Chicory root pulp pectin as an emulsifier as compared to sugar beet pectin. Part 1: Influence of structure, concentration, counterion concentration. (April 2019)

• Record Type: Journal Article
• Authors: Pi, Fang; Liu, Zhanpeng; Guo, Xiaobing; Guo, Xiaoming; Meng, Hecheng
• Is Part Of: Food hydrocolloids. Volume 89(2019)
• Page Start: 792
• Page End: 801
• Publication Date: 2019-04
• Subjects: Chicory root pectin -- Emulsification -- Structure-dependence -- Flocculation; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2018.11.061
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The emulsifying properties of a pectin product vary with its origin. In this work, the structural and emulsifying characteristics of a low-methylated and partially acetylated pectin from chicory root pulp (referred to as CRP) were investigated and used in comparison with sugar beet pectin (SBP). The structural characterizations suggested a few aspects of dissimilarity between CRP and SBP: (a) GalA content, (b) composition of neutral sugars (NS), (c) weight average molecular mass, (d) protein content and amino acid composition, and (e) ferulic acid. CRP was interface-active and thus comparable to SBP in the stabilization of the oil/water emulsion formulated with 15% middle chain triglyceride (MCT). Upon increasing the concentration from 0.25 to 2% w/w, similar downward trends of d 32 were observed for CRP and SBP, however, CRP showed relatively better performances at 0.25 and 0.5%. The minimum d 32 values for CRP (0.58 ± 0.02 μm) and SBP (0.54 ± 0.02 μm) were achieved at critical concentrations of 1.5% and 2%, respectively. At these critical concentrations, the distribution of droplet sizes of the corresponding emulsions was significantly different. The emulsifying ability of CRP depended largely on the covalently bound proteinaceous moiety, whose contribution was demonstrated by proteinase induced demulsification. The effect of Na + and Ca 2+ on emulsification was also examined; both CRP and SBP were almost unaffected by the addition of Na + (25–100 mM), whereas CRP was more sensitive to the addition of Ca 2+ (25–100 mM). For CRP, the stronger responsiveness to Ca 2+ may be due to the weaker hindrance of the acetyl groups. Altogether, we conclude that CRP can be used as a polysaccharide-based emulsifier, particularly for use in stabilizing low-calcium emulsion systems. Graphical abstract: Highlights: Pectic substances with interfacial activity were extracted from chicory root pulp. The chicory root pectin showed comparable emulsifying properties to those of SBP. The chicory root pectin emulsions were prone to Ca 2+ induced emulsion flocculation. The emulsifying ability of the chicory pectin was related to its protein component.