The gelation behavior of thiolated citrus high-methoxyl pectin induced by sodium phosphate dibasic dodecahydrate

被引：15
作者：
Chen, Jinfeng [1 ]
Cui, Yanli [1 ]
Ma, Yunxiang [1 ]
Zhang, Shenggui [1 ,2 ,3 ]
机构：
[1] Gansu Agr Univ, Coll Food Sci & Engn, Lanzhou 730070, Gansu, Peoples R China
[2] Gansu Prov Key Lab Aridland Crop Sci, Lanzhou 730070, Gansu, Peoples R China
[3] 1 Yingmencun, Lanzhou 730070, Peoples R China
来源：
CARBOHYDRATE POLYMERS | 2022年 / 277卷
基金：
中国国家自然科学基金;
关键词：
Thiolated; High-methoxyl pectin; Gelation; Rheological property; Sodium phosphate dibasic dodecahydrate; BIOMEDICAL APPLICATIONS; CROSS-LINKING; PH; HYDROGELS; PROTEIN; SUGAR; BEET; CA2+; GELS; MECHANISM;
D O I：
10.1016/j.carbpol.2021.118849
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The present study found that sodium phosphate dibasic dodecahydrate (Na2HPO4) was capable of inducing the gelation of thiolated citrus high-methoxyl pectin (TCHMP). TCHMP was synthesized by amidation of citrus highmethoxyl pectin. The gel formation exhibited an obvious concentration-dependence, including TCHMP and Na2HPO4 concentration. For Na2HPO4-induced TCHMP gels (TCHMPGs), gel strength and water holding capacity (WHC) increased, while the microcellular network structure was more compact with the increase of TCHMP and Na2HPO4 concentration. Dynamic viscoelastic experiment showed when Na2HPO4 concentration was more than or equal to 0.5 mol/L, TCHMP sols could be transferred into gels within 30 min. Crystal property was not changed while thermal stability was improved after phase transition. Gelling forces analysis indicated that disulfide bonds were the main interaction forces in TCHMPGs. Consequently, TCHMPGs were covalently cross linked and exhibited satisfactory gel performance. The results provide a theoretical basis for the formation of gels by Na2HPO4 induced TCHMP.
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页数：9
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