数字农科院2.0

Interaction between apple pectin of varying molecular weights and wheat starch: Regulation and mechanism of physicochemical properties

文献类型： 外文期刊

作者： Kaiyue Liu;Jinfeng Bi;Youchuan Ma;Jianyong Yi

作者机构：

关键词： Interaction;Molecular dynamics simulations;Molecular weight;Pectin;Wheat starch

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： The application of wheat starch (WS) in processing is limited due to its drawbacks such as poor thermal stability. In this investigation, a series of apple pectin (AP) with different molecular weights (Mw, ranging from 3.46 to 350.25 kDa) was systematically evaluated for their effects on the pasting, rheological, thermal, and gel properties of WS. The mechanisms of WS-AP interactions were elucidated through combined experimental approaches and molecular dynamics (MD) simulations. Compared to other samples, the WS-AP composite gels formed with higher-Mw AP exhibited a significant increase in peak viscosity and viscoelasticity, which increased by 270.02 ± 5.67 % and 212.96 ± 5.68 % (p < 0.05). Furthermore, the light transmittance of these gels decreased by 54.64 ± 7.92 % (p < 0.05). The pasting temperature was observed to reach 85.65 °C. The formation of more ordered and structurally stable three-dimensional network structures in composite gels was promoted by higher-Mw AP compared to low-Mw AP, as evidenced by an average G′ value that was 2.87 times greater for gels formed with higher-Mw AP. Through FT-IR analysis and MD simulations, hydrogen bonding was established as the primary interaction mechanism between AP and WS. Importantly, our findings provide a quantitative demonstration that increasing pectin Mw markedly enhances the formation of hydrogen bonds with WS: specifically, the SA-12Mw system exhibited 1.5 times and 2.5 times more WS-AP hydrogen bonds than the SA-8Mw and SA-4Mw systems, respectively. This chain length-dependent modulation of the hydrogen-bonding network, together with its direct impact on water molecule adsorption capacity, has not been previously systematically characterized. This study demonstrates that higher-Mw AP significantly improves the thermal stability and rheological properties of WS, thereby offering a theoretical basis and novel strategy for its effective use in heat-sensitive food processing.

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