Abstract
The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and ferulic acid decreased from 5.52% and 1.08% to 0.54% and 0.13%, respectively, resulting in a decrease in thermal stability, apparent viscosity, and molecular weight (Mw). The dynamic interfacial rheological properties showed that the interfacial pressure and modulus (E) decreased significantly with the decrease of functional groups (especially proteins), which also led to the bimodal distribution of particle size. These results indicated that the superior emulsification property of SBP is mainly determined by proteins, followed by ferulic acid, and the existence of other functional groups also promotes the emulsification property of SBP.
Highlights
The results showed that the emulsification performance of deproteinized sugar beet pectin (SBP) was worse than that of natural SBP [13]
The possible reason is that arabinose and galactose are mainly distributed in the side chain, and proteins attach preferentially to these two monosaccharides in the side chain rather than the main chain, and this is the case of ferulic acid (FA) [7]
Were greater than 0.9000, indicating the high reliability of these data. These results showed that the surface activity, interfacial pressure and interfacial behavior of pectin decreased with the decrease of protein and ferulic acid content in pectin molecules
Summary
Commercial pectins are extracted from citrus peel and apple pomace in most instances [1]. Sugar beet pulp is generally discarded as a by-product of the sugar industry, and SBP is usually extracted from sugar beet pulp. The poor gelling properties and thickening stability of SBP have limited its industrial production [4]. SBP consists of linear chains of α-1,4-linked galacturonic acid (GalA) units interrupted by the insertion of (1-2)linked L-rhamnopyranosyl residues [5,6]. The chains have branches, which means some rhamnosyl residues were substituted by arabinose, galactose, rhamnose and 13 other monosaccharides. Lateral chains contained phenolic acids such as ferulic acid (FA), which was linked to the arabinose and galactose residues via ester linkages [7]
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