Revealing the interaction mechanism between pectin and sugar: A case study of peach pectin and trehalose

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2025-11-01 Epub Date: 2025-03-31 DOI:10.1016/j.foodhyd.2025.111388

Fengzhao Wang , Jinfeng Bi , Yuting Huang , Jian Lyu

{"title":"Revealing the interaction mechanism between pectin and sugar: A case study of peach pectin and trehalose","authors":"Fengzhao Wang , Jinfeng Bi , Yuting Huang , Jian Lyu","doi":"10.1016/j.foodhyd.2025.111388","DOIUrl":null,"url":null,"abstract":"<div><div>In order to explore the interaction mechanism between pectin and sugar molecules, a simulation system containing peach pectin and trehalose was constructed. The compared studies were carried out based on the changes in structural characteristics of pectin (P), pectin with heat treatment (HP) and pectin compounding with trehalose with heat treatment (TP). Firstly, pectin from peaches was characterized by the molecular weight, monosaccharide, chemical group and nanostructure. Furthermore, the isothermal titration calorimetry (ITC) and molecular docking were applied to explain the bonding force between pectin and trehalose. Results showed that the highest molecular weight (4.17 × 10<sup>5</sup> g/mol) depicted in TP illustrated the retarded effect of trehalose on the depolymerization or decomposition of pectin during thermal processing, which might ascribed to the branched chain structure of pectin and the intact three-dimensional network structure. Fourier transform infrared (FT-IR) spectroscopy and nuclear magnetic resonance (NMR) spectra revealed the imbedding of trehalose molecules within the pectin chains. ITC analysis suggested the exothermic binding between trehalose and pectin (Δ<em>H</em> = −27.89 kJ/mol) was primarily driven by enthalpy, and the binding stoichiometry (trehalose/pectin) was above 3:1. Molecular docking confirmed that hydrogen bond with a binding energy of −6.061 kcal/mol was the bonding force between trehalose and pectin. The results will provide a theoretical foundation for elucidating the effect of osmotic dehydration on the structural changes in pectin, which will significantly affect the textural formation of dehydrated fruits and vegetables.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111388"},"PeriodicalIF":11.0000,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25003480","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/3/31 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

In order to explore the interaction mechanism between pectin and sugar molecules, a simulation system containing peach pectin and trehalose was constructed. The compared studies were carried out based on the changes in structural characteristics of pectin (P), pectin with heat treatment (HP) and pectin compounding with trehalose with heat treatment (TP). Firstly, pectin from peaches was characterized by the molecular weight, monosaccharide, chemical group and nanostructure. Furthermore, the isothermal titration calorimetry (ITC) and molecular docking were applied to explain the bonding force between pectin and trehalose. Results showed that the highest molecular weight (4.17 × 10⁵ g/mol) depicted in TP illustrated the retarded effect of trehalose on the depolymerization or decomposition of pectin during thermal processing, which might ascribed to the branched chain structure of pectin and the intact three-dimensional network structure. Fourier transform infrared (FT-IR) spectroscopy and nuclear magnetic resonance (NMR) spectra revealed the imbedding of trehalose molecules within the pectin chains. ITC analysis suggested the exothermic binding between trehalose and pectin (ΔH = −27.89 kJ/mol) was primarily driven by enthalpy, and the binding stoichiometry (trehalose/pectin) was above 3:1. Molecular docking confirmed that hydrogen bond with a binding energy of −6.061 kcal/mol was the bonding force between trehalose and pectin. The results will provide a theoretical foundation for elucidating the effect of osmotic dehydration on the structural changes in pectin, which will significantly affect the textural formation of dehydrated fruits and vegetables.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

揭示果胶与糖的相互作用机制——以桃果胶与海藻糖为例

为探索果胶与糖分子的相互作用机理，构建了含桃果胶与海藻糖的模拟系统。对果胶(P)、果胶热处理（HP）和果胶与海藻糖复合热处理（TP）的结构特性变化进行了对比研究。首先，对桃子果胶的分子量、单糖、化学基团和纳米结构进行了表征。此外，还采用等温滴定量热法（ITC）和分子对接法来解释果胶与海藻糖之间的结合力。结果表明，TP的最高分子量为4.17 × 105 g/mol，说明海藻糖对果胶在热加工过程中的解聚或分解有延缓作用，这可能归因于果胶的支链结构和完整的三维网络结构。傅里叶变换红外光谱（FT-IR）和核磁共振光谱（NMR）揭示了海藻糖分子在果胶链中的嵌入。ITC分析表明，海藻糖与果胶的放热结合（ΔH =−27.89 kJ/mol）主要由焓驱动，结合化学计量（海藻糖/果胶）大于3:1。分子对接证实海藻糖与果胶之间的结合力为氢键，结合能为−6.061 kcal/mol。该结果将为阐明渗透脱水对果胶结构变化的影响提供理论基础，果胶结构变化将显著影响脱水果蔬的质地形成。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.