期刊
FOOD HYDROCOLLOIDS
卷 69, 期 -, 页码 341-349出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2017.03.008
关键词
Alkylated pectin; Molecular characterization; Conformation; Gel strength
资金
- National Natural Science Foundation of China [31401655, 31571875, 31660488]
- State Key Laboratory of Food Science and Technology, Nanchang University [SKLF-ZZA-201608]
The molecular characterization, conformational change and gel property of alkylated pectins (ALP) prepared by chemical covalent binding with different alkyl chains (C-6, C-12, or C-18) at different degrees of substitution (DS) (1.35, 2.90 or 4.53) were investigated. Molecular weight of ALP was affected by degradation, alkylation and aggregation. The conformation parameter alpha (obtained from R-g vs M-w) and rho (R-g/R-h) both indicated that original pectin (HMP) and ALP with the lowest DS and the shortest alkyl chain had random coil conformation, while ALP with the greater DS and longer chain had sphere conformation in 0.1 M NaCl. In addition, we observed that the gel strength of ALP with higher DS and longer chain length was higher than HMP, and they were significantly positively correlated with the conformation parameter M-w. (C) 2017 Elsevier Ltd. All rights reserved.
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