Textural Properties of Gelling System of Low-Methoxy Pectins Produced by Demethoxylating Reaction of Pectin Methyl Esterase

• Published in: Journal of food science 2008-06, Vol.73 (5), p.C367-C372
• Main Authors: Kim, Y, Yoo, Y.-H, Kim, K.-O, Park, J.-B, Yoo, S.-H
• Format: Article
• Language: English
• Subjects: Analysis of Variance; Biological and medical sciences; Carbohydrates; Carboxylic Ester Hydrolases - metabolism; Chemicals; Chromatography, High Pressure Liquid; demethoxylating; enzymatic treatment; Esterification; Food; Food additives; Food industries; food matrix; Food science; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; gelation; gelling properties; Gels - chemistry; General aspects; Hydrogen-Ion Concentration; low-methoxy pectins; model food systems; Molecular Weight; Particle Size; pectin gel; pectin methyl esterase; pectinesterase; pectins; Pectins - chemistry; Pectins - metabolism; physical properties; Reaction kinetics; texture; texture profile analysis; viscosity
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2008.00771.x

After deesterification of commercial pectins with a pectin methyl esterase (PME), their gelling properties were characterized using instrumental texture analysis. The final degree of esterification (DE) of the high- and low-methoxy pectins reached approximately 6% after the PME treatment, while deesterification of low-methoxy amidated pectin stopped at 18% DE. Furthermore, DE of high-methoxy pectin was tailored to be 40%, which is equivalent to the DE of commercial low-methoxy pectin. As a result, significant changes in molecular weight (Mw) distribution were observed in the PME-treated pectins. The texture profile analysis showed that PME modification drastically increased hardness, gumminess, and chewiness, while decreasing cohesiveness and adhesiveness of the pectin gels (P < 0.05). The pectin gel with relatively high peak molecular weight (Mp, 3.5 x 10⁵) and low DE (6), which was produced from high-methoxy pectin, exhibited the greatest hardness, gumminess, chewiness, and resilience. The hardness of low-methoxy amidated pectin increased over 300% after PME deesterification, suggesting that the effects of amide substitution could be reinforced when DE is even lower. The partial least square regression analysis indicated that the Mw and DE of the pectin molecule are the most crucial factors for hardness, chewiness, gumminess, and resilience of gel matrix.