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https://doi.org/10.1016/j.foodhyd.2024.110707
Copy DOIJournal: Food Hydrocolloids | Publication Date: Oct 2, 2024 |
Important groups such as methyl ester groups and amino groups on the pectin chains are important influences for its gelation. In this study, we investigated the joint mechanism of the degree of esterification (DE) and amidation (DA) in the gelation process of amidated low methoxyl pectins (ALMPs). A series of ALMPs with DE ranging from 37% to 18% and DA ranging from 17% to 34% were prepared in a non-homogeneous system consisting of alcohol and ammonia at low temperatures. Their structural and physicochemical properties were characterized by FTIR and XRD patterns, AFM images, monosaccharide composition, Zeta potential, particle size, and viscosity. Acid-sugar-calcium ALMP gels were prepared, and the gel properties were analyzed by determining rheological properties, water holding capacity (WHC), apparent and internal morphologies, and textural properties. The results showed that DE and DA jointly affected the gel properties through hydrophobic interaction, ionic interaction, and hydrogen bonding. Gelation of ALMP appeared to be driven more by DA, which was elevated to promote the cross-linking of pectin chains through extra hydrogen bonds. However, the concomitant reduction in DE might negatively affect gel properties by limiting the hydrophobic proximity of the methyl ester groups and the block distribution of the carboxyl anions on the pectin chains. In addition, a high DA seemed to induce a phenomenon similar to the “pre-gelation” caused by excess calcium ions, resulting in an inhomogeneous gel and a decrease in WHC. Considering several indicators together, the AP-28-21 gel appeared to exhibit the best gel performance.
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