数字农科院2.0

Citrus flavonoid-pectin conjugates with enhanced emulsifying properties

文献类型： 外文期刊

作者： Liu, Xitong;Wang, Fengzhang;Wang, Jirong;Liu, Ting;Zhao, Chengying;Zheng, Jinkai

作者机构：

关键词： Citrus;Flavonoids;Pectin;Conjugate;Emulsification

期刊名称： FOOD HYDROCOLLOIDS

ISSN： 0268-005X

年卷期： 2025 年 159 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Pectin and flavonoids are important components of citrus fruits, but the effects of flavonoid grafting on the emulsifying properties of citrus pectin remain unclear. In this study, a novel natural citrus flavonoid-pectin conjugate in citrus peel was identified through alkaline hydrolysis combined with ultra-high performance liquid chromatography. Subsequently, two major citrus flavonoids were enzymatically conjugated to citrus pectin at high grafting rates (hesperidin: 20.21%; naringin dihydrochalcone: 16.11%). The flavonoids increased pectin amphipathy while ensuring a tighter conformation and denser network structure. These structural changes reduced the interfacial tension (from 20.6 to 18.4 mN/m) and increased the adsorbed layer thickness (from 11.8 to 37.8 nm), facilitating rapid pectin anchoring at the oil-water interface. These led to smaller droplet size and better emulsion stability. Prepared flavonoid-pectin conjugates with high grafting rates exhibited better emulsifying properties than those with medium grafting rates; hesperidin-pectin conjugates were more effective than naringin dihydrochalcone-pectin conjugates. The prepared flavonoid-pectin conjugates aid in the structural identification of natural flavonoid-pectin conjugates; they also facilitate analyses of the properties of these conjugates and offer new insights into improving the functional properties of pectins used in the food industry.

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