Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments
Méndez, Daniel A. | Martínez-Abad, Antonio | Martínez Sanz, Marta | López-Rubio, Amparo | Fabra, María José | Ministerio de Ciencia e Innovación (España) | Generalitat Valenciana | European Commission | Ministerio de Ciencia, Innovación y Universidades (España) | Agencia Estatal de Investigación (España) | Colciencias (Colombia) | 0000-0001-6414-305X | 0000-0002-6656-2917 | 0000-0001-7168-5287 | 0000-0001-6469-9402 | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
In this work, pectin extracts from watermelon rind (WRP) were enzymatically treated to evaluate their potential for preparing hydrogels with the addition of CaCl2. Based on a previous work, two different conditions were selected to obtain WRP extracts according to the 1) highest yield (OP) or 2) highest yield without negatively affecting the branching and native structure of pectin (OPA). Firstly, both WRP extracts were enzymatically modified using different treatments (de-esterification and/or de-branching of galacturonic and arabinose side chains, and deproteinization), and their impact on the esterification degree, monosaccharide composition and changes on their structural properties (linearity and branching degree) were analysed. Then, the effect of the structural properties of the resulting pectin on the rheological behaviour and nanostructure of the hydrogels was investigated. The presence of long branched side chains and high methyl-esterified galacturonic acid chains promoted the formation of weaker hydrogels whereas de-esterification of the original pectin enabled intermolecular association giving rise to stronger hydrogels with the formation of ordered and densely packed structures (as deduced from SAXS results). However, the presence of small arabinogalactans side chains in the de-branched and de-esterified pectin extracts acted as reinforcement agents, inducing the formation of more densely packed networks and stronger hydrogels than their less-branched counterpart. These results demonstrated the impact of the pectin structure on the hydrogel-forming capacity.
Показать больше [+] Меньше [-]Grant RTI-2018-094268-B-C22 funded by MCIN/AEI/10.13039/501100011033 and by “ERDF A way of making Europe”. This work was also funded by the grant INNVAL10-19-009 - CA8250 from Agència Valenciana d'Innovació (AVI). D.A. Méndez. is supported by the Administrative Department of Science, Technology and Innovation (Colciencias) of the Colombian Government (783–2017). This research is part of the CSIC program for the Spanish Recovery, Transformation and Resilience Plan funded by the Recovery and Resilience Facility of the European Union, established by the Regulation (EU) 2020/2094. Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy+. (PTI-SusPlast+) is also acknowledged for financial support.
Показать больше [+] Меньше [-]Peer reviewed
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