Abstract
Citrus pectin was chemically and thermally modified in order to increase the hydrophobic character of the molecule and its adsorptivity to the oil–water interface. The degree of acetylation and methylesterification was increased and the molecular weight was reduced. The emulsion formation and stabilization properties of these modified pectins were evaluated by surface and interfacial tension measurements and emulsification experiments. For the production of emulsions, a high pressure homogenizer was used. The viscosity ratio between oil and emulsion phase was adjusted by varying the amount of added sucrose. Pectins with a higher degree of methylesterification (DE) decrease the interfacial tension significantly compared to the unmodified pectin. Pectins with increased degree of acetylation (DAc), however, show higher interfacial tension values. In emulsification experiments, pectins with a reduced molecular weight do neither significantly reduce droplet sizes nor improve emulsion stability. Pectins with increased DE or DAc reduce the Sauter mean diameter d3,2 of emulsions significantly and, in case of an DE increase, also show excellent long term stability. Their performance is also superior to sugar beet pectin under comparable experimental conditions.
Similar content being viewed by others
References
K. Frank, K. Köhler, H.P. Schuchmann, Formulation of labile hydrophilic ingredients in multiple emulsions: influence of the formulation’s composition on the emulsion’s stability and on the stability of entrapped bioactives. J Dispers Sci Technol 32, 1753–1758 (2011)
D.J. Mcclements, E.A. Decker, J. Weiss, Emulsion-based delivery systems for lipophilic bioactive components. J Food Sci 72, R109–24 (2007)
H.P. Karbstein, Untersuchungen zum Herstellen und Stabilisieren von Öl-in-Wasser-Emulsionen, (1994)
P. Walstra, Principles of emulsion formation. Chem Eng Sci 48, 333–349 (1993)
J. Sjöblom, Emulsions and emulsion stability (Taylor & Francis Group, LLC, Boca Raton, 2006)
B. Bentley, L. Leal, An experimental investigation of drop deformation and breakup in steady two-dimensional linear flows. J Fluid Mech 167, 241–283 (1986)
H.P. Grace, Dispersion phenomena in high viscosity immiscible fluid systems and application of static mixers as dispersion devices in such systems. Chem Eng Commun 14, 225–277 (1982)
H. Armbruster, Untersuchungen zum kontinuierlichen Emulgierprozess in Kolloidmühlen unter Berücksichtigung spezifischer Emulgatoreigenschaften und der Strömungsverhältnisse im Dispergierspalt, (1990)
K.M.B. Jansen, W.G.M. Agterof, J. Mellema, Droplet breakup in concentrated emulsions. J Rheol (N Y N Y) 45, 227 (2001)
E. Dickinson, Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocoll 23, 1473–1482 (2009)
B.R. Thakur, R.K. Singh, A.K. Handa, Chemistry and uses of pectin - a review. Crit Rev Food Sci Nutr 37, 47–73 (1997)
H.-U. Endreß, S.H. Christensen, Pectins, in Handbook of hydrocolloids, ed. by G.O. Philips, P.A. Williams (Woodhead Publishing Limited, Cambridge, 2009), pp. 274–297
N. Garti, M.E. Leser, Emulsification properties of hydrocolloids. Polym Adv Technol 12, 123–135 (2001)
M. Akhtar, E. Dickinson, J. Mazoyer, V. Langendorff, Emulsion stabilizing properties of depolymerized pectin. Food Hydrocoll 16, 249–256 (2002)
I.C.M. Dea, J.K. Madden, Acetylated pectic polysaccharides of sugar beet. Food Hydrocoll 1, 71–88 (1986)
J. Leroux, V. Langendorff, G. Schick, V. Vaishnav, J. Mazoyer, Emulsion stabilizing properties of pectin. Food Hydrocoll 17, 455–462 (2003)
J.V. Diaz, G.E. Anthon, D.M. Barrett, Nonenzymatic degradation of citrus pectin and pectate during prolonged heating: effects of pH, temperature, and degree of methyl esterification. J Agric Food Chem 55, 5131–6 (2007)
E. Jansen, R. Jang, Esterification of galacturonic acid and polyuronides with methanol-hydrogen chloride. J Am Chem Soc 68, 1475–7 (1946)
J. Babic, D. Subaric, D. Ackar, D. Kovacevic, V. Pilizota, M. Kopjar, Preparation and characterization of acetylated tapioca starches. Dtsch Leb 103, 580–585 (2007)
H. Anger, G. Berth, Gel permeation chromatography and the Mark-Houwink relation for pectins with different degrees of esterification. Carbohydr Polym 6, 193–202 (1986)
