数字农科院2.0

Investigating the role of pectin's amphiphilic group in ice recrystallisation inhibition

文献类型： 外文期刊

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

作者机构：

关键词： Amphiphilicity;Ice crystal;Ice recrystallisation inhibition

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 493 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： This study investigated the ice recrystallisation inhibition (IRI) activity of pectin with different hydrophilic and hydrophobic groups through both experimental methods and molecular dynamic (MD) simulations. The experimental results revealed that pectin with a moderate degree of esterification (DE) of 51 % exhibited enhanced IRI activity, characterized by the smallest particle size (535.83 nm), polydispersity index of 0.425, and mean largest grain size (MLGS) of ice crystals measuring 29.19 μm. Conversely, the IRI activity diminished with increasing degree of amidation (DA). MD simulations indicated that pectin with varying DE exhibited stronger ice crystal growth inhibition activity compared to amidation-modified pectin, with a longer total growth time of 62 ns. Energy analysis revealed that the strong interactions between pectin and water molecules were responsible to the inhibition of ice crystal growth. These findings offer novel insights into the influence of hydrophilic and hydrophobic groups on polysaccharides on IRI activity.

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