Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins

Pectins extracted from sugar beet pulp are promising additives for the food and beverage industry due to their good emulsifying properties. However, the relationship between molecular structure and emulsifying properties is still not fully understood; thus, systematic optimization of pectin extraction for a better emulsifying activity is not possible. In this study, we assess the underlying relationship between molecular structure and emulsifying properties by linking relevant structural parameters of 43 acid-extracted sugar beet pectins to their emulsifying properties. Sugar beet pectins with distinct structural characteristics were produced by acid extraction using varying conditions. The extracted polysaccharides were used as emulsifying agents in oil-in-water emulsions. Resulting droplet sizes were measured to correlate molecular characteristics with emulsifying properties. Analyses of protein content, degree of methylation, degree of acetylation, mean molecular weights, and trans-ferulic acid contents showed that these parameters affect the emulsifying properties to some degree, but cannot fully explain the differences observed among all pectins. However, a linear correlation between the proportion of neutral sugar side chains and droplet sizes was observed. The influence of galactose (18-30 mol%) was negligible, but increasing amounts of branched arabinans (up to 57 mol% arabinose) positively affected the emulsification result. Based on these results, it can be concluded that particularly branched arabinan side chains play an important role in the sugar beet pectin-based stabilization of emulsions. Thus, the arabinose content appears to be a suitable indicator to estimate the emulsifying properties of acid-extracted sugar beet pectins.

Automated summary

This study evaluated the relationship between molecular structure and emulsifying properties of acid-extracted sugar beet pectins. The neutral sugar side chain proportion showed a linear correlation with droplet sizes, while galactose content had negligible influence and branched arabinan content positively affected emulsification.