R. Houwink, Zusammenhang zwischen viscosimetrisch und osmotisch bestirnmten Polymerisationsgraden bei Hochpolymeren. J Prak Chem 157, 15–18 (1940)
D. Hourdet, G. Muller, Solution properties of pectin polysaccharides II. Conformation and molecular size of high galacturonic acid content isolated pectin chains. Carbohydr Polym 16, 113–135 (1991)
H. Deuel, L. Anyas-Weisz, J. Solms, Gewinnung und Charakterisierung von Natriumpektaten aus Zuckerrübenschnitzeln. Mitt Lebensm Hyg 45, 509–517 (1954)
M.M. Bradford, A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72, 248–54 (1976)
L. Sperling, Introduction to physical polymer science (Wiley, Hoboken, 2006)
T. Funami, G. Zhang, M. Hiroe, S. Noda, M. Nakauma, I. Asai, M.K. Cowman, S. Al-Assaf, G.O. Phillips, Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin. Food Hydrocoll 21, 1319–1329 (2007)
R. Lutz, A. Aserin, L. Wicker, N. Garti, Structure and physical properties of pectins with block-wise distribution of carboxylic acid groups. Food Hydrocoll 23, 786–794 (2009)
C.K. Siew, P.A. Williams, Role of protein and ferulic acid in the emulsification properties of sugar beet pectin. J Agric Food Chem 56, 4164–71 (2008)
G. Qun, W. Ajun, Effects of molecular weight, degree of acetylation and ionic strength on surface tension of chitosan in dilute solution. Carbohydr Polym 64, 29–36 (2006)
J. Mazoyer, J. Leroux, G. Bruneau, Use of depolymerized citrus fruit and apple pectins as emulsifiers and emulsion stabilizers, (1999)
G. Berth, H. Anger, I. Plashchina, E. Braudo, V. Tolstoguzov, study of the solutions of acidic polysaccharides. II. Study of some thermodynamic properties of the dilute pectin solutions with different degrees of esterification. Carbohydr Polym 2, 1–8 (1982)
R. Baeza, C.C. Sanchez, A.M.R. Pilosof, J.M.R. Patino, Interfacial and foaming properties of prolylenglycol alginates. Effect of degree of esterification and molecular weight. Colloids Surf B: Biointerfaces 36, 139–45 (2004)
E. Konował, G. Lewandowicz, J. Le Thanh-Blicharz, K. Prochaska, Physicochemical characterisation of enzymatically hydrolysed derivatives of acetylated starch. Carbohydr Polym 87, 1333–1341 (2012)
J. Wang, C. Liu, P. Chi, Aggregate formation and surface activity of partially deacetylated water-soluble chitin. Res Chem Intermed 34, 169–179 (2008)
L. Nilsson, B. Bergenståhl, Adsorption of hydrophobically modified starch at oil/water interfaces during emulsification. Langmuir 22, 8770–6 (2006)
M. Stang, H. Karbstein, H. Schubert, Adsorption kinetics of emulsifiers at oil–water interfaces and their effect on mechanical emulsification. Chem Eng Process Process Intensif 33, 307–311 (1994)
L. Kempa, H.P. Schuchmann, H. Schubert, Tropfenzerkleinerung und Tropfenkoaleszenz beim mechanischen Emulgieren mit Hochdruckhomogenisatoren. Chem Ing Tech 78, 765–768 (2006)
C. Rolin, I.B. Chrestensen, K.M. Hansen, J. Staunstrup, S. Sörensen, Tailoring pectin with specific shape, composition and esterification pattern. Gums Stab Food Ind 15, 13–25 (2009)
G. Morris, T. Foster, S. Harding, The effect of the degree of esterification on the hydrodynamic properties of citrus pectin. Food Hydrocoll 14, 227–235 (2000)
V. Tolstoguzov, Some thermodynamic considerations in food formulation. Food Hydrocoll 17, 1–23 (2003)
S. Drusch, Sugar beet pectin: a novel emulsifying wall component for microencapsulation of lipophilic food ingredients by spray-drying. Food Hydrocoll 21, 1223–1228 (2007)
M. Nakauma, T. Funami, S. Noda, S. Ishihara, S. Al-Assaf, K. Nishinari, G.O. Phillips, Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties. Food Hydrocoll 22, 1254–1267 (2008)
P. Williams, G. Phillips, Emulsification properties of sugar beet pectin. Gums Stab Food Ind 14, 257–263 (2008)
Acknowledgments
This research was conducted in the frame of the project “Allipids–A range of preventive food on the basis of healthy lipids” (FKZ 0315682). The authors would like to thank the German Federal Ministry of Research and Education (BMBF) and Projektträger Jülich for financial support of the project.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Schmidt, U.S., Koch, L., Rentschler, C. et al. Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin. Food Biophysics 10, 217–227 (2015). https://doi.org/10.1007/s11483-014-9380-1
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11483-014-9380-1