Pectins of different resources influences cold storage properties of corn starch gels: Structure-property relationships

• Published in: Food hydrocolloids Vol. 124; p. 107287
• Main Authors: Xie, Fan, Ren, Xiaolong, Wu, Haoming, Zhang, Hui, Wu, Yan, Song, Zibo, Ai, Lianzhong
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-03-2022
• Subjects: Freeze-thaw stability; Pectin; Retrogradation; Structure-property relationships; Texture; Pectin; Freeze-thaw stability; Texture; Retrogradation; Structure-property relationships
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2021.107287

In this study, the structural characteristics of pectins with different degrees of esterification (DE) and their effects on retrogradation, freeze-thaw stability, and texture of corn starch gels during cold storage were analyzed. The low esterification pectin (LEP) had highly branched structure in globular sphere chain shape, molecular weight (Mw) of 4.45 × 105 Da, and intrinsic viscosity ([η]w) of 632.29 mL/g. The medium esterification pectin (MEP) showed linear structure in rigid chain shape, Mw of 1.58 × 105 Da, and [η]w of 554.43 mL/g. The high esterification pectin (HEP) had linear structure with a small side chain in flexible chain shape, Mw of 2.45 × 105 Da, and [η]w of 787.09 mL/g. The pectin samples, in particular LEP, inhibited retrogradation and improved the freeze-thaw stability of corn starch gels. However, HEP enhanced chewiness of starch gels better than others. Furthermore, retrogradation of starch gels was affected by branching degree, DE value, and [η]w of pectin, and freeze-thaw stability of starch gels was related to branching degree, DE value, and Mw. Also, the textural profile of starch gels was mainly related to branching degree, [η]w, and DE values of pectin. These results provided new insights regarding the application of pectin in ready-to-eat starch-based foods.
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•Structure and conformation of the different esterification pectin were analyzed.•Low esterification pectin inhibited starch retrogradation better.•Low esterification pectin improved freeze-thaw stability of starch gels.•High esterification pectin enhanced texture of starch gel in cold storage.•Branching degree and esterification of pectin are the major influencing factors.