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Li R, Fan H, Li B, Ge J, Zhang Y, Xu X, Pan S, Liu F. Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods. Int J Biol Macromol 2024; 263:130432. [PMID: 38403224 DOI: 10.1016/j.ijbiomac.2024.130432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/12/2024] [Accepted: 02/22/2024] [Indexed: 02/27/2024]
Abstract
Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40-50 %, 20-30 % and 5-10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5-10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40-45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin.
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Affiliation(s)
- Ruoxuan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Hekai Fan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Bowen Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Jinjiang Ge
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Yanbing Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China.
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Stanciu MC, Nichifor M, Ailiesei GL, Popescu I, Hitruc GE, Ghimici L, Tuchilus CG. New Quaternary Ammonium Derivatives Based on Citrus Pectin. Polymers (Basel) 2023; 15:4492. [PMID: 38231903 PMCID: PMC10707904 DOI: 10.3390/polym15234492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/15/2023] [Accepted: 11/18/2023] [Indexed: 01/19/2024] Open
Abstract
New citrus pectin derivatives carrying pendant N,N-dimethyl-N-alkyl-N-(2-hydroxy propyl) ammonium chloride groups were achieved via polysaccharide derivatization with a mixture of N,N-dimethyl-N-alkyl amine (alkyl = ethyl, butyl, benzyl, octyl, dodecyl) and epichlorohydrin in aqueous solution. The structural characteristics of the polymers were examined via elemental analysis, conductometric titration, Fourier Transform Infrared spectroscopy (FTIR) and 1D (1H and 13C) nuclear magnetic resonance (NMR). Capillary viscosity measurements allowed for the study of viscometric behavior as well as the determination of viscosity-average molar mass for pristine polysaccharide and intrinsic viscosity ([η]) values for pectin and its derivatives. Dynamic light scattering measurements (DLS) showed that pectin-based polymers formed aggregates in aqueous solution with a unimodal distribution. Critical aggregation concentration (cac) for the hydrophobic pectin derivatives were determined using fluorescence spectroscopy. Atom force microscopy (AFM) images allowed for the investigation of the morphology of polymeric populations obtained in aqueous solution, consisting of flocs and aggregates for crude pectin and its hydrophilic derivatives and well-organized aggregates for lipophilic pectin derivatives. Antimicrobial activity, examined using the disc diffusion method, proved that all polymers were active against Staphylococcus aureus bacterium and Candida albicans yeast.
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Affiliation(s)
- Magdalena-Cristina Stanciu
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Marieta Nichifor
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Gabriela-Liliana Ailiesei
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Irina Popescu
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Gabriela-Elena Hitruc
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Luminita Ghimici
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Cristina G. Tuchilus
- Faculty of Medicine, “Grigore T. Popa” University of Medicine and Pharmacy, 16 University Street, 700115 Iasi, Romania;
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Tripathi M, Diwan D, Shukla AC, Gaffey J, Pathak N, Dashora K, Pandey A, Sharma M, Guleria S, Varjani S, Nguyen QD, Gupta VK. Valorization of dragon fruit waste to value-added bioproducts and formulations: A review. Crit Rev Biotechnol 2023:1-19. [PMID: 37743323 DOI: 10.1080/07388551.2023.2254930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Accepted: 07/10/2023] [Indexed: 09/26/2023]
Abstract
Owing to the increasing worldwide population explosion, managing waste generated from the food sector has become a cross-cutting issue globally, leading to environmental, economic, and social issues. Circular economy-inspired waste valorization approaches have been increasing steadily, generating new business opportunities developing valuable bioproducts using food waste, especially fruit wastes, that may have several applications in energy-food-pharma sectors. Dragon fruit waste is one such waste resource, which is rich in several value-added chemicals and oils, and can be a renewable resource to produce several value-added compounds of potential applications in different industries. Pretreatment and extraction processes in biorefineries are important strategies for recovering value-added biomolecules. There are different methods of valorization, including green extractions and biological conversion approaches. However, microbe-based conversion is one of the advanced technologies for valorizing dragon fruit waste into bioethanol, bioactive products, pharmaceuticals, and other valued products by reusing or recycling them. This state-of-the-art review briefly overviews the dragon fruit waste management strategies and advanced eco-friendly and cost-effective valorization technologies. Furthermore, various applications of different valuable bioactive components obtained from dragon fruit waste have been critically discussed concerning various industrial sectors. Several industrial sectors, such as food, pharmaceuticals, and biofuels, have been critically reviewed in detail.
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Affiliation(s)
- Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya, India
| | - Deepti Diwan
- School of Medicine, Washington University, Saint Louis, MO, USA
| | | | - James Gaffey
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technological University, Kerry, Ireland
| | - Neelam Pathak
- Department of Biochemistry, Dr. Rammanohar Lohia Avadh University, Ayodhya, India
| | - Kavya Dashora
- Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India
| | - Ashok Pandey
- Centre for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow, India
- School of Engineering, University of Petroleum and Energy Studies, Dehradun, India
- Centre for Energy and Environmental Sustainability, Lucknow, India
| | | | - Sanjay Guleria
- Sher-e- Kashmir University of Agricultural Sciences and Technology of Jammu, Union Territory of Jammu and Kashmir, India
| | - Sunita Varjani
- School of Engineering, University of Petroleum and Energy Studies, Dehradun, India
- School of Energy and Environment, City University of Hon Kong, Kowloon, Hong Kong
| | - Quang D Nguyen
- Department of Bioengineering and Alcoholic Drink Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Vijai K Gupta
- Biorefining and Advanced Materials Research Centre, SRUC, Dumfries, UK
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4
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Chen Y, Jiang Y, Wen L, Yang B. Interaction between ultrasound-modified pectin and icaritin. Food Chem 2023; 426:136618. [PMID: 37354572 DOI: 10.1016/j.foodchem.2023.136618] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 04/27/2023] [Accepted: 06/10/2023] [Indexed: 06/26/2023]
Abstract
Pectin can improve the bioaccessibility of icaritin as a nanocarrier, and ultrasound can modify the pectin structure. However, the interaction between ultrasound-modified pectin (UMP) and icaritin remains unclearly. In this work, the effects of UMP on the physiochemical properties of icaritin/pectin micelles (IPMs) were investigated. The IPMs prepared with UMP (UMP-IPMs) showed lower encapsulation efficiencies and loading capacities, comparing with native IPMs. UMP-IPMs had smaller particle sizes (325-399 nm) than native IPMs (551 nm). The Mw, viscosity, G' and G" of pectin were determined. NMR spectra indicated that the repeating unit in pectins remained consistently before and after ultrasound treatment, and 7-OH of icaritin was involved in hydrogen bond formation with pectin. The larger chemical shift movement of 6-H and 7-OH for U3-IPMs than P0-IPMs suggested that stronger hydrogen bond interaction between icaritin and pectin. UMP-IPMs exhibited stronger anti-proliferation activities against HepG2 cells than native IPMs.
