数字农科院2.0

Conformational analysis of pectins utilizing HPSEC-MALS-RI and SAXS: A comparative study

文献类型: 外文期刊

作者: Yuyi Du;Xu Zheng;Chengying Zhao;Jiefen Cui;Mengyu Ma;Yongkai Yuan;Xiaoyang Pang;Jinkai Zheng

作者机构:

关键词: Aggregation;Fine structure;HPSEC-MALS-RI;Pectin conformation;SAXS

期刊名称: Food Hydrocolloids

ISSN: 0268-005X

年卷期: 2025 年 172 卷

页码:

收录情况: SCIE(2025版) ; ; EI(2025版)

摘要: Conformation of pectins is crucial for their functional properties. In this study, we systematically compared the abilities of high-performance size exclusion chromatography coupled with multi-angle light scattering and refractive index detection (HPSEC-MALS-RI) and small-angle X-ray scattering (SAXS) for analysis of pectin conformation. Acid/alkali-extracted pectin (ACP/ALP) at different concentrations were used as model samples. The two techniques were evaluated based on concentration responsiveness, conformational parameters, shape information and aggregation behavior. HPSEC-MALS-RI operated under dilution and flow conditions and allowed precise determination of molecular weight together with identification of conformational subpopulations within low concentration ranges (ACP: 0.5–2.0 mg/mL; ALP: 1.0–5.0 mg/mL). It yielded a larger radius of gyration than SAXS and showed deviations in shape information compared to the visualized conformation observed by atomic force microscopy (AFM) and transmission electron microscopy (TEM). SAXS allowed analysis of pectin under conditions that better preserved the solution-state conformation and was applicable over a broader concentration range (5.0–20.0 mg/mL for both ACP and ALP). It provided more comprehensive conformational parameters, including shape information more closely aligned with the results of AFM and TEM. Due to the ensemble averaging, SAXS lacked resolution for identifying conformational heterogeneity. The complementary strengths of these two techniques overcame the limitations associated with concentration range and detection mechanisms, enabling a comprehensive characterization of pectin's structure. The integrated approach deepens our understanding of the relationship between pectin's conformation and provides robust technical support for the customization of pectin's functional properties in food and pharmaceutical applications.

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