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|Title: ||Structure-Function Relationships in Pectin Emulsification|
|Authors: ||Kpodo, F. M.|
Agbenorhevi, Jacob K.
Oduro, I. N.
Morris, G. A.
|Issue Date: ||2018|
|Publisher: ||Food Biophysics|
|Citation: ||Food Biophysics (2018) 13:71–79; https://doi.org/10.1007/s11483-017-9513-4|
|Abstract: ||The emulsifying characteristics of pectins isolated from six different okra genotypes were investigated and their structurefunction
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 < 2) which lead to long term instability. Protein was not found to be the controlling factor for the stability of
the dispersions. The present results show that rational design of pectin should be sought before application as functional
ingredient in food and/or pharmaceutical systems.|
|Description: ||An article published by Food Biophysics (2018) 13:71–79, https://doi.org/10.1007/s11483-017-9513-4|
|Appears in Collections:||College of Science|
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