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Affiliation(s)
- Yipeng Chen
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yueming Jiang
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Lingrong Wen
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Bao Yang
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China.
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Utilisation of Pectins Extracted from Orange Peels by Non Conventional Methods in the Formation of Edible Films in the Presence of Herbal Infusions. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3030034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Edible films of three high methoxy pectins (DE: 70–75%) in the presence of dittany and anise infusions were studied. Apart from a commercial one, two more pectins, selected by their yield and DE from preliminary experiments on pectin extraction from orange peels using ultrasound- and microwave-assisted extraction or a combination of both, were used. Extracted pectins were darker, less surface active and had lower [η] and absolute zeta values. All three pectin solutions were Newtonian. Furthermore, all films had statistically the same thickness (~40 μm) and moisture content (~25.2%). For the same herbal infusion, all pectins resulted in films with the same density (~1.01 and ~1.19 g/cm3 for dittany and anise films, respectively). Values of 2–4.65 N and 76.62–191.80 kPa, for maximum force and modulus, respectively, were reported. The commercial pectin film with anise was the stronger, whereas that with dittany, the stiffer. Total phenolics content (TPC) and antioxidant activity (SA) were also measured for films and film-forming solutions (FFS). TPC values ranged from 0.035 to 0.157 mg GAE/0.5 mL and SA from ~62 to 91%. Films had greater TPC but lower SA than their FFS. The presence of both pectin and herbal infusions were significant for our observations.
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7
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Chalapud MC, Baümler ER, Carelli AA, Salgado-Cruz MDLP, Morales-Sánchez E, Rentería-Ortega M, Calderón-Domínguez G. Pectin Films with Recovered Sunflower Waxes Produced by Electrospraying. MEMBRANES 2022; 12:membranes12060560. [PMID: 35736266 PMCID: PMC9228956 DOI: 10.3390/membranes12060560] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 05/21/2022] [Accepted: 05/24/2022] [Indexed: 12/20/2022]
Abstract
Valorization of by-products obtained from food processing has achieved an important environmental impact. In this research, sunflower wax recovered from oil refining process was incorporated to low and high-methoxyl pectin films produced by electrospraying. Film-forming solutions and wax-added electrosprayed films were physical and structurally evaluated. The addition of sunflower wax to the film-forming solutions reduces conductivity while raising surface tension and density, whereas the type of pectin had a larger impact on viscosity, with the low-methoxyl solution having the highest value. These changes in physical solution properties influenced the film characteristics, observing thicker films with lower water vapor transmission rate (WVTR) when adding wax. Micrographs obtained by scanning electron microscopy (SEM) revealed the presence of wax particles as small spherical shapes, having a good distribution through the sectional area of films. According to X-ray diffraction (XRD), atomic force microscopy (AFM) and mechanical properties analyses, the presence of wax had an impact on the degree of crystallinity, producing a more amorphous and rougher film’s structure, without affecting the elongation percentage and the tensile stress (p>0.05). These results showed that wax addition improves the physical properties of films, while the suitability of using both pectins and the electrospraying technique was demonstrated.
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Affiliation(s)
- Mayra C. Chalapud
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca 8000, Argentina; (M.C.C.); (E.R.B.); (A.A.C.)
- Planta Piloto de Ingeniería Química—PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina
| | - Erica R. Baümler
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca 8000, Argentina; (M.C.C.); (E.R.B.); (A.A.C.)
- Planta Piloto de Ingeniería Química—PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina
| | - Amalia A. Carelli
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca 8000, Argentina; (M.C.C.); (E.R.B.); (A.A.C.)
- Planta Piloto de Ingeniería Química—PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina
| | - Ma. de la Paz Salgado-Cruz
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, Zacatenco, GAM, Mexico City 07738, Mexico;
| | - Eduardo Morales-Sánchez
- CICATA—Unidad Querétaro, Instituto Politécnico Nacional, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro 76090, Mexico;
| | - Minerva Rentería-Ortega
- Tecnológico Nacional de México/TES de San Felipe del Progreso, Av. Instituto Tecnológico S/N Ejido de San Felipe del Progreso, San Felipe del Progreso 50640, Mexico;
| | - Georgina Calderón-Domínguez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, Zacatenco, GAM, Mexico City 07738, Mexico;
- Correspondence: ; Tel.: +52-55-1684-4417
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Putri NI, Celus M, Van Audenhove J, Nanseera RP, Van Loey A, Hendrickx M. Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107638] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Emulsification properties of alkaline soluble polysaccharide from sugar beet pulp: Effect of acetylation and methoxylation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107361] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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10
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Zhao Q, Tian H, Chen L, Zeng M, Qin F, Wang Z, He Z, Chen J. Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation: Effects of selected starch varieties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106765] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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11
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Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release. Foods 2021; 10:foods10091991. [PMID: 34574098 PMCID: PMC8465917 DOI: 10.3390/foods10091991] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/21/2021] [Accepted: 08/23/2021] [Indexed: 01/04/2023] Open
Abstract
Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA-PEC-WPI emulsion had a compact network structure. The SA-PEC-WPI emulsion exhibited shear-thinning behavior and was in a semi-dilute or weak network state. The SA-PEC-WPI stabilized β-carotene emulsion had better thermal, physical and chemical stability. A small amount of β-carotene (19.46 ± 1.33%) was released from SA-PEC-WPI stabilized β-carotene emulsion in simulated gastric digestion, while a large amount of β-carotene (90.33 ± 1.58%) was released in simulated intestinal digestion. Fourier transform infrared (FTIR) experiments indicated that the formation of SA-PEC-WPI stabilized β-carotene emulsion was attributed to the electrostatic and hydrogen bonding interactions between WPI and SA or PEC, and the hydrophobic interactions between β-carotene and WPI. These results can facilitate the design of polysaccharide-protein stabilized emulsions with high encapsulation efficiency and stability for nutraceutical delivery in food and supplement products.
