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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

文献类型： 外文期刊

作者： Kaiyue Liu;Jinfeng Bi;Xiang Zhang;Jianyong Yi

作者机构：

关键词： Amidation;Apple pectin;Wheat starch

期刊名称： International Journal of Biological Macromolecules

ISSN： 0141-8130

年卷期： 2026 年 340 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： The synergistic effects of modified apple pectin (AP) with varying degrees of amidation (DA, 2.04–57.76 %) and degrees of esterification (DE, 8.32–73.02 %) on the physicochemical properties and structural characteristics of wheat starch (WS) were investigated, and the interaction mechanisms were analyzed. Compared with higher-DA AP, higher-DE AP was found to more effectively retard WS gelatinization, with peak viscosity increased by approximately 265.37 %. Composite gels constructed with higher-DE AP exhibited the densest three-dimensional network and displayed the most favorable viscoelasticity and thermal stability. Higher-DA AP demonstrated stronger water adsorption capacity, which suppressed water migration and inhibited WS swelling. Isothermal titration calorimetry (ITC) and molecular dynamics (MD) simulations collectively showed that hydrogen bonding and other noncovalent interactions serve as the principal driving forces for interactions between WS and pectin of differing DA and DE. Notably, in the WS-DA4 system, the number of hydrogen bonds formed between pectin and starch was 1.29 and 1.98 times those observed in WS-DA8 and WS-DA12 systems, respectively. These results on how DA and DE govern WS-AP interactions inform the rational design of enhanced starch-based foods.

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