数字农科院2.0

Revealing the interaction mechanism between pectin and sugar: A case study of peach pectin and trehalose

文献类型： 外文期刊

作者： Fengzhao Wang;Jinfeng Bi;Yuting Huang;Jian Lyu

作者机构：

关键词： Molecular docking;Pectin;Simulation system;Trehalose

期刊名称： Food Hydrocolloids

ISSN： 0268-005X

年卷期： 2025 年 167 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： In order to explore the interaction mechanism between pectin and sugar molecules, a simulation system containing peach pectin and trehalose was constructed. The compared studies were carried out based on the changes in structural characteristics of pectin (P), pectin with heat treatment (HP) and pectin compounding with trehalose with heat treatment (TP). Firstly, pectin from peaches was characterized by the molecular weight, monosaccharide, chemical group and nanostructure. Furthermore, the isothermal titration calorimetry (ITC) and molecular docking were applied to explain the bonding force between pectin and trehalose. Results showed that the highest molecular weight (4.17 × 105 g/mol) depicted in TP illustrated the retarded effect of trehalose on the depolymerization or decomposition of pectin during thermal processing, which might ascribed to the branched chain structure of pectin and the intact three-dimensional network structure. Fourier transform infrared (FT-IR) spectroscopy and nuclear magnetic resonance (NMR) spectra revealed the imbedding of trehalose molecules within the pectin chains. ITC analysis suggested the exothermic binding between trehalose and pectin (ΔH = −27.89 kJ/mol) was primarily driven by enthalpy, and the binding stoichiometry (trehalose/pectin) was above 3:1. Molecular docking confirmed that hydrogen bond with a binding energy of −6.061 kcal/mol was the bonding force between trehalose and pectin. The results will provide a theoretical foundation for elucidating the effect of osmotic dehydration on the structural changes in pectin, which will significantly affect the textural formation of dehydrated fruits and vegetables.

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