Cited by 33Polysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsFreezing and Crystallization Processes

Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain

Feng, Shuhan, Yi, Jianyong, Ma, Youchuan, Bi, Jinfeng·2023·Food Chemistry

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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Crossref · 10.1016/j.foodchem.2023.136758

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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
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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