Substituent group-modified pectins: Targeted modifications for enhanced functional properties

Abstract

Background

In nature, there are multiple substituent group-modified (SGM, e.g., alkylated, acetylated, amidated, and molecularly grafted groups) pectins that exhibit better functional potential than non-modified pectin, but their content is significantly much lower than normal pectins. Various methods for modifying pectin have been developed that rely on changing its degree of substitution (DS) to improve its targeted use, and the relationships between their modification methods, chemical structures and functional properties have yet to be fully explored.

Scope and approach

This article systematically reviews the modification methods and structural characterization of SGM pectins, as well as the mechanisms by which these modifications enhance their functional properties, including gelling, emulsifying, health-promoting effects, functional component delivery, and preservation. Future trends in the development of SGM pectins are also examined.

Key findings and conclusions

SGM pectins produced through various modification methods exhibit different types, degrees, and positions of substitution. These structural changes enhance the functional properties of pectins, including their physicochemical properties, health benefits, and practical applications. A new era of green, precise, and intelligent development of SGM pectins is anticipated. This information will support the targeted modification of pectins with specific functional properties and their application in high-quality pectin-based foods to meet diverse needs.