数字农科院2.0

Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels

文献类型： 外文期刊

作者： Youchuan Ma;Jinfeng Bi;Shuhan Feng;Zhonghua Wu;Jianyong Yi

作者机构：

关键词： Freeze drying;Ice crystal;Molecular weight;Pectin;Texture

期刊名称： Carbohydrate Polymers

ISSN： 0144-8617

年卷期： 2024 年 340 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Understanding the formation of ice crystals is essential for tailoring the microstructure and physical properties of cryogels. This study investigated the effects and mechanisms of pectin molecular weight (Mw) on impacting ice crystal formation. Pectin fractions various Mw (10.13–212.20 kDa) were prepared by hydrothermal method. The solution of high Mw pectin fractions exhibited higher contact angle, lower water freedom, and stronger adsorption of water molecules. The splat experiment and molecular dynamic (MD) results confirmed that higher Mw pectin have stronger ice crystal growth inhibition activity than lower Mw pectin. Furthermore, the pore size distribution of the cryogel increased from 98–203 μm to 105–267 μm as the molecular weight decreased from 212.2 kDa to 121.0 kDa. Additionally, in the higher Mw pectin cryogel, stronger mechanical strength was observed. These findings suggested that changing the molecular weight of pectin has the potential to regulate the ice crystal growth, microstructure and physical properties of frozen products.

分类号：

  • 相关文献

[1]Modulation of ice crystal formation behavior in pectin-sucrose hydrogel by freezing temperature: Effect on ice crystal morphology and drying properties. Ma, Youchuan,Bi, Jinfeng,Yi, Jianyong,Feng, Shuhan,Peng, Jian,Zou, Shaoqiang,Guo, Shusong,Wu, Zhonghua. 2023

[2]Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes. Shuhan Feng,Jinfeng Bi,Jianyong Yi,Xuan Li,Jiangkuo Li,Youchuan Ma. 2022

[3]The role of fructose at a range of concentration on the texture and microstructure of freeze-dried pectin-cellulose matrix cryogel. Du, Qianqian,Bi, Jinfeng,Yi, Jianyong,Zhao, Yuanyuan,Feng, Shuhan,Ma, Youchuan. 2023

[4]Tailoring microstructure and mechanical properties of pectin cryogels by modulate intensity of ionic interconnection. Ma Y.,Bi J.,Wu Z.,Feng S.,Yi J.. 2024

[5]Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain. Shuhan Feng,Jianyong Yi,Youchuan Ma,Jinfeng Bi. 2023

[6]Pectin and homogalacturonan with small molecular mass modulate microbial community and generate high SCFAs via in vitro gut fermentation. Yuanyuan Zhao,Jinfeng Bi,Jianyong Yi,Xinye Wu,Youchuan Ma,Ruiping Li. 2021

[7]Interaction between apple pectin of varying molecular weights and wheat starch: Regulation and mechanism of physicochemical properties. Kaiyue Liu,Jinfeng Bi,Youchuan Ma,Jianyong Yi. 2025

[8]Effects of pectin and glucose on the texture properties and microstructures of freeze-dried restructured fruits: Pectin-glucose sponge as a model. Feng, Shuhan,Bi, Jinfeng,Ma, Youchuan,Yi, Jianyong. 2023

[9]Cell wall modifications during storage: Changes in the texture behavior of the canned yellow peach. Lyu J.,Yu X.,Wang F.,Xie J.,Bi J.. 2024

[10]Understanding the mechanism of saccharides type and concentration affecting texture of freeze-dried pectin-CMC cryogels through experiment and molecular dynamic simulation. Youchuan Ma,Jinfeng Bi,Zhonghua Wu,Jianyong Yi. 2025

[11]A comparison of methods for drying seeds: vacuum freeze-drier versus silica gel. Hu, XR,Zhang, YL,Hu, CL,Tao, M,Chen, SP. 1998

[12]Cyclodextrin inclusion complex enhances solubility and antimicrobial activity of chlortetracycline hydrochloride. Chao Zhang,Lankun Yi,Yubin Bai,Xiaorong Yang,Jian He,Yuting Bai,Yong Zhang,Bing Li,Jiyu Zhang. 2025

[13]Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods. Min Gou,Jinfeng Bi,Gege Liu,Marie Laure Fauconnier,Qinqin Chen. 2024

[14]New insights into the mechanism of freeze-induced damage based on ice crystal morphology and exudate proteomics. Xia Li,Shuyi Qian,Yu Song,Yuyie Guo,Feng Huang,Dong Han,Chunhui Zhang,Christophe Blecker. 2022

[15]Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material. Yang Qiu,Jinfeng Bi,Xin Jin,Xinye Wu,Lina Hu,Lamei Chen. 2022

[16]To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?. Wu, Guangyu,Yang, Chuan,Lin, Hengxun,Hu, Feifei,Li, Xia,Xia, Shuangmei,Bruce, Heather L.,Roy, Bimol C.,Huang, Feng,Zhang, Chunhui. 2024

[17]How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration. Lin, Hengxun,Chen, Yong,Yang, Yiping,Cui, Liye,Wu, Guangyu,Chisoro, Prince,Chen, Xiangning,Li, Xia,Zhang, Chunhui,Blecker, Christophe. 2025

[18]Investigating the role of pectin's amphiphilic group in ice recrystallisation inhibition. Youchuan Ma,Jinfeng Bi,Zhonghua Wu,Jianyong Yi. 2025

[19]Inhibition mechanisms of ice crystal recrystallization by polysaccharides: a comparative analysis of molecular structures and cryoprotective properties. Zhang, Xiang,Bi, Jinfeng,Ma, Youchuan,Liu, Kaiyue,Yi, Jianyong. 2025

[20]Characterization of HMW glutenin subunits in common wheat and related species by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). Zhang, Qian,Dong, Yanmin,An, Xueli,Wang, Aili,Zhang, Yanzhen,Li, Xiaohui,Gao, Liyan,Yan, Yueming,Xia, Xianchun,He, Zhonghu,Xia, Xianchun,He, Zhonghu. 2008

作者其他论文 更多>>