Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions.

Citrus / chemistry Emulsions Heating Hydrophobic and Hydrophilic Interactions Maillard Reaction Malus / chemistry Pectins / chemistry Solubility Soybean Proteins / chemistry
Conjugate Emulsifying property Maillard reaction Pectin Solubility Soy protein isolate Structure

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Mar 2020
Historique:
received: 08 07 2019
revised: 04 09 2019
accepted: 07 09 2019
pubmed: 5 11 2019
medline: 15 2 2020
entrez: 3 11 2019
Statut: ppublish

Résumé

In this study, we selected two most commonly-available commercial pectin, i.e. citrus pectin and apple pectin as the grafting polysaccharides to prepare soy protein isolate-pectin conjugates. Despite the similar degrees of methoxylation and acetylation for two pectin samples, apple pectin showed much more complex structures compared to citrus pectin, with a 2.20-fold higher molecular weight and large numbers of side chains. The conjugates were prepared under controlled dry-heating conditions and achieved the degree of graft of 25.00% and 21.85% for citrus and apple pectin, respectively. Formation of the conjugates was further confirmed by SDS-PAGE gel electrophoresis and IR spectra. Attributed to the strong steric-hindrance effect of pectin, the fluorescence intensity and surface hydrophobicity of the soy protein isolate were significantly decreased after Maillard reaction. However, both solubility and emulsifying properties of the conjugates were significantly improved. Results indicated that both pectin samples played favorable roles in protein modification.

Identifiants

DOI: 10.1016/j.foodchem.2019.125501 PMID: 31677451
pubmed: 31677451
pii: S0308-8146(19)31619-X
doi: 10.1016/j.foodchem.2019.125501
pii:
doi:

Substances chimiques

Emulsions 0
Soybean Proteins 0
citrus pectin 47EQO8LE7H
Pectins 89NA02M4RX

Types de publication

Comparative Study Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

125501

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Xiaobin Ma (X)

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.

Weijun Chen (W)

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.

Tianyi Yan (T)

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.

Danli Wang (D)

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.

Furong Hou (F)

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.

Song Miao (S)

Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.

Donghong Liu (D)

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: dhliu@zju.edu.cn.

Articles similaires

Study on the mechanical properties of granite responses of cyclic heating and water cooling considering microcosmic and energy.

Xiaokang Liang, Hanxiang Liu, Yong Yuan et al.
1.00
Silicon Dioxide Water Hot Temperature Compressive Strength X-Ray Diffraction

Citrus supplementation in subjective cognitive decline: results of a 36-week, randomized, placebo-controlled trial.

Samantha Galluzzi, Moira Marizzoni, Elena Gatti et al.
1.00
Humans Citrus Female Male Aged

Microemulsion-based topical hydrogels containing lemongrass leaf essential oil (Cymbopogon citratus (DC.) Stapf) and mango seed kernel extract (Mangifera indica Linn) for acne treatment: Preparation and in-vitro evaluations.

Ngoc Nha Thao Nguyen, Thi Trang Dai Nguyen, Duc Linh Vo et al.
1.00
Hydrogels Emulsions Acne Vulgaris Mangifera Seeds

Comparative analysis of the PAL gene family in nine citruses provides new insights into the stress resistance mechanism of Citrus species.

Tuo Yin, Rong Xu, Ling Zhu et al.
1.00
Citrus Phenylalanine Ammonia-Lyase Stress, Physiological Multigene Family Phylogeny

Classifications MeSH

questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Rutaceae › Citrus › Comparison of citrus pectin and apple pectin...
questionsmedicales.fr › Préparations pharmaceutiques › Colloïdes › Émulsions › Comparison of citrus pectin and apple pectin...
questionsmedicales.fr › Environnement et santé publique › Environnement › Environnement contrôlé › Chauffage › Comparison of citrus pectin and apple pectin...
questionsmedicales.fr › Phénomènes chimiques › Interactions hydrophobes et hydrophiles › Comparison of citrus pectin and apple pectin...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes de chimie organique › Réaction de Maillard › Comparison of citrus pectin and apple pectin...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Rosanae › Rosales › Rosaceae › Malus › Comparison of citrus pectin and apple pectin...
questionsmedicales.fr › Mélanges complexes › Produits biologiques › Préparations à base de plantes › Pectine › Comparison of citrus pectin and apple pectin...
questionsmedicales.fr › Phénomènes chimiques › Solubilité › Comparison of citrus pectin and apple pectin...
questionsmedicales.fr › Aliments et boissons › Aliments › Légumes › Produits à base de légumes › Produits alimentaires à base de soja › Protéines de soja › Comparison of citrus pectin and apple pectin...