Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments

Abstract

In this work, pectin extracts from watermelon rind (WRP) were enzymatically treated to evaluate their potential for preparing hydrogels with the addition of CaCl 2 . Based on a previous work, two different conditions were selected to obtain WRP extracts according to the 1) highest yield (OP) or 2) highest yield without negatively affecting the branching and native structure of pectin (OPA). Firstly, both WRP extracts were enzymatically modified using different treatments (de-esterification and/or de-branching of galacturonic and arabinose side chains, and deproteinization), and their impact on the esterification degree, monosaccharide composition and changes on their structural properties (linearity and branching degree) were deeply analysed. Then, the effect of the structural properties of the resulting pectin on the rheological behaviour and nanostructure of the hydrogels was investigated. The presence of long branched side chains and high methyl-esterified galacturonic acid chains promoted the formation of weaker hydrogels whereas de-esterification of the original pectin enabled intermolecular association giving rise to stronger hydrogels with the formation of ordered and densely packed structures (as deduced from SAXS results). However, the presence of small arabinogalactans side chains in the de-branched and de-esterified pectin extracts acted as reinforcement agents, inducing the formation of more densely packed networks and stronger hydrogels than their less-branched counterpart. These results demonstrated the impact of the pectin structure on the hydrogel-forming capacity. • Two watermelon rind pectin extracts were enzymatically modified. • Enzymes acting on neutral sugar side chains did not significantly de-branch the pectin structure. • Weaker gels were obtained when pectins were treated with de-branching enzymes. • Stronger gels were produced when pectin was de-esterified. • The strongest gels were produced when de-esterification and de-branching enzymes were combined.