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Efficient heterogeneous synthesis of reactive polygalacturonic acid hydrazides. Carbohydr Polym 2021; 261:117838. [PMID: 33766338 DOI: 10.1016/j.carbpol.2021.117838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/29/2021] [Accepted: 02/16/2021] [Indexed: 11/20/2022]
Abstract
Low-methoxy ammonium pectinate (APC) and polygalacturonic acid (PG) could be transformed heterogeneously in a catalyst-free system very efficiently to the corresponding polysaccharide (PS) hydrazides. The hydrazide formation proceeds even at room temperature efficiently and is almost independent of the reaction temperature in the range from 25 of up to 80°C. In contrast to a homogeneous reaction, the heterogeneous path is efficient considering the amount of hydrazine hydrate employed. The PS hydrazides obtained show no signs of degradation or side reactions that might occur due to the basicity of the hydrazine reagent used. The polygalacturonic acid hydrazide (PGH) obtained is nontoxic as revealed by a chicken egg test. Furthermore, preliminary studies indicate that the PS hydrazides synthesized possess good metal chelating abilities, especially high amount of lead (II) can be bound from an aqueous solution.
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13
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Red currant pectin: The physicochemical characteristic of pectin solutions in dilute and semi dilute regimes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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González Moreno A, Guzman-Puyol S, Domínguez E, Benítez JJ, Segado P, Lauciello S, Ceseracciu L, Porras-Vázquez JM, Leon-Reina L, Heredia A, Heredia-Guerrero JA. Pectin-cellulose nanocrystal biocomposites: Tuning of physical properties and biodegradability. Int J Biol Macromol 2021; 180:709-717. [PMID: 33771545 DOI: 10.1016/j.ijbiomac.2021.03.126] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 03/12/2021] [Accepted: 03/22/2021] [Indexed: 01/11/2023]
Abstract
The fabrication of pectin-cellulose nanocrystal (CNC) biocomposites has been systematically investigated by blending both polysaccharides at different relative concentrations. Circular free-standing films with a diameter of 9 cm were prepared by simple solution of these carbohydrates in water followed by drop-casting and solvent evaporation. The addition of pectin allows to finely tune the properties of the biocomposites. Textural characterization by AFM showed fibrous morphology and an increase in fiber diameter with pectin content. XRD analysis demonstrated that pectin incorporation also reduced the degree of crystallinity though no specific interaction between both polysaccharides was detected, by ATR-FTIR spectroscopy. The optical properties of these biocomposites were characterized for the first time and it was found that pectin in the blend reduced the reflectance of visible light and increased UV absorbance. Thermal stability, analyzed by TGA, was improved with the incorporation of pectin. Finally, pectin-cellulose nanocrystal biocomposites showed a good biodegradability in seawater, comparable to other common bioplastics such as cellulose and low-molecular weight polylactide, among others.
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Affiliation(s)
- Ana González Moreno
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Departamento de Biología Molecular y Bioquímica, Facultad de Ciencias, E-29071 Málaga, Spain.
| | - Susana Guzman-Puyol
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Estación Experimental "La Mayora", E-29750 Algarrobo-Costa, Málaga, Spain
| | - Eva Domínguez
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Estación Experimental "La Mayora", E-29750 Algarrobo-Costa, Málaga, Spain
| | - José J Benítez
- Instituto de Ciencia de Materiales de Sevilla (ICMS), Centro Mixto CSIC-Universidad de Sevilla, Americo Vespucio 49, Isla de la Cartuja, 41092 Seville, Spain
| | - Patricia Segado
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Departamento de Biología Molecular y Bioquímica, Facultad de Ciencias, E-29071 Málaga, Spain
| | - Simone Lauciello
- Electron Microscopy Facility, Istituto Italiano di Tecnologia, Via Morego 30, Genova 16163, Italy
| | - Luca Ceseracciu
- Materials Characterization Facility, Istituto Italiano di Tecnologia, Via Morego 30, Genova 16163, Italy
| | - José M Porras-Vázquez
- Departamento de Química Inorgánica, Cristalografía y Mineralogía, Universidad de Málaga, 29071 Málaga, Spain
| | - Laura Leon-Reina
- Servicios Centrales de Apoyo a la Investigación, Universidad de Málaga, 29071 Málaga, Spain
| | - Antonio Heredia
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Departamento de Biología Molecular y Bioquímica, Facultad de Ciencias, E-29071 Málaga, Spain
| | - José A Heredia-Guerrero
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Estación Experimental "La Mayora", E-29750 Algarrobo-Costa, Málaga, Spain.
