Structure-Function Relationships in Pectin Emulsification

The emulsifying characteristics of pectins isolated from six different okra genotypes were investigated and their structure-function relationships have been evaluated. Emulsion formation and stabilization of acidic oil-in-water emulsions (pH 2.0, φ  = 0.1) were studied by means of droplet size distr...

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Bibliographic Details
Published in:Food biophysics 2018-03, Vol.13 (1), p.71-79
Main Authors: Kpodo, F. M., Agbenorhevi, J. K., Alba, K., Oduro, I. N., Morris, G. A., Kontogiorgos, V.
Format: Article
Language:English
Subjects:
Abelmoschus
Analytical Chemistry
Biological and Medical Physics
Biophysics
Chemistry
Chemistry and Materials Science
Control stability
Emulsification
Emulsion polymerization
Emulsions
Fluorescence
Fluorescence microscopy
Food Science
Genotype & phenotype
Genotypes
Okra
Original
Original Article
Pectin
pH effects
Size distribution
Structure-function relationships
Viscometry
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Summary:The emulsifying characteristics of pectins isolated from six different okra genotypes were investigated and their structure-function relationships have been evaluated. Emulsion formation and stabilization of acidic oil-in-water emulsions (pH 2.0, φ  = 0.1) were studied by means of droplet size distribution, ζ -potential measurements, viscometry, interfacial composition analysis and fluorescence microscopy. Fresh and aged emulsions differed in terms of droplet size distribution, interfacial protein and pectin concentrations (Γ) depending on the molecular properties of pectin that was used. Specifically, pectins with intermediate length of RG-I branching with molar ratio of (Ara + Gal)/Rha between 2 and 3 exhibit the optimum emulsification capacity whereas samples with the molar ratio outside this range do not favour emulsification. Additionally, low amounts of RG-I segments (HG/RG- I  > 2) improve long term stability of emulsions as opposed to the samples that contain high amounts of RG-I (HG/RG- I  
ISSN:1557-1858
1557-1866
DOI:10.1007/s11483-017-9513-4