Details

Autor(en) / Beteiligte

• Zhao, Jia-Ying
• Hong, Tao
• Hou, Yan-Jie
• Song, Xiao-Xiao
• Yin, Jun-Yi
• Geng, Fang
• Nie, Shao-Ping

Titel

Comparison of structures and emulsifying properties between water-extracted pectins from Fructus aurantii

Ist Teil von

• International journal of biological macromolecules, 2023-07, Vol.242 (Pt 3), p.125005-125005, Article 125005

Ort / Verlag

Netherlands: Elsevier B.V

Erscheinungsjahr

2023

Quelle

Elsevier ScienceDirect Journals

Beschreibungen/Notizen

• The structural characteristics of two water-extracted pectic polysaccharides from Fructus aurantii were investigated, and the impacts of their structures on the emulsifying stability were evaluated. FWP-60 (extracted by cold water and followed 60 % ethanol precipitation) and FHWP-50 (extracted by hot water and followed 50 % ethanol precipitation) were both high methyl-esterified pectins, which were composed of homogalacturonan (HG) and highly branched rhamnogalacturonan I (RG-I) regions. The weight-average molecular weight, methyl-esterification degree (DM) and HG/RG-I ratio of FWP-60 were 1200 kDa, 66.39 % and 4.45, respectively, which were 781 kDa, 79.10 % and 1.95 for FHWP-50. The methylation and NMR analysis of FWP-60 and FHWP-50 demonstrated that the main backbone consisted of different molar ratios of →4)-α-GalpA-(1 → and →4)-α-GalpA-6-O-methyl-(1 →, and the side chains contained arabinan and galactan. Moreover, the emulsifying properties of FWP-60 and FHWP-50 were discussed. Compared with FHWP-50, FWP-60 had better emulsion stability. Overall, pectin had a linear HG domain and a small number of RG-I domain with short side chains to facilitate the stabilization of emulsions in Fructus aurantii. A comprehensive knowledge of the structure characteristic and emulsifying property would enable us to provide more information and theoretical guidance for the structure and emulsion preparation of Fructus aurantii pectic polysaccharides. •Two pectic polysaccharides (FWP-60 and FHWP-50) were purified from Fructus aurantii.•Both FWP-60 and FHWP-50 were composed of HG and RG-I regions.•FWP-60 and FHWP-50 emulsions exhibited the different stability behaviors.•The effect of structures on emulsifying properties of FWP-60 and FHWP-50 were discussed.