Ultrasound modification of pectin and the mechanism of its interaction with cyanidin-3-O-glucoside
文献类型： 外文期刊
作者： Luo, Fangjian 1 ; Zhang, Zhongyuan 1 ; Lu, Fengqin 1 ; Li, Dajing 1 ; Zhou, Cunshan 2 ; Li, Yan 1 ; Niu, Liying 1 ; Xu, Yayuan 1 ; Feng, Lei 1 ; Dai, Zhuqing 1 ; He, Weiwei 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Coll Food & Biol Engn, Zhenjiang 212000, Peoples R China
关键词： Pectin structure; Anthocyanin; Ultrasonic intensity; Non -covalent interaction; Binding ability
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）
ISSN： 0268-005X
年卷期： 2024 年 152 卷
页码：
收录情况： SCI
摘要： The present study investigated water-soluble pectin (WSP), chelating pectin (CSP), sodium carbonate-soluble pectin (NSP), and cyanidin-3-O-glucoside (C3G). Various ultrasonic treatments (688, 1376, 2064, 2431, and 3437 W/cm2, 10 min) were used to modify the three types of pectin, and the structural changes in pectin and the interaction mechanisms between pectin and cyanidin were analysed. The experimental results indicated that ultrasonic (US) modification reduced the molecular weight and degree of methylation (DE) of pectin. The DE values of WSP and CSP decreased by 24.51% and 80.12%, respectively. US modification disrupted the branched structure of pectin and reduces the ratio of rhamnose/galacturonic acid, which caused an increase in the linearity of pectin. US modification enhanced the interaction between the three pectins and anthocyanins, and the US condition of 2064 W/cm2 for 10 min increased the binding rate by 15.71%-46.18%. NSP had the largest binding rate, and US modification had the greatest improvement in WSP binding rate. After US modification, the particle size of the pectin-cyanidin complex decreased, and the zeta potential increased. After heat treatment, the residual mass percentage of the pectin-C3G complex increased, which suggested that the encapsulation of C3G in pectin improved thermal stability. Therefore, US treatment is a versatile processing tool that reduces the DE of pectin and enhances its linearity, which offers a promising approach to promoting pectin-C3G complexes.
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