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dc.contributor.authorZheng, Jiaqi
dc.contributor.authorChen, Jianle
dc.contributor.authorZhang, Hua
dc.contributor.authorWu, Dongmei
dc.contributor.authorYe, Xingqian
dc.contributor.authorLinardt, Robert J.
dc.contributor.authorChen, Shiguo
dc.date2020
dc.date.accessioned2022-06-27T15:42:24Z
dc.date.available2022-06-27T15:42:24Z
dc.date.issued2020-04-01
dc.identifier.citationGelling mechanism of RG-I enriched citrus pectin: Role of arabinose side-chains in cation- and acid-induced gelation, J. Zheng, J. Chen, H. Zhang, D. Wu, X. Ye, R. J. Linhardt, S. Chen, Food Hydrocolloids, 101, 105536, 2020.
dc.identifier.issn0268005X
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2019.105536
dc.identifier.urihttps://hdl.handle.net/20.500.13015/5523
dc.descriptionFood Hydrocolloids, 101, 105536
dc.descriptionNote : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
dc.description.abstractRG-I enriched pectin is present in fruit and vegetable containing products. However, it is removed by the hot acid treatment during commercial pectin production to improve gelling properties and to afford a more uniform pectin quality. Recently, an awareness of the health benefits of RG-I enriched pectin has caused technologists to rethink its utilization by the food industry, especially as a novel healthy gelling agent. Unique RG-I enriched pectin with abundant arabinan side-chains was extracted from citrus membrane by sequential mild acidic and alkaline treatment. Arabinose was then removed by enzymatic treatment to investigate the impact of arabinose side-chains on gelation. The properties of RG-I enriched pectin gels, prepared using cations or acid, showed it could form gels under conditions required for both low and high methoxyl pectin as a result of its highly branched structure. In cation-induced gelation, the HG region forms egg-box junction zones with divalent cations and the side-chains of the RG-I region stabilizes the network structure through entanglements. In acid-induced gelation, low pH promotes formation of hydrogen bonding and hydrophobic interactions within the HG region and the side-chains create a tighter conformation, eventually allowing for stronger interactions between the pectin chains.
dc.description.sponsorshipNational Natural Science Foundation of China
dc.description.urihttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.foodhyd.2019.105536
dc.languageen_US
dc.language.isoENG
dc.relation.ispartofThe Linhardt Research Labs Online Collection
dc.relation.ispartofRensselaer Polytechnic Institute, Troy, NY
dc.relation.ispartofFood Hydrocolloids
dc.relation.urihttps://harc.rpi.edu/
dc.subjectBiology
dc.subjectChemistry and chemical biology
dc.subjectChemical and biological engineering
dc.subjectBiomedical engineering
dc.titleGelling mechanism of RG-I enriched citrus pectin: Role of arabinose side-chains in cation- and acid-induced gelation
dc.typeArticle
dcterms.accessRightshttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.foodhyd.2019.105536
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dcterms.isVersionOfhttps://doi.org/10.1016/j.foodhyd.2019.105536
dc.rights.holderIn Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). https://rightsstatements.org/page/InC/1.0/
dc.creator.identifierhttps://orcid.org/0000-0003-2219-5833
dc.relation.departmentThe Linhardt Research Labs.
dc.relation.departmentThe Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
rpi.description.volume101


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