Insights into the non-covalent interaction between muskmelon peel pectin and selected C9 aldehydes by the application of multiple spectroscopy and molecular docking
文献类型： 外文期刊
作者： Xu, Yingying 1 ; Pan, Xin 1 ; Zhao, Wenting 1 ; Luo, Qi 1 ; Lao, Fei 1 ; Guo, Xingfeng 2 ; Pang, Xueli 3 ; Xiao, Zhijian 4 ; Wu, Jihong 5 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Natl Engn Res Ctr Fruit & Vegetable Proc, Key Lab Fruit & Vegetable Proc,Minist Agr & Rural, Beijing 100083, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Beijing AgroBiotechnol Res Ctr, Beijing 100089, Peoples R China
3.Liaocheng Univ, Agr Sci & Engn Sch, 1st Hunan Rd, Dongchangfu Dist, Liaocheng 252000, Peoples R China
4.Chinese Acad Agr Sci, Inst Tobacco Res, Qingdao 266001, Peoples R China
5.Shandong Wake Fresh Food Technol Co LTD, 1918th East Wenmiao Rd, Tai An 271000, Peoples R China
关键词： Alkaline-extracted pectin; (E)-2-nonenal; (E,Z)-2,6-nonadienal; Retention; Hydrophobic interaction; Hydrogen bond
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）
ISSN： 0268-005X
年卷期： 2025 年 162 卷
页码：
收录情况： SCI
摘要： C9 aldehydes, known for imparting a fresh green note to fruit and vegetables, often dissipate quickly due to their volatile nature. Pectin, widely used as a stabilizer in juice, is considered to play a pivotal role in volatile retention. To improve the flavor quality, the muskmelon peel pectin-volatile interaction on the retention of selected C9 aldehydes, including (E)-2-nonenal and (E,Z)-2,6-nonadienal, was investigated. In this study, pectin was extracted from muskmelon peels using acid, alkaline and water, resulting in variants with distinct monosaccharide compositions and differing proportions of rhamnogalacturonan I (RG-I) and homogalacturonan regions. Alkaline-extracted pectin, rich in RG-I region, demonstrated notably the highest retention rates, with 56.18% for (E)-2-nonenal and 4.58% for (E,Z)-2,6-nonadienal, compared with other pectin samples. Multiple spectroscopy was used to explore the retention mechanism of pectin. Fluorescence spectroscopy revealed that the pectin-C9 aldehyde complexes primarily form through hydrophobic interactions, supported by Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy. Molecular docking further revealed that galactose and rhamnose in RG-I provided key hydrophobic sites, while galactose and galacturonic acid facilitated hydrogen bonding with (E)-2-nonenal. This study introduces a novel approach to leveraging alkaline-extracted pectin-volatile interactions to enhance the stability and intensity of desirable flavors in food products.
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