Gelling mechanism of RG-I enriched citrus pectin: Role of arabinose side-chains in cation- and acid-induced gelation

Abstract

RG-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.