arabinan; Interaction; Gelling property

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：12.5； 五年影响因子：11.9 ）

ISSN： 0144-8617

年卷期： 2024 年 346 卷

页码：

收录情况： SCI

摘要： Gelation is a critical property of citrus pectin. However, the roles played by neutral sugar side-chains on acidinduced pectin gelation remain poorly understood. Herein, galactan- or/and arabinan-eliminated pectins (P-G, P-A, and P-AG) were used to investigate the effects of side-chains on gelation. The gel hardness values of citrus pectin, P-G, P-A, and P-AG were 42.6, 39.9, 5.3, and 2.1 g, respectively, suggesting that arabinan contributed more to gelation than galactan. We next found that arabinan branches promoted pectin chain entanglement more effectively than arabinan backbones. Destabilizer addition experiments showed that hydrogen bonding, electrostatic interaction, and hydrophobic interaction were the main forces affecting pectin gel networks and strength, which was further validated by molecular dynamic simulations. The total number of hydrogen bonds between the arabinan branches and galactan/HG (65.7) was significantly higher than that between the arabinan backbones and galactan/HG (39.1), indicating that arabinan branches predominated in terms of such interactions. This study thus elucidated the roles played by neutral-sugar side-chains, especially the arabinan branches of acid-induced pectin gels, in term of enhancing high-methoxyl pectin gelation, and offers novel insights into the structure-gelling relationships of citrus pectin.

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