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Pillai PK, Guldiken B, Nickerson MT. Complex coacervation of pea albumin-pectin and ovalbumin-pectin assessed by isothermal titration calorimeter and turbidimetry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1209-1217. [PMID: 32789852 DOI: 10.1002/jsfa.10733] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 07/17/2020] [Accepted: 08/13/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This study investigates the complexation of a pea albumin-rich fraction and ovalbumin with pectin of different degrees of esterification (DE) and blockiness (DB) as a function of pH and biopolymer mixing ratio by turbidimetric titration and isothermal titration calorimetry (ITC). RESULTS Turbidimetric analysis found maximum complexation occurred at a mixing ratio of 4:1 for pea albumin with high methoxy pectin, 8:1 for pea albumin with low methoxy pectin, and 8:1 for ovalbumin with low methoxy pectin. In the case of ovalbumin with high methoxy pectin, interactions were very weak. The pectin with high levels of esterification and blockiness displayed greater interactions with the pea albumin in both turbidimetry and ITC. However, low methoxy pectin imparted better interactions with ovalbumin and displayed higher optical density values than high methoxy pectin. CONCLUSIONS The current study indicated that the different thermodynamic parameters of PA-pectin complexes can be tuned by controlling the structural characteristics (DB, DE, and d-galacturonic acid) of the pectin. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Prasanth Ks Pillai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Burcu Guldiken
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
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16
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Abboud KY, Iacomini M, Simas FF, Cordeiro LM. High methoxyl pectin from the soluble dietary fiber of passion fruit peel forms weak gel without the requirement of sugar addition. Carbohydr Polym 2020; 246:116616. [DOI: 10.1016/j.carbpol.2020.116616] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 06/05/2020] [Accepted: 06/05/2020] [Indexed: 10/24/2022]
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17
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Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105556] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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18
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Fabrication and characterisation of fine-tuned Polyetherimide (PEI)/WO3 composite ultrafiltration membranes for antifouling studies. Chem Phys Lett 2020. [DOI: 10.1016/j.cplett.2020.137201] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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19
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Box-Behnken design based statistical modeling for the extraction and physicochemical properties of pectin from sunflower heads and the comparison with commercial low-methoxyl pectin. Sci Rep 2020; 10:3595. [PMID: 32108167 PMCID: PMC7046776 DOI: 10.1038/s41598-020-60339-1] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Accepted: 02/11/2020] [Indexed: 12/27/2022] Open
Abstract
A natural low-methoxyl pectin (LAHP), was extracted with oxalic acid solution from dried heads of sunflower (Helianthus annuus L.). The single-factor experiments and response surface methodology (RSM) were used to optimize LAHP extraction conditions. The extraction yield of LAHP was 18.83 ± 0.21%, and the uronic acid content was 85.43 ± 2.9% obtained under the optimized conditions (temperature of 96 °C, time of 1.64 h, oxalic acid concentration of 0.21%). Experimentally obtained values were in agreement with those predicted by RSM model, indicating suitability of the employed model and the success of RSM in optimizing the extraction conditions. LAHP has been characterized by ash content, degree of esterification (DE), galacturonic acid (GalA) content, molecular weight and intrinsic viscosity meanwhile commercial low-methoxyl pectin (CLMP) as comparison. This study finds out a potential source of natural LMP which expands the application scope of sunflower heads. It is an efficient reuse of waste resources and provides a novel thought to explore the natural resources for food and pharmaceutical applications.
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20
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Wei Y, Cai Z, Wu M, Guo Y, Tao R, Li R, Wang P, Ma A, Zhang H. Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105233] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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21
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Ye J, Hua X, Zhao Q, Zhao W, Chu G, Zhang W, Yang R. Chain conformation and rheological properties of an acid-extracted polysaccharide from peanut sediment of aqueous extraction process. Carbohydr Polym 2019; 228:115410. [PMID: 31635751 DOI: 10.1016/j.carbpol.2019.115410] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 09/21/2019] [Accepted: 09/29/2019] [Indexed: 12/20/2022]
Abstract
A polysaccharide (PPS) in peanut sediment of aqueous extraction process was obtained at pH4.0, purified via anion-exchange chromatography. The composition, chain conformation and rheological properties were investigated. PPS mainly consisted of arabinose, galacturonic acid, xylose, and rhamnose. The intrinsic viscosity [η] was 0.71 dL/g in 0.1 M NaNO3 solution. The weight-average molar mass Mw and polydispersity index were 3.77 × 105 g/mol and 1.25, suggesting high homogeneity. The average radius of gyration (Rg), hydrodynamic radius (Rh), Rg/Rh ratio and conformation parameter v were 25.5, 18.2, 1.40 and 0.21, respectively, indicating compact coil chain conformation with branched structure. Molecular morphology revealed that PPS displayed chain shape comprised of spheres with a diameter range of 15-50 nm and apparent length of chains mainly ranged from 100 to 300 nm. The aggregation caused by molecular self-association enhanced with concentration increasing. Additionally, Newtonian behavior was observed at various concentrations. Increase in temperature effectively broke this behavior. 10.0 wt.% PPS possessed activation energy of 21.7 KJ/mol, was structured liquid and almost fitted Cox-Merz rule. These closely related with its conformation and molecular self-association behavior.
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Affiliation(s)
- Jianfen Ye
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Qiyan Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Guanhe Chu
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China.
