Pectin at the oil-water interface

Relationship of molecular composition and structure to functionality

K. Alba, V. Kontogiorgos

Research output: Contribution to journalReview article

29 Citations (Scopus)

Abstract

The present review examines how macromolecular structure and functional groups of pectin affect its functionality with particular focus on its interfacial activity. We venture into a description of the particularly complex pectin structure and describe the major building blocks and their properties. In the following section, the role of each structural parameter is discussed with particular attention to protein, degree of acetylation and methylation, molecular weight, and branching. Finally, we discuss how modification of the extraction conditions could be tailored to obtain pectin with the desired emulsification properties. It is proposed that pectin with protein content in the range of 3%, with degree of acetylation greater than 10%, molecular weight between 100 and 200 × 103 g mol-1 and enriched in RG-I segments is more likely to perform well as an emulsifier. To tailor such a structure, an aqueous extraction protocol with low pH values (between 2.5 and 3.5) with a strong monoprotic acid (e.g., HCl) and one-step solvent precipitation should be selected. The proposed set of extraction conditions could be used as a first step towards rational design of pectin with desirable interfacial functionality.

Original languageEnglish
Pages (from-to)211-218
Number of pages8
JournalFood Hydrocolloids
Volume68
Early online date25 Jul 2016
DOIs
Publication statusPublished - Jul 2017

Fingerprint

oil-water interface
Molecular Structure
pectins
Acetylation
Oils
Water
Chemical analysis
Molecular weight
Proteins
acetylation
Methylation
Emulsification
Functional groups
Molecular Weight
molecular weight
emulsifying properties
emulsifiers
Acids
methylation
branching

Cite this

@article{a2134d070c2e44bfbd75ee5cb2723a15,
title = "Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality",
abstract = "The present review examines how macromolecular structure and functional groups of pectin affect its functionality with particular focus on its interfacial activity. We venture into a description of the particularly complex pectin structure and describe the major building blocks and their properties. In the following section, the role of each structural parameter is discussed with particular attention to protein, degree of acetylation and methylation, molecular weight, and branching. Finally, we discuss how modification of the extraction conditions could be tailored to obtain pectin with the desired emulsification properties. It is proposed that pectin with protein content in the range of 3{\%}, with degree of acetylation greater than 10{\%}, molecular weight between 100 and 200 × 103 g mol-1 and enriched in RG-I segments is more likely to perform well as an emulsifier. To tailor such a structure, an aqueous extraction protocol with low pH values (between 2.5 and 3.5) with a strong monoprotic acid (e.g., HCl) and one-step solvent precipitation should be selected. The proposed set of extraction conditions could be used as a first step towards rational design of pectin with desirable interfacial functionality.",
keywords = "Emulsions, Extraction, Interface, Isolation, Pectin",
author = "K. Alba and V. Kontogiorgos",
year = "2017",
month = "7",
doi = "10.1016/j.foodhyd.2016.07.026",
language = "English",
volume = "68",
pages = "211--218",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

Pectin at the oil-water interface : Relationship of molecular composition and structure to functionality. / Alba, K.; Kontogiorgos, V.

In: Food Hydrocolloids, Vol. 68, 07.2017, p. 211-218.

Research output: Contribution to journalReview article

TY - JOUR

T1 - Pectin at the oil-water interface

T2 - Relationship of molecular composition and structure to functionality

AU - Alba, K.

AU - Kontogiorgos, V.

PY - 2017/7

Y1 - 2017/7

N2 - The present review examines how macromolecular structure and functional groups of pectin affect its functionality with particular focus on its interfacial activity. We venture into a description of the particularly complex pectin structure and describe the major building blocks and their properties. In the following section, the role of each structural parameter is discussed with particular attention to protein, degree of acetylation and methylation, molecular weight, and branching. Finally, we discuss how modification of the extraction conditions could be tailored to obtain pectin with the desired emulsification properties. It is proposed that pectin with protein content in the range of 3%, with degree of acetylation greater than 10%, molecular weight between 100 and 200 × 103 g mol-1 and enriched in RG-I segments is more likely to perform well as an emulsifier. To tailor such a structure, an aqueous extraction protocol with low pH values (between 2.5 and 3.5) with a strong monoprotic acid (e.g., HCl) and one-step solvent precipitation should be selected. The proposed set of extraction conditions could be used as a first step towards rational design of pectin with desirable interfacial functionality.

AB - The present review examines how macromolecular structure and functional groups of pectin affect its functionality with particular focus on its interfacial activity. We venture into a description of the particularly complex pectin structure and describe the major building blocks and their properties. In the following section, the role of each structural parameter is discussed with particular attention to protein, degree of acetylation and methylation, molecular weight, and branching. Finally, we discuss how modification of the extraction conditions could be tailored to obtain pectin with the desired emulsification properties. It is proposed that pectin with protein content in the range of 3%, with degree of acetylation greater than 10%, molecular weight between 100 and 200 × 103 g mol-1 and enriched in RG-I segments is more likely to perform well as an emulsifier. To tailor such a structure, an aqueous extraction protocol with low pH values (between 2.5 and 3.5) with a strong monoprotic acid (e.g., HCl) and one-step solvent precipitation should be selected. The proposed set of extraction conditions could be used as a first step towards rational design of pectin with desirable interfacial functionality.

KW - Emulsions

KW - Extraction

KW - Interface

KW - Isolation

KW - Pectin

UR - http://www.scopus.com/inward/record.url?scp=84979740793&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2016.07.026

DO - 10.1016/j.foodhyd.2016.07.026

M3 - Review article

VL - 68

SP - 211

EP - 218

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -