Complex influence of structural characteristics of low-methoxyl pectins on rheological properties of semi-solid Ca-gels

• Published in: International journal of biological macromolecules 2024-11, Vol.280 (Pt 1), p.135633, Article 135633
• Main Authors: Patova, Olga A., Kosolapova, Nadegda V., Golovchenko, Victoria V.
• Format: Article
• Language: English
• Subjects: Amplitude sweep; Ca2+-induced gelation; Frequency sweep; In vitro degradation; Low-methoxyl pectin; Three interval thixotropy test
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.135633

The semi-solid Ca-gels were prepared from low-methoxyl pectins (methoxylation degree DM 4–36 %) of Oberna behen, Potamogeton natans, Tanacetum vulgare, Comarum palustre, Bergenia crassifolia, and Heracleum sosnowskyi. Pectins are characterized by Mw of 77–556 kDa and different content of HG and RG-I. The gels were prepared by addition of Ca2+ ions at varying stoichiometric ratios, R = 2 × [Ca2+]/[COO−], of 0.2–0.6, and a fixed pectin concentration of 10 g/L. It was shown that the presence of certain sets of structural characteristics in low-methoxyl pectins from different sources leads to the formation of gels with similar rheological properties. Pectins with Mw 77–98 kDa, DM 6–14 % form stiffer Ca-gels than pectins with Mw 218–253 kDa, DM 24–36 % at the same R. Pectins with Mw 346–556 kDa form the strongest Ca-gels. Their high Mw compensates for the influence of DM on the properties of Ca-gels. The stability of gels in PBS (pH 7.4) is determined mainly by proportion of 1,4-linked non-methoxylated GalA in pectins. Pectins with DM 4–14 % form more stable Ca-gels in PBS than pectins with DM 21–36 %. •Pectins with Mw ≥ 350 kDa can form Ca-gels at R 0.2.•Pectins (DM ≤ 14 %, 100 kDa) form stiffer Ca-gels than pectins (DM ≥ 20 %, 250 kDa).•Mw ≥ 350 kDa and low content of RG-I provide the highest stiffness of Ca-gels.•High Mw and low RG-I content provide the low recovery ability of Ca-gels.•Pectins with DM ≤ 14 % form Ca-gels stable in PBS.