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22
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Kalathaki I, Alba K, Muhamedsalih H, Kontogiorgos V. Fabrication and characterisation of metal-doped pectin films. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.065] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Sarioglu E, Arabacioglu Kocaaga B, Turan D, Batirel S, Guner FS. Theophylline‐loaded pectin‐based hydrogels. II. Effect of concentration of initial pectin solution, crosslinker type and cation concentration of external solution on drug release profile. J Appl Polym Sci 2019. [DOI: 10.1002/app.48155] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
Affiliation(s)
- Ebru Sarioglu
- Department of Chemical EngineeringIstanbul Technical University Maslak, 34469 Istanbul Turkey
| | | | - Deniz Turan
- Department of Food EngineeringIstanbul Technical University Maslak, 34469 Istanbul Turkey
| | - Saime Batirel
- Department of Medical Biochemistry, School of MedicineMarmara University Maltepe, 34854 Istanbul Turkey
| | - F. Seniha Guner
- Department of Chemical EngineeringIstanbul Technical University Maslak, 34469 Istanbul Turkey
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24
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Protte K, Balinger F, Weiss J, Löffler R, Nöbel S. Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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25
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Pancerz M, Ptaszek A, Sofińska K, Barbasz J, Szlachcic P, Kucharek M, Łukasiewicz M. Colligative and hydrodynamic properties of aqueous solutions of pectin from cornelian cherry and commercial apple pectin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.060] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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26
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Rahmati S, Abdullah A, Kang OL. Effects of different microwave intensity on the extraction yield and physicochemical properties of pectin from dragon fruit (Hylocereus polyrhizus) peels. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.bcdf.2019.100186] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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27
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Feng L, Zhou Y, Ashaolu TJ, Ye F, Zhao G. Physicochemical and rheological characterization of pectin-rich fraction from blueberry (Vaccinium ashei) wine pomace. Int J Biol Macromol 2019; 128:629-637. [PMID: 30708018 DOI: 10.1016/j.ijbiomac.2019.01.166] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 01/22/2019] [Accepted: 01/28/2019] [Indexed: 01/29/2023]
Abstract
Blueberry wine pomace is rich in pectin, which has been extensively used as a functional dietary fiber and a rheological modifier in the food industry. This paper reports a method to extract the pectin-rich fraction (PF) with a mediate degree of esterification of 51.66% from blueberry wine pomace and provides insight into its relationship between the structure and rheological properties. The impacts of related extrinsic factors, such as sucrose, ions and pH, were also studied in view of food applications. The viscosity of PF aqueous dispersion gradually increased with its concentration. The addition of sucrose, CaCl2 or NaCl to the solution resulted in increased viscosity. However, the elevations in temperature and pH led to decrease in solution viscosity. The viscoelastic property of PF dispersion displayed strong temperature dependence but weak frequency dependence. This was largely due to PF concentration, sucrose, CaCl2 and solution pH. The present study revealed the unique characteristic of medium-methoxylated pectin fraction and the obtained results are helpful in value-added utilization of blueberry wine pomace.
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Affiliation(s)
- Liyuan Feng
- College of Food Science, Southwest University, Chongqing 400715, PR China; School of Resources and Environment Sciences, Baoshan University, Baoshan 678000, PR China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, PR China; Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, PR China
| | | | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Engineering Research Center of Regional Foods, Chongqing 400715, PR China.
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28
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Pectin modification assisted by nitrogen glow discharge plasma. Int J Biol Macromol 2018; 120:2572-2578. [DOI: 10.1016/j.ijbiomac.2018.09.033] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 09/04/2018] [Accepted: 09/05/2018] [Indexed: 11/22/2022]
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29
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Dranca F, Oroian M. Extraction, purification and characterization of pectin from alternative sources with potential technological applications. Food Res Int 2018; 113:327-350. [DOI: 10.1016/j.foodres.2018.06.065] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/25/2018] [Accepted: 06/28/2018] [Indexed: 12/31/2022]
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30
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Warnakulasuriya S, Pillai PKS, Stone AK, Nickerson MT. Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides. Food Chem 2018; 264:180-188. [PMID: 29853364 DOI: 10.1016/j.foodchem.2018.05.036] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 05/01/2018] [Accepted: 05/05/2018] [Indexed: 11/27/2022]
Abstract
The complex coacervation of pea protein isolate (PPI) with commercial pectic polysaccharides [high methoxy citrus pectin (P90, 90 representing DE), apple pectin (P78) sugar beet pectin (P62), low methoxy citrus pectin (P29)] of different degrees of esterification (DE) [and galacturonic acid content (GalA)] and blockiness (DB), was investigated. The maximum amount of coacervates formed at a biopolymer weight mixing ratio of 4:1 for all PPI-pectin mixtures, with the exception of PPI-P29 where maximum coacervation occurred at the 10:1 mixing ratio. The pH at which maximum interactions occurred was pH 3.4-3.5 (PPI: P90/P78) and 3.7-3.8 (PPI: P62/P29). PPI complexed with pectins with high levels of DE (low levels of GalA) and DB displayed greater interactions at optimal mixing conditions compared to pectin having lower levels of esterification and blockiness. The addition of P78 to PPI greatly increased protein solubility at pH 4.5.
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Affiliation(s)
- Sumudu Warnakulasuriya
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Prasanth K S Pillai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Andrea K Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
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31
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Cho EH, Jung HT, Lee BH, Kim HS, Rhee JK, Yoo SH. Green process development for apple-peel pectin production by organic acid extraction. Carbohydr Polym 2018; 204:97-103. [PMID: 30366548 DOI: 10.1016/j.carbpol.2018.09.086] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 09/05/2018] [Accepted: 09/29/2018] [Indexed: 10/28/2022]
Abstract
To extract pectin in food industry, HCl is generally used as the major extracting solvent for releasing the pectin from the plant tissues, however it has an environmental issue to use. In this study, food-grade tartaric-, malic, and citric acids were used to produce apple peel pectin as an eco-friendly protocol instead of HCl. Finely-ground lyophilized apple peel was applied as the raw material, and the pectin was extracted by organic acids at 85 °C. The pectin extracted with citric acid displayed greater molecular weight and apparent viscosity compared to other organic acid treatments. Analysis of degree of methyl esterification revealed that the pectins extracted with organic acids were highly methoxylated. From these results, it was suggested that organic acids could be utilized to extract apple peel pectin effectively as a green process. Especially, the extraction process with citric acid as the solvent showed great potential to produce high-viscosity apple peel pectin.
