Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion

In this study, structural characterization and chemical compositions of three pectins from different sources were studied, which showed that compared with apple pectin (AP) and citrus peel pectin (CPP), sugar beet pectin (SBP) has higher protein contents, feruloylated groups, acetyl groups and more hairy regions. Molecular dy-namics simulations showed that HG domain was tiled on the oil-water interface, while RG-I and RG-II domains were adsorbed on the oil-water interface in a folded form, resulting in a thick viscoelastic film. Dissipative quartz crystal microbalance (QCM-D) and dilatational rheology studies showed that under high-concentration and acidic conditions, pectin molecules were adsorbed in multiple layers at the oil-water interface, forming a thicker viscoelastic film, which was crucial for the long-term stability of pectin-stabilized emulsions.

Automated summary

In this study, the structural characterization and chemical compositions of three different pectins were studied. The results showed that sugar beet pectin (SBP) had higher protein contents, feruloylated groups, acetyl groups, and more hairy regions compared to apple pectin (AP) and citrus peel pectin (CPP). Molecular dynamics simulations revealed that the SBP formed a thick viscoelastic film on the oil-water interface. Further studies showed that under high-concentration and acidic conditions, pectin molecules were adsorbed in multiple layers at the oil-water interface, forming a thicker viscoelastic film, which was crucial for the long-term stability of pectin-stabilized emulsions.