Effects of structural and conformational characteristics of citrus pectin on its functional properties

Ultrasonic degradation has become a fascinating strategy for preparing modified pectin, contributing to the improvement of pectin's functional characteristics. In this study, the impacts of structural and conformational characteristics of original and ultrasound-treated citrus pectins on their functional properties were examined. The results showed that compared with ultrasound-treated pectins, untreated pectin presented higher rheological and gelling properties primarily attributed to its larger weight-average molecular weight (M-w), degree of methoxylation, amount of neutral sugar side chains, and z-average radius of gyration, as well as the more extended flexible-chain conformation. However, the ultrasound-treated pectins had better emulsifying properties than untreated pectin in an oil-in-water emulsion system. These properties, visually suggested by morphology analysis, including enhanced emulsifying capacity, emulsifying stability, reduced mean droplet size and negatively charged zeta potential. Moreover, the M, and chain conformation of untreated and ultrasound-treated pectins played more decisive roles in their functional properties than the others.

Automated summary

It was found that untreated pectin exhibited higher rheological and gelling properties compared to ultrasound-treated pectins, while the ultrasound-treated pectins showed better emulsifying properties in an oil-in-water emulsion system. The molecular weight and chain conformation of untreated and ultrasound-treated pectins played crucial roles in determining their functional properties.