Insights into the non-covalent interaction between muskmelon peel pectin and selected C9 aldehydes by the application of multiple spectroscopy and molecular docking

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-12-13 DOI:10.1016/j.foodhyd.2024.110982

Yingying Xu , Xin Pan , Wenting Zhao , Qi Luo , Fei Lao , Xingfeng Guo , Xueli Pang , Zhijian Xiao , Jihong Wu

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引用次数: 0

Abstract

C₉ aldehydes, known for imparting a fresh green note to fruit and vegetables, often dissipate quickly due to their volatile nature. Pectin, widely used as a stabilizer in juice, is considered to play a pivotal role in volatile retention. To improve the flavor quality, the muskmelon peel pectin-volatile interaction on the retention of selected C₉ aldehydes, including (E)-2-nonenal and (E,Z)-2,6-nonadienal, was investigated. In this study, pectin was extracted from muskmelon peels using acid, alkaline and water, resulting in variants with distinct monosaccharide compositions and differing proportions of rhamnogalacturonan Ⅰ (RG-Ⅰ) and homogalacturonan regions. Alkaline-extracted pectin, rich in RG-Ⅰ region, demonstrated notably the highest retention rates, with 56.18% for (E)-2-nonenal and 4.58% for (E,Z)-2,6-nonadienal, compared with other pectin samples. Multiple spectroscopy was used to explore the retention mechanism of pectin. Fluorescence spectroscopy revealed that the pectin-C₉ aldehyde complexes primarily form through hydrophobic interactions, supported by Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy. Molecular docking further revealed that galactose and rhamnose in RG-Ⅰ provided key hydrophobic sites, while galactose and galacturonic acid facilitated hydrogen bonding with (E)-2-nonenal. This study introduces a novel approach to leveraging alkaline-extracted pectin-volatile interactions to enhance the stability and intensity of desirable flavors in food products.

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应用多光谱和分子对接技术研究甜瓜果胶与特定C9醛的非共价相互作用

C9醛，以给水果和蔬菜带来新鲜的绿色而闻名，由于其易挥发的性质，通常会很快消散。果胶作为一种稳定剂被广泛应用于果汁中，被认为在挥发性保留中起着关键作用。为了提高甜瓜果胶的风味品质，研究了果胶与挥发物的相互作用对(E)-2-壬烯醛和（E，Z）-2,6-壬烯醛保留率的影响。本研究以甜瓜果皮为原料，分别用酸、碱和水提取果胶，得到不同单糖组成和鼠李糖半乳酪酸Ⅰ（RG-Ⅰ）和均高半乳酪酸区域比例不同的果胶。与其他果胶样品相比，富含RG-Ⅰ区域的碱提果胶保留率最高，(E)-2-壬烯醛保留率为56.18%,(E，Z)-2,6-壬烯醛保留率为4.58%。采用多光谱法对果胶的保留机理进行了探讨。荧光光谱分析表明，果胶- c9醛配合物主要通过疏水相互作用形成，并得到傅里叶变换红外光谱和核磁共振光谱的支持。分子对接进一步发现，RG-Ⅰ中的半乳糖和鼠李糖提供了关键的疏水位点，而半乳糖和半乳糖醛酸促进了与(E)-2-壬烯醛的氢键。本研究介绍了一种利用碱提取果胶-挥发性相互作用来提高食品中理想风味的稳定性和强度的新方法。

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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.