Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain
Abstract
The ice crystal morphology formed under a series of amidated pectin gels with various crosslink strengths were investigated. The results showed that as the degree of amidation (DA) increased, pectin chains exhibited shorter homogalacturonan (HG) regions. Highly amidated pectin exhibited a faster gelation rate and a stronger gel micro-network via hydrogen bonds. Based on cryogenic scanning electron microscopy (cryo-SEM), smaller ice crystals were formed in frozen gel with low DA, suggesting that a weaker cross-linked gel micro-network was more effective at inhibiting crystallization. After sublimation, lyophilized gel scaffolds with high crosslink strength displayed less number of pores, high porosity, lower specific surface area, and greater mechanical strength. This study is expected to confirm that the microstructure and mechanical properties of freeze-dried pectin porous materials could be regulated by changing the crosslink strength of pectin chains, which is achieved by increasing the degree of amidation in the HG domains.
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Gels with higher crosslinking density and mechanical strength tend to develop larger porous structures.
“Our previous studies support this mechanism, showing that gels with higher crosslinking density and mechanical strength tend to develop larger porous structures [44].”
From Amidated Pectin/Nanocellulose Hybrid Cryogel System with a pH-Responsive Release Profile for Small Intestinal Delivery (2025) · cites this paper as [44]
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- Authors
- Feng, S., Yi, J., Ma, Y., & Bi, J.
- Affiliations
- Institute of Food Science and Technology (CN)
- Corresponding author
- Yi, Jianyong
- Bi, Jinfeng
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2023-12
- Volume
- 428
- Pages
- 136758
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W4382681014
- Cited by
- 33
- References
- 47
- Citations by year
- 2026: 8 · 2025: 17 · 2024: 6 · 2023: 2
- FWCI
- 4.77
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
- Physical Sciences › Engineering › Mechanics of Materials › Freezing and Crystallization Processes
- Keywords
- pectin gels, ice crystal growth, homogalacturonan, freeze-drying, porous media, gelation rate, hydrogen bonding, mechanical strength, porosity
- MeSH terms
- Crystallization, Gels, Ice, Pectins
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