Protein, hydrophobic nature, and glycan profile of sugar beet pectin influence emulsifying activity

被引：9
|
作者：
Thirkield, Brittnee L. [1 ,2 ]
Pattathil, Sivakumar [3 ,4 ]
Morales-Contreras, Blanca E. [5 ]
Hahn, Michael G. [6 ]
Wicker, Louise [1 ,2 ,7 ]
机构：
[1] Univ Georgia, Food Sci & Technol, Hartwell, GA 30643 USA
[2] Nestle Purina, Hartwell, GA 30643 USA
[3] Univ Georgia, Complex Carbohydrate Res Ctr, 67 Etna Rd, Lebanon, NH 03766 USA
[4] Lallemand Inc, Mascoma LLC, 67 Etna Rd, Lebanon, NH 03766 USA
[5] Tecnol Nacl Mexico IT Durango, Ingn Bioquim Felipe Pescador 1803, Nueva Vizcaya 34080, Durango Dgo, Mexico
[6] Univ Georgia, Complex Carbohydrate Res Ctr, 315 Riverbend Rd, Athens, GA 30602 USA
[7] Louisiana State Univ, Agr Ctr, Sch Nutr & Food Sci, Baton Rouge, LA 70803 USA
来源：
FOOD HYDROCOLLOIDS | 2022年 / 123卷
关键词：
Sugar beet pectin; Hydrophobicity; Glycome profiling; Emulsion activity; Rice bran oil; EMULSION-STABILIZING PROPERTIES; FERULOYLATED OLIGOSACCHARIDES; EMULSIFICATION PROPERTIES; ETHANOLIC PRECIPITATION; FERULIC ACID; COMPONENTS; PULP;
D O I：
10.1016/j.foodhyd.2021.107131
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Sugar Beet Pectin (BP) was sequentially fractionated with increasing isopropanol into six fractions from a commercial BP control (BP2-C) and denoted as BP2-F1 to BP2-F6. Fractions of BP2 were categorized based on physico-chemical characteristics of similar protein and ferulic acid content, varying galacturonic acid, surface hydrophobicity, degree of esterification and molecular weight. Glycan-directed monoclonal antibodies response showed intense binding for homogalacturonan, rhamnogalacturonan I and arabinogalactan epitopes that varied between early and later precipitating fractions, and between lots of BP. In a 14-day study of rice bran oil-in-water emulsion, the particle size (2 +/- 0.3 mu m) and zeta-potential (-34 +/- 3 mV) remained stable for BP2-F3 and B2-F4. Fractions that precipitated at lower alcohol concentrations likely have more amphiphilic properties, compared to later precipitating fractions that provide more steric stabilization.
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页数：9
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