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Affiliation(s)
- Eun-Hi Cho
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
| | - Ho-Tak Jung
- Department of Food Science & Biotechnology, College of BioNano Technology, Gachon University, Sungnam 13120, Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, College of BioNano Technology, Gachon University, Sungnam 13120, Republic of Korea
| | - Hyun-Seok Kim
- Department of Food Science and Biotechnology, Kyonggi University, Gyeonggi 16227, Republic of Korea
| | - Jin-Kyu Rhee
- Department of Food Science and Engineering, Ewha Woman's University, Seoul 03760, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea.
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32
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Long Q, Huang J, Xiong S, Shen L, Wang Y. Exploration of oligomeric sodium carboxylates as novel draw solutes for forward osmosis. Chem Eng Res Des 2018. [DOI: 10.1016/j.cherd.2018.08.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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33
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Hua X, Yang H, Din P, Chi K, Yang R. Rheological properties of deesterified pectin with different methoxylation degree. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.03.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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34
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Zimin YS, Kutlugil’dina GG, Mustafin AG. Oxidation and Destruction of Polyvinyl Alcohol under the Combined Action of Ozone–Oxygen Mixture and Hydrogen Peroxide. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY A 2018. [DOI: 10.1134/s003602441803038x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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35
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Heydari A, Razavi SMA, Irani M. Effect of temperature and selected sugars on dilute solution properties of two hairless canary seed starches compared with wheat starch. Int J Biol Macromol 2018; 108:1207-1218. [DOI: 10.1016/j.ijbiomac.2017.11.026] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Revised: 10/12/2017] [Accepted: 11/06/2017] [Indexed: 11/16/2022]
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36
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Dekkers BL, Boom RM, van der Goot AJ. Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite material. Food Res Int 2018; 107:281-288. [PMID: 29580487 DOI: 10.1016/j.foodres.2018.02.037] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 02/13/2018] [Accepted: 02/13/2018] [Indexed: 11/29/2022]
Abstract
Concentrated soy protein isolate (SPI) - pectin blends acquire fibrous textures by shear-induced structuring while heating. The objective of this study was to determine the viscoelastic properties of concentrated SPI-pectin blends under similar conditions as during shear-induced structuring, and after cooling. A closed cavity rheometer was used to measure these properties under these conditions. At 140 °C, SPI and pectin had both a lower G* than the blend of the two and also showed a different behavior in time. Hence, the viscoelastic properties of the blend are richer than those of a simple composite material with stable physical phase properties. In addition, the G'pectin was much lower compared with the G'SPI and G'SPI-pectin upon cooling, confirming that pectin formed a weak dispersed phase. The results can be explained by considering that the viscoelastic properties of the blend are influenced by thermal degradation of the pectin phase. This degradation leads to: i) release of galacturonic acid, ii) lowering of the pH, and iii) water redistribution from the SPI towards the pectin phase. The relative importance of those effects are evaluated.
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Affiliation(s)
- Birgit L Dekkers
- Food Process Engineering, Wageningen University, Wageningen, The Netherlands.
| | - Remko M Boom
- Food Process Engineering, Wageningen University, Wageningen, The Netherlands.
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37
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Neri L, Di Mattia CD, Sacchetti G, Pittia P, Mastrocola D. The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2017.10.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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38
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Klinchongkon K, Khuwijitjaru P, Adachi S. Properties of subcritical water-hydrolyzed passion fruit ( Passiflora edulis ) pectin. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.034] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Dilute Solution Properties of Two Hairless Canary Seed Starches Compared with Wheat Starch in a Binary Solvent: Influence of Temperature, Mono- and Divalent Cations. STARCH-STARKE 2017. [DOI: 10.1002/star.201700174] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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40
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Karaki N, Aljawish A, Muniglia L, Bouguet-Bonnet S, Leclerc S, Paris C, Jasniewski J, Humeau-Virot C. Functionalization of pectin with laccase-mediated oxidation products of ferulic acid. Enzyme Microb Technol 2017. [DOI: 10.1016/j.enzmictec.2017.05.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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41
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Capuano E. The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect. Crit Rev Food Sci Nutr 2017; 57:3543-3564. [DOI: 10.1080/10408398.2016.1180501] [Citation(s) in RCA: 135] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Edoardo Capuano
- Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands
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42
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Assoi S, Konan K, Agbo GN, Dodo H, Holser R, Wicker L. Palmyra palm (Borassus aethiopum Mart.) fruits: novel raw materials for the pectin industry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2057-2067. [PMID: 27569539 DOI: 10.1002/jsfa.8010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Revised: 07/31/2016] [Accepted: 08/22/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Preventing post-harvest waste of Palmyra palm (Borassus aethiopum Mart.) fruits is possible by recovery of pectin as a value-added ingredient. Extraction conditions on yield and functionality of Palmyra palm pectin was determined at different temperatures and pH values with 30 min extraction time. RESULTS Palmyra palm fruits contain more than 650 g kg-1 galacturonic acid and produce soft gels with sucrose in acidic media despite a high degree of acetylation (∼5%). Mechanical deformation of pectin gel was similar when extracted at pH 2.5 and 70 °C or under natural pH at room temperature or 70 °C. Pectins isolated at pH 7 exhibited comparable gel softness (G'/G″) with commercial pectin. Palm pectins also showed emulsifying activity greater than 50%, attributed to high protein content of 8 g 100 g-1 . For pectins extracted at pH near 5.2-5.5, molar mass ranged from 3.00 to 3.38 × 105 g mol-1 ; intrinsic viscosity ranged from 218 to 297 mL g-1 ; arabinose was the main neutral sugar; ζ-potential ranged from -23 to -25 mV. CONCLUSION Palm fruit offers an inexpensive raw material to extract pectin in environmentally friendly and economical way and yield a pectin with unique gelling, viscosifying and emulsifying properties. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Sylvie Assoi
