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Investigation into the polymerization and changes of physicochemical properties of sugar beet pectin through controlled dry-heating

文献类型： 外文期刊

作者： Wang, Zhiming 1 ; Meng, Hecheng 1 ; Zhang, Tao 1 ; Guo, Xiaoming 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Peoples R China

3.Res Inst Food Nutr & Human Hlth, Guangzhou 510640, Peoples R China

4.Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China

关键词： Sugar beet pectin; Dry-heating; Molecular polymerization; Emulsifying properties

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN： 0268-005X

年卷期： 2021 年 110 卷

页码：

收录情况： SCI

摘要： As a polyhydroxy carboxylic polymer, pectin is prone to physicochemical reactions under dehydration stress. This study investigated the molecular polymerization, structures and emulsifying properties of sugar beet pectin (SBP) after dry-heating at 45, 60, 75 and 110 degrees C for different lengths of time. When thermally treated, SBP molecules gradually cross-linked into insoluble and irregular-shaped flocs in a timeand temperature-dependent manner. The polymerized SBP was confirmed by high-performance size exclusion chromatography and dynamic light scattering techniques, and then morphologically characterized by a scanning electron microscope, which exposed a compact texture. Both soluble and insoluble SBP cross-linked polymers (named ISBP) were formed, depending on the dry-heating conditions. ISBP110 degrees C-2 h had a notably high protein content (16.2%), which evidenced the role of proteinaceous materials in constructing the cross-linked structures. Moreover, the FTIR and NMR spectroscopic bands relative to the amidation between amino and carboxyl groups suggested that SBP molecules might be covalently cross-linked with protein as the linker. The emulsifying properties of dry-heating treated SBP (75 degrees C for 12 h or 110 degrees C for 2 h) were significantly improved with the soluble cross-linked SBP with increased surface hydrophobicity. In that case, controlled dry-heating treatment could be employed as a simple method to improve the emulsifying activities of SBP. Altogether, this work demonstrates that the endogenous protein moiety plays an essential role in the polymerization of SBP under dry-heating, possibly via cross-linking SBP chains through the amidation with carboxyl groups of galacturonic acid residues.

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