[en] This study investigated the macro & micro properties of the composite gels formed by soy protein isolate (SPI) and peach pectin fractions: water-soluble pectin (WSP), chelator-soluble pectin (CSP), and sodium carbonate soluble pectin (NSP). Specially, the interaction between pectin fractions and SPI was studied to explain the formation mechanism of the composite gels. WSP, as a high methoxyl pectin, exhibited rich branching (sugar ratio B = 3.10). CSP, as a low methoxyl pectin, depicted a high linearity. NSP, with low linearity (sugar ratio A = 6.14), contained numerous side chains. Due to the strong interaction between pectin fractions and SPI, the new composites with excellent dense network microstructures were formed, accompanied by increased apparent viscosity, higher G' and G'', and reduced particle size. XRD and FT-IR analysis highlighted the modifications in gel structures. SEM-dispersive X-ray spectroscopy observed elemental distribution and framework composition in pectin-SPI gels. Hydrophobic interaction was the most important chemical force in pectin-SPI binding. Molecular docking results indicated that galacturonic acid in pectin bound more strongly to 7S than to 11S, with tighter hydrogen bonds. Notably, WSP-SPI showed the lowest turbidity, indicating enhanced solubility and particle dispersion, which helped prevent aggregation. CSP-SPI demonstrated the highest G' and G'', ascribing to the high linearity and abundant carboxyl groups in CSP. NSP-SPI showed the highest apparent viscosity and irregular structure. Overall, the texture properties of pectin-SPI gels were driven by pectin's structure properties, which would provide new and valuable information for texture control in gel formulation.
Disciplines :
Food science
Author, co-author :
Xie, Jin ; Université de Liège - ULiège > TERRA Research Centre
Bi, Jinfeng; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: bjfcaas@126.com
Jacquet, Nicolas ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Feng, Shuhan; University of Helsinki, Drug Research Program, Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy and Helsinki Insititute of Life Science, FI-00014 Helsinki, Finland
Liu, Xiaoxian ; Université de Liège - ULiège > TERRA Research Centre
Lyu, Jian; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: lvjianlinjian@163.com
Language :
English
Title :
Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractions.
Publication date :
November 2024
Journal title :
International Journal of Biological Macromolecules
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