- Departement de Biochimie et Sciences des Aliments, UFR Biosciences, Université de Cocody, 22 BP 582 Abidjan 22, Côte d'Ivoire
| | - Koffi Konan
- Department of Food and Animal Sciences, Alabama A&M University, Normal, AL 35762, USA
| | - Georges N Agbo
- Departement de Biochimie et Sciences des Aliments, UFR Biosciences, Université de Cocody, 22 BP 582 Abidjan 22, Côte d'Ivoire
| | - Hortense Dodo
- Department of Food and Animal Sciences, Alabama A&M University, Normal, AL 35762, USA
| | - Ron Holser
- Quality and Safety Assessment Unit, USDA ARS SAA, Athens, GA 30605, USA
| | - Louise Wicker
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
- Department of Home Economics Education, College of Education, Korea University, Seoul 136-701, South Korea
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43
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Sayah MY, Chabir R, Benyahia H, Rodi Kandri Y, Ouazzani Chahdi F, Touzani H, Errachidi F. Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated from Orange and Grapefruit Peels under Different Conditions. PLoS One 2016; 11:e0161751. [PMID: 27644093 PMCID: PMC5028049 DOI: 10.1371/journal.pone.0161751] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2016] [Accepted: 08/11/2016] [Indexed: 12/04/2022] Open
Abstract
Orange (Citrus sinensis) and grapefruit (Citrus paradise) peels were used as a source of pectin, which was extracted under different conditions. The peels are used under two states: fresh and residual (after essential oil extraction). Organic acid (citric acid) and mineral acid (sulfuric acid) were used in the pectin extraction. The aim of this study is the evaluation the effect of extraction conditions on pectin yield, degree of esterification “DE” and on molecular weight “Mw”. Results showed that the pectin yield was higher using the residual peels. Moreover, both peels allow the obtainment of a high methoxyl pectin with DE >50%. The molecular weight was calculated using Mark-Houwink-Sakurada equation which describes its relationship with intrinsic viscosity. This later was determined using four equations; Huggins equation, kramer, Schulz-Blaschke and Martin equation. The molecular weight varied from 1.538 x1005 to 2.47x1005 g/mol for grapefruit pectin and from 1.639 x1005 to 2.471 x1005 g/mol for orange pectin.
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Affiliation(s)
- Mohamed Yassine Sayah
- Laboratory of Applied Organic Chemistry, University Sidi Mohamed Ben Abdellah, Faculty of Science and Technology, Fes, Morocco
- * E-mail:
| | - Rachida Chabir
- Laboratory of Pathophysiology and Nutrition, Faculty of Medicine and Pharmacy, University Sidi Mohamed Ben Abdelah, Fes, Morocco
| | - Hamid Benyahia
- Laboratoire d'Amélioration et Biotechnologie des Agrumes Institut National de La Recherche Agronomique (INRA) Kenitra, Maroc
| | - Youssef Rodi Kandri
- Laboratory of Applied Organic Chemistry, University Sidi Mohamed Ben Abdellah, Faculty of Science and Technology, Fes, Morocco
| | - Fouad Ouazzani Chahdi
- Laboratory of Applied Organic Chemistry, University Sidi Mohamed Ben Abdellah, Faculty of Science and Technology, Fes, Morocco
| | - Hanan Touzani
- Laboratory of Applied Organic Chemistry, University Sidi Mohamed Ben Abdellah, Faculty of Science and Technology, Fes, Morocco
| | - Faouzi Errachidi
- Laboratory of Physiology and Molecular Genetics, University Hassan II Ain Chock Faculty of Sciences, Casablanca, Morocco
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Shao P, Zhu Y, Qin M, Fang Z, Sun P. Hydrodynamic behavior and dilute solution properties of Ulva fasciata algae polysaccharide. Carbohydr Polym 2015; 134:566-72. [DOI: 10.1016/j.carbpol.2015.08.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2015] [Revised: 08/03/2015] [Accepted: 08/07/2015] [Indexed: 10/23/2022]
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Ngouémazong ED, Christiaens S, Shpigelman A, Van Loey A, Hendrickx M. The Emulsifying and Emulsion-Stabilizing Properties of Pectin: A Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12160] [Citation(s) in RCA: 137] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Eugénie D. Ngouémazong
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
| | - Stefanie Christiaens
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
| | - Avi Shpigelman
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
| | - Ann Van Loey
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
| | - Marc Hendrickx
- Dept. of Microbial and Molecular Systems (M²S), Laboratory of Food Technology; Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Univ. Leuven; Kasteelpark Arenberg 22, Box 2457 3001 Leuven Belgium
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Zhao W, Guo X, Pang X, Gao L, Liao X, Wu J. Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.04.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sénéchal F, L'Enfant M, Domon JM, Rosiau E, Crépeau MJ, Surcouf O, Esquivel-Rodriguez J, Marcelo P, Mareck A, Guérineau F, Kim HR, Mravec J, Bonnin E, Jamet E, Kihara D, Lerouge P, Ralet MC, Pelloux J, Rayon C. Tuning of Pectin Methylesterification: PECTIN METHYLESTERASE INHIBITOR 7 MODULATES THE PROCESSIVE ACTIVITY OF CO-EXPRESSED PECTIN METHYLESTERASE 3 IN A pH-DEPENDENT MANNER. J Biol Chem 2015; 290:23320-35. [PMID: 26183897 DOI: 10.1074/jbc.m115.639534] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2015] [Indexed: 11/06/2022] Open
Abstract
Pectin methylesterases (PMEs) catalyze the demethylesterification of homogalacturonan domains of pectin in plant cell walls and are regulated by endogenous pectin methylesterase inhibitors (PMEIs). In Arabidopsis dark-grown hypocotyls, one PME (AtPME3) and one PMEI (AtPMEI7) were identified as potential interacting proteins. Using RT-quantitative PCR analysis and gene promoter::GUS fusions, we first showed that AtPME3 and AtPMEI7 genes had overlapping patterns of expression in etiolated hypocotyls. The two proteins were identified in hypocotyl cell wall extracts by proteomics. To investigate the potential interaction between AtPME3 and AtPMEI7, both proteins were expressed in a heterologous system and purified by affinity chromatography. The activity of recombinant AtPME3 was characterized on homogalacturonans (HGs) with distinct degrees/patterns of methylesterification. AtPME3 showed the highest activity at pH 7.5 on HG substrates with a degree of methylesterification between 60 and 80% and a random distribution of methyl esters. On the best HG substrate, AtPME3 generates long non-methylesterified stretches and leaves short highly methylesterified zones, indicating that it acts as a processive enzyme. The recombinant AtPMEI7 and AtPME3 interaction reduces the level of demethylesterification of the HG substrate but does not inhibit the processivity of the enzyme. These data suggest that the AtPME3·AtPMEI7 complex is not covalently linked and could, depending on the pH, be alternately formed and dissociated. Docking analysis indicated that the inhibition of AtPME3 could occur via the interaction of AtPMEI7 with a PME ligand-binding cleft structure. All of these data indicate that AtPME3 and AtPMEI7 could be partners involved in the fine tuning of HG methylesterification during plant development.
