Structural modifications of sugar beet pectin and the relationship of structure to functionality
Structural modifications of sugar beet pectin and the relationship of structure to functionality
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DOI：
10.1016/j.foodhyd.2009.11.017
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发表时间：
2011-03-01
影响因子：
10.7
通讯作者：
Phillips, Glyn O.
中科院分区：
文献类型：
--
作者：
Funami, Takahiro;Nakauma, Makoto;Phillips, Glyn O.
研究了甜菜果胶（SBP）的乳化特性及其分子结构。收缩压经过了增强处理，这里将这种材料与常规的非增强收缩压进行了比较。以15%中链甘油三酯为油相，在pH为3.25、浓度为1.5%的条件下，比较了两者的水包油乳化性能。不同酶处理后其乳化性能依次为：蛋白酶b>阿拉伯糖酶/半乳糖酶混合物b>聚半乳糖酶。酶处理也降低了SBP的分子量。蛋白酶可降解高分子量的碳水化合物-蛋白质复合物。阿拉伯糖酶/半乳糖酶混合物比聚半乳糖酶更有效地降低乳化性能。结果证实了蛋白质作为油滴锚定的关键作用，并确定了中性侧链通过形成水合层来稳定乳状液的贡献。蛋白质也聚集在一起，作为连接碳水化合物链的连接物，这是增强过程的结果。2009爱思唯尔有限公司版权所有。
The emulsifying properties of sugar beet pectin (SBP) were investigated in relation to its molecular structure. SBP has been subjected to an enhancement process, and this material was here compared with conventional non-enhanced SBP. The oil-in-water emulsification properties of both were compared at 1.5% concentration at pH 3.25, using 15% middle-chain triglyceride as the oil phase. Their emulsification behavior after various enzyme treatments decreased in the order: protease > arabinanase/galactanase mixture > polygalacturonase. The enzyme treatment also decreased the molecular weight of SBP. Protease degraded the high molecular weight carbohydrate-protein complex. Arabinanase/galactanase mixture was more effective in decreasing the emulsification performance than polygalacturonase. The results confirm the key role of protein as the anchor for the oil droplets and identify also the contribution of the neutral lateral chains in stabilizing emulsions by forming a hydrated layer. Protein also aggregates, which functions as a linker for the association of the carbohydrate chains consequent to the enhancement process. (C) 2009 Elsevier Ltd. All rights reserved.