{"title":"负载高半乳糖醛酸和鼠李糖半乳糖醛酸-I 的油水界面薄膜的吸附动力学和界面扩张流变学","authors":"Hui Niu, Wenduo Wang, Haiming Chen, Xiong Fu","doi":"10.1021/acsfoodscitech.4c00357","DOIUrl":null,"url":null,"abstract":"Our recent study on the isolation of rhamnogalacturonan-I (RG-I) pectin enriched with acetyl groups, ferulic acid, neutral sugar side chains, and proteins through enzymatic hydrolysis of the homogalacturonan (HG) region of sugar beet pectin showed that RG-I molecules can form more stable emulsions than HG molecules. In this experiment, the interfacial adsorption kinetics of HG and RG-I molecules at the oil–water interface and the resistance effects of these interfacial films on extrinsic perturbations were further investigated. All of these experimental results indicated that the RG-I-stabilized interfacial film presented better elasticity (43.36 mN/m) and stronger resistance to extrinsic perturbations than HG (12.41 mN/m). In addition, both HG- and RG-I-loaded interfacial films exhibited linear viscoelastic responses when a small interfacial deformation and low-frequency perturbation were applied. When the interfacial deformation increased further, both HG- and RG-loaded interfacial films underwent strain softening during the extension stage. However, in the compression stage, the HG-loaded interfacial film underwent strain hardening, whereas the RG-loaded interfacial film exhibited strain softening.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"49 1","pages":""},"PeriodicalIF":2.6000,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Adsorption Kinetics and Interfacial Dilatational Rheology of Oil–Water Interfacial Films Loaded with Homogalacturonan and Rhamnogalacturonan-I\",\"authors\":\"Hui Niu, Wenduo Wang, Haiming Chen, Xiong Fu\",\"doi\":\"10.1021/acsfoodscitech.4c00357\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Our recent study on the isolation of rhamnogalacturonan-I (RG-I) pectin enriched with acetyl groups, ferulic acid, neutral sugar side chains, and proteins through enzymatic hydrolysis of the homogalacturonan (HG) region of sugar beet pectin showed that RG-I molecules can form more stable emulsions than HG molecules. In this experiment, the interfacial adsorption kinetics of HG and RG-I molecules at the oil–water interface and the resistance effects of these interfacial films on extrinsic perturbations were further investigated. All of these experimental results indicated that the RG-I-stabilized interfacial film presented better elasticity (43.36 mN/m) and stronger resistance to extrinsic perturbations than HG (12.41 mN/m). In addition, both HG- and RG-I-loaded interfacial films exhibited linear viscoelastic responses when a small interfacial deformation and low-frequency perturbation were applied. When the interfacial deformation increased further, both HG- and RG-loaded interfacial films underwent strain softening during the extension stage. However, in the compression stage, the HG-loaded interfacial film underwent strain hardening, whereas the RG-loaded interfacial film exhibited strain softening.\",\"PeriodicalId\":72048,\"journal\":{\"name\":\"ACS food science & technology\",\"volume\":\"49 1\",\"pages\":\"\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-07-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS food science & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1021/acsfoodscitech.4c00357\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1021/acsfoodscitech.4c00357","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Adsorption Kinetics and Interfacial Dilatational Rheology of Oil–Water Interfacial Films Loaded with Homogalacturonan and Rhamnogalacturonan-I
Our recent study on the isolation of rhamnogalacturonan-I (RG-I) pectin enriched with acetyl groups, ferulic acid, neutral sugar side chains, and proteins through enzymatic hydrolysis of the homogalacturonan (HG) region of sugar beet pectin showed that RG-I molecules can form more stable emulsions than HG molecules. In this experiment, the interfacial adsorption kinetics of HG and RG-I molecules at the oil–water interface and the resistance effects of these interfacial films on extrinsic perturbations were further investigated. All of these experimental results indicated that the RG-I-stabilized interfacial film presented better elasticity (43.36 mN/m) and stronger resistance to extrinsic perturbations than HG (12.41 mN/m). In addition, both HG- and RG-I-loaded interfacial films exhibited linear viscoelastic responses when a small interfacial deformation and low-frequency perturbation were applied. When the interfacial deformation increased further, both HG- and RG-loaded interfacial films underwent strain softening during the extension stage. However, in the compression stage, the HG-loaded interfacial film underwent strain hardening, whereas the RG-loaded interfacial film exhibited strain softening.