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Affiliation(s)
- Fabien Sénéchal
- From the EA3900-BIOPI, Biologie des Plantes et Innovation and
| | | | - Jean-Marc Domon
- From the EA3900-BIOPI, Biologie des Plantes et Innovation and
| | - Emeline Rosiau
- From the EA3900-BIOPI, Biologie des Plantes et Innovation and
| | - Marie-Jeanne Crépeau
- INRA, UMR 1268, Biopolymères-Interactions-Assemblages, BP 71627, 44316 Nantes, France
| | - Ogier Surcouf
- the Laboratoire de Glycobiologie et Matrice Extracellulaire Végétale, UPRES EA 4358, Institut de Recherche et d'Innovation Biomédicale, Grand Réseau de Recherche-Végétal, Agronomie, Sol, Innovation, UFR des Sciences et Techniques, Normandie Université-Université de Rouen, 76821 Mont-Saint-Aignan Cedex 1, France
| | | | - Paulo Marcelo
- Plateforme d'Ingénierie Cellulaire and Analyses des Protéines (ICAP), Université de Picardie Jules Verne, 80039 Amiens, France
| | - Alain Mareck
- the Laboratoire de Glycobiologie et Matrice Extracellulaire Végétale, UPRES EA 4358, Institut de Recherche et d'Innovation Biomédicale, Grand Réseau de Recherche-Végétal, Agronomie, Sol, Innovation, UFR des Sciences et Techniques, Normandie Université-Université de Rouen, 76821 Mont-Saint-Aignan Cedex 1, France
| | | | - Hyung-Rae Kim
- Biological Sciences, Purdue University, West Lafayette, Indiana 47907
| | - Jozef Mravec
- the Department of Plant and Environmental Sciences, University of Copenhagen, 1871 Frederiksberg, Denmark, and
| | - Estelle Bonnin
- INRA, UMR 1268, Biopolymères-Interactions-Assemblages, BP 71627, 44316 Nantes, France
| | - Elisabeth Jamet
- the LRSV, UMR 5546 Université Toulouse 3/CNRS, 31326 Castanet-Tolosan, France
| | - Daisuke Kihara
- the Departments of Computer Sciences and Biological Sciences, Purdue University, West Lafayette, Indiana 47907
| | - Patrice Lerouge
- the Laboratoire de Glycobiologie et Matrice Extracellulaire Végétale, UPRES EA 4358, Institut de Recherche et d'Innovation Biomédicale, Grand Réseau de Recherche-Végétal, Agronomie, Sol, Innovation, UFR des Sciences et Techniques, Normandie Université-Université de Rouen, 76821 Mont-Saint-Aignan Cedex 1, France
| | - Marie-Christine Ralet
- INRA, UMR 1268, Biopolymères-Interactions-Assemblages, BP 71627, 44316 Nantes, France
| | - Jérôme Pelloux
- From the EA3900-BIOPI, Biologie des Plantes et Innovation and
| | - Catherine Rayon
- From the EA3900-BIOPI, Biologie des Plantes et Innovation and
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Effects of alkali treatment and subsequent acidic extraction on the properties of soybean soluble polysaccharides. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.03.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Pastorino L, Erokhina S, Ruggiero C, Erokhin V, Petrini P. Fabrication and Characterization of Chitosan and Pectin Nanostructured Multilayers. MACROMOL CHEM PHYS 2015. [DOI: 10.1002/macp.201400576] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Laura Pastorino
- Department of Informatics, Bioengineering, Robotics and Systems Engineering; University of Genoa; Via Opera Pia 13 16145 Genoa Italy
| | - Svetlana Erokhina
- Department of Informatics, Bioengineering, Robotics and Systems Engineering; University of Genoa; Via Opera Pia 13 16145 Genoa Italy
- IFMB, Kazan Federal University; Kremliovskaya str. 18 420008 Kazan Russia
| | - Carmelina Ruggiero
- Department of Informatics, Bioengineering, Robotics and Systems Engineering; University of Genoa; Via Opera Pia 13 16145 Genoa Italy
| | - Victor Erokhin
- IFMB, Kazan Federal University; Kremliovskaya str. 18 420008 Kazan Russia
- CNR-IMEM; Parco delle Scienze 37/A 43124 Parma Italy
| | - Paola Petrini
- Laboratorio di Biomateriali; Dipartimento di Chimica Materiali e Ingegneria Chimica ‘G. Natta’; Piazza Leonardo da Vinci 32 20133 Milano Italy
- UdR INSTM Milano Politecnico; Politecnico di Milano; Piazza Leonardo da Vinci 32 20133 Milan Italy
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