文献类型：期刊文献

英文题名：Emulsification properties of sugar beet pectin: The synergistic effect of homogalacturonan and rhamnogalacturonan-Ⅰ

作者：Niu, Hui[1]; Hou, Keke[2]; Wang, Wenduo[3]; Dou, Zuman[4]; Chen, Xianxiang[5]; Chen, Haiming[2]; Fu, Xiong[1,6,7]

机构：[1] SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou, 510640, China; [2] Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou, 570228, China; [3] School of Food Science and Technology, Guangdong Ocean University, Guangdong, Yangjiang, 529500, China; [4] Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangdong, Guangzhou, China; [5] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; [6] Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, 510640, China; [7] Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health [111 Center], Guangzhou, China

年份：2023

卷号：145

外文期刊名：Food Hydrocolloids

收录：EI(收录号：20233114459409)

语种：英文

外文关键词：Emulsification - Phase interfaces

外文摘要：In recent years, sugar beet pectin has been shown to exhibit excellent emulsifying properties compared to commercial citrus peel pectin and apple pectin, with emulsifying properties similar to those of gum arabic. However, due to the highly complex molecular structure, the emulsification mechanism of sugar beet pectin is still unclear. In this study, the RG-Ⅰ region of sugar beet pectin was successfully isolated and characterized by chemical composition, FT-IR, TG/DTG, XRD and 1H NMR analyses. In addition, multiscale characterization techniques showed that RG-Ⅰ could form a much thicker and more elastic interfacial film than HG. This highly elastic interfacial film is crucial for the long-term emulsion stability. Moreover, our studies also showed that HG and RG-Ⅰ alone could not form an interfacial film as elastic as that of sugar beet pectin. This indicates that the smooth HG region and hairy RG-Ⅰ region of sugar beet pectin molecules are both necessary to form a thick and highly elastic interfacial film, and thus obtain a long-term stable emulsion. ? 2023 Elsevier Ltd