数字农科院2.0

Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation

文献类型： 外文期刊

作者： Jirong Wang;Chengying Zhao;Shaojie Zhao;Xingmiao Lu;Mengyu Ma;Jinkai Zheng

作者机构：

关键词： Amidation;Amino acid;Chemical structure;Citrus pectin;Gel property

期刊名称： Carbohydrate Polymers

ISSN： 0144-8617

年卷期： 2023 年 317 卷

页码：

收录情况： SCIE（2023版） ; ; EI（2023版）

摘要： The amidation of pectin by amino acids has been widely applied due to its safety and excellent gelling properties. This study systematically examined the effects of pH on the gelling properties of lysine-amidated pectin during amidation and gelation. Pectin was amidated over the range of pH 4–10, and the amidated pectin obtained at pH 10 showed the highest degree of amidation (DA, 27.0 %) due to the de-esterification, electrostatic attraction, and the stretching state of pectin. Moreover, it also exhibited the best gelling properties due to its greater numbers of calcium-binding regions (carboxyl groups) and hydrogen bond donors (amide groups). During gelation, the gel strength of CP (Lys 10) at pH 3–10 first increased and then decreased, with the highest gel strength at pH 8, which was due to the deprotonation of carboxyl groups, protonation of amino groups, and β-elimination. These results show that pH plays a key role in both amidation and gelation, with distinct mechanisms, and would provide a basis for the preparation of amidated pectins with excellent gelling properties. This will facilitate their application in the food industry.

分类号：

  • 相关文献

[1]Pectins amidated with different amino acids via MMTM activation: Structural characteristics and emulsifying properties. Wang J.,Zhao C.,Chen Y.,Wang F.,Feng L.,Wang Y.,Li C.,Bao Y.,Zheng J.. 2024

[2]Reduction of sodium chloride levels in emulsified lamb sausages: The effect of lamb plasma protein on the gel properties, sensory characteristics, and microstructure. Ni, Na,Wang, Zhenyu,Wang, Linchen,He, Fan,Liu, Jinkai,Gao, Yuan,Zhang, Dequan,Ni, Na. 2014

[3]PROTEIN CONTENTS IN DIFFERENT PEANUT VARIETIES AND THEIR RELATIONSHIP TO GEL PROPERTY. Wang, Li,Liu, Hongzhi,Liu, Li,Wang, Qiang,Du, Yin,Zhang, Jianshu,Li, Qizhai.

[4]Impact of Ultrasonication on the Self-Assembly Behavior and Gel Properties of Bovine Bone Collagen I. Hong Liu,Hongru Zhang,Kangyu Wang,Liwei Qi,Yujie Guo,Chunhui Zhang,Yang Xu. 2023

[5]The role of amide groups in the mechanism of acid-induced pectin gelation: A potential pH-sensitive hydrogel based on hydrogen bond interactions. Shuhan Feng,Jianyong Yi,Youchuan Ma,Jinfeng Bi. 2023

[6]Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder. Xinyan Duan,Tingting Zhang,Qiannan Liu,Liang Zhang,Wei Liu,Ruixuan Zhao,Honghai Hu. 2024

[7]Influence of variations in esterification and amidation degrees of apple pectin on the gelation and pasting properties of wheat starch: Insights into the interaction mechanisms. Kaiyue Liu,Jinfeng Bi,Xiang Zhang,Jianyong Yi. 2026

[8]Citrus Oil Emulsions Stabilized By C.itrus Pectin: The Influence M echanism Of Citrus Variety And Acid Treatment. Zhao, SJ, Gao, W, Tian, GF, Zhao, CY, DiMarco-Crook, C, Fan, B, Li, CH, Xiao, H, Lian, YH, Zheng, JK. 2018

[9]Effect Of Mesoscopic Structure Of Citrus Pectin On Its Emulsifying Properties: Compactness Is More Important Than Size. Zhao, SJ, Ren, WB, Gao, W, Tian, GF, Zhao, CY, Bao, YM, Cui, JF, Lian, YH, Zheng, JK. 2020

[10]Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective. Wei R.,Zhao S.,Zhang L.,Feng L.,Zhao C.,An Q.,Bao Y.,Zhang L.,Zheng J.. 2021

[11]Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective. Wei R.,Zhao S.,Zhang L.,Feng L.,Zhao C.,An Q.,Bao Y.,Zhang L.,Zheng J.. 2021

[12]Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective. Wei R.,Zhao S.,Zhang L.,Feng L.,Zhao C.,An Q.,Bao Y.,Zhang L.,Zheng J.. 2021

[13]Alkali Plus Cellulase-Extracted Citrus Pectins Exhibit Compact Conformation And Good Fermentation Properties. Cui, JF, Zhao, CY, Zhao, SJ, Tian, GF, Wang, F, Li, CH, Wang, FZ, Zheng, JK. 2020

[14]Evaluation of citrus pectin extraction methods: Synergistic enhancement of pectin's antioxidant capacity and gel properties through combined use of organic acids, ultrasonication, and microwaves. Hongyu Li,Zheng Li,Pengwang Wang,Zheng Liu,Lingzhuo An,Xuemin Zhang,Zhouyi Xie,Yingping Wang,Xia Li,Wenyuan Gao. 2024

[15]Arabinan branches in the RG-I region of citrus pectin aid acid-induced gelation. Xingmiao Lu,Chengying Zhao,Xueping Wang,Jirong Wang,Yuyi Du,Jiefen Cui,Liang Zeng,Jinkai Zheng. 2024

[16]Green synthesis of silver nanoparticles using Fructus Aurantii-loaded Citrus pectin hydrogel for accelerated healing of MRSA-infected diabetic wounds. Li Chang,Bilal Ahmad,Aidi Tong,Zhou Wu,Pengxiang Xu,Zexin Gao,Caiyun Yin,Mingbao Luan,Chunyi Tong,Bin Liu. 2025

[17]Isolation, purification, degradation of citrus pectin and correlation between molecular weight and their biological properties. Guo H.,Du Y.,Gao H.,Liao Y.,Liu H.,Wu D.,Gan R.,Gao H.. 2024

[18]Arabinose side-chains play a crucial role in fermentation properties of RG-I enriched citrus pectin. Jiefen Cui,Xiaoxiao Zhang,Dan Liu,Jirong Wang,Yongkai Yuan,Jinkai Zheng. 2026

[19]Photocatalytic Degradation of Phytotoxic Substances in Waste Nutrient Solution by Various Immobilized Levels of Nano-TiO2. Qiu, Zhiping,Yang, Qichang,Liu, Wenke,Qiu, Zhiping,Yang, Qichang,Liu, Wenke. 2013

[20]Pressurized hot water extraction, structural properties, biological effects, and in vitro microbial fermentation characteristics of sweet tea polysaccharide. Lei J.,Li W.,Fu M.-X.,Wang A.-Q.,Wu D.-T.,Guo H.,Hu Y.-C.,Gan R.-Y.,Zou L.,Liu Y.. 2022

作者其他论文 更多>>