Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments
In this work, pectin extracts from watermelon rind (WRP) were enzymatically treated to evaluate their potential for preparing hydrogels with the addition of CaCl2. 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 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.
Main Authors: | , , , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Language: | English |
Published: |
Elsevier
2023
|
Subjects: | Enzymes, Gelation, Rheology, SAXS, Scattering, |
Online Access: | http://hdl.handle.net/10261/281965 http://dx.doi.org/10.13039/501100003359 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 https://api.elsevier.com/content/abstract/scopus_id/85138339440 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-cial-es-10261-281965 |
---|---|
record_format |
koha |
spelling |
dig-cial-es-10261-2819652024-05-19T20:53:32Z Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments Méndez, Daniel A. Martínez-Abad, Antonio Martínez-Sanz, Marta López-Rubio, Amparo Fabra, María José Ministerio de Ciencia e Innovación (España) Generalitat Valenciana European Commission Ministerio de Ciencia, Innovación y Universidades (España) Agencia Estatal de Investigación (España) Colciencias (Colombia) 0000-0001-6414-305X 0000-0002-6656-2917 0000-0001-7168-5287 0000-0001-6469-9402 Enzymes Gelation Rheology SAXS Scattering In this work, pectin extracts from watermelon rind (WRP) were enzymatically treated to evaluate their potential for preparing hydrogels with the addition of CaCl2. 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 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. Grant RTI-2018-094268-B-C22 funded by MCIN/AEI/10.13039/501100011033 and by “ERDF A way of making Europe”. This work was also funded by the grant INNVAL10-19-009 - CA8250 from Agència Valenciana d'Innovació (AVI). D.A. Méndez. is supported by the Administrative Department of Science, Technology and Innovation (Colciencias) of the Colombian Government (783–2017). This research is part of the CSIC program for the Spanish Recovery, Transformation and Resilience Plan funded by the Recovery and Resilience Facility of the European Union, established by the Regulation (EU) 2020/2094. Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy+. (PTI-SusPlast+) is also acknowledged for financial support. Peer reviewed 2022-11-02T09:08:17Z 2022-11-02T09:08:17Z 2023 artículo http://purl.org/coar/resource_type/c_6501 Food Hydrocolloids 135: 108119 (2023) 0268-005X http://hdl.handle.net/10261/281965 10.1016/j.foodhyd.2022.108119 http://dx.doi.org/10.13039/501100003359 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 2-s2.0-85138339440 https://api.elsevier.com/content/abstract/scopus_id/85138339440 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C22/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/ Food Hydrocolloids Publisher's version The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.foodhyd.2022.108119 https://doi.org/10.1016/j.foodhyd.2022.108119 Sí open application/pdf Elsevier |
institution |
CIAL ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-cial-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del CIAL España |
language |
English |
topic |
Enzymes Gelation Rheology SAXS Scattering Enzymes Gelation Rheology SAXS Scattering |
spellingShingle |
Enzymes Gelation Rheology SAXS Scattering Enzymes Gelation Rheology SAXS Scattering Méndez, Daniel A. Martínez-Abad, Antonio Martínez-Sanz, Marta López-Rubio, Amparo Fabra, María José Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments |
description |
In this work, pectin extracts from watermelon rind (WRP) were enzymatically treated to evaluate their potential for preparing hydrogels with the addition of CaCl2. 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 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. |
author2 |
Ministerio de Ciencia e Innovación (España) |
author_facet |
Ministerio de Ciencia e Innovación (España) Méndez, Daniel A. Martínez-Abad, Antonio Martínez-Sanz, Marta López-Rubio, Amparo Fabra, María José |
format |
artículo |
topic_facet |
Enzymes Gelation Rheology SAXS Scattering |
author |
Méndez, Daniel A. Martínez-Abad, Antonio Martínez-Sanz, Marta López-Rubio, Amparo Fabra, María José |
author_sort |
Méndez, Daniel A. |
title |
Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments |
title_short |
Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments |
title_full |
Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments |
title_fullStr |
Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments |
title_full_unstemmed |
Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments |
title_sort |
tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments |
publisher |
Elsevier |
publishDate |
2023 |
url |
http://hdl.handle.net/10261/281965 http://dx.doi.org/10.13039/501100003359 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100011033 https://api.elsevier.com/content/abstract/scopus_id/85138339440 |
work_keys_str_mv |
AT mendezdaniela tailoringstructuralrheologicalandgellingpropertiesofwatermelonrindpectinbyenzymatictreatments AT martinezabadantonio tailoringstructuralrheologicalandgellingpropertiesofwatermelonrindpectinbyenzymatictreatments AT martinezsanzmarta tailoringstructuralrheologicalandgellingpropertiesofwatermelonrindpectinbyenzymatictreatments AT lopezrubioamparo tailoringstructuralrheologicalandgellingpropertiesofwatermelonrindpectinbyenzymatictreatments AT fabramariajose tailoringstructuralrheologicalandgellingpropertiesofwatermelonrindpectinbyenzymatictreatments |
_version_ |
1802820618269229056 |