Interfacial properties and emulsification performance of methyl-esterified okra polysaccharides

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-21 DOI:10.1016/j.foodhyd.2025.111785

Ting Xu, Bingjie Zhang, Guojun Liu, Hongxu Gao, Panshu Ma, Yepeng Pang, Yuchao Gu, Mingyan Yan, Yinping Li

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Abstract

The okra polysaccharide exhibits good emulsifying property, while it is stable in a narrow pH range possibly because of the low degree of methyl-esterification (DM). Consequently, the okra polysaccharide extracted by hydrochloric acid (OPH) was methyl-esterified using methanol/HCl to prepare methyl-esterified okra polysaccharide (MOP), whose DM significantly increased from 12.94% to 41.50%. However, their emulsifying activity (EA) did not show continuous improvement indicating additional structural changes. Thus, the MOP-1, MOP-2, and MOP-3 with DM of 21.83%, 31.53%, and 41.50% was prepared. There is significant difference of their molecular weight (Mw), abundance and length of side chains, which jointly influence the interface behavior of polysaccharides. With increasing DM, the polysaccharide's Mw and zeta potential decreased, while their hydrophobicity and the ability to reduce the interfacial tension was markedly improved (MOP-3: contact angle 104.23°, interfacial tension 13.26 mN/m). Interestingly, MOP-2 demonstrated optimal emulsifying performance due to its combined features of long branched-chain structure ((Gal + Ara)/Rha = 10.45), thick interfacial layer (505 nm), and appropriate DM. The MOP-2 emulsion showed the smallest droplet size (0.15 μm) and most uniform distribution (PDI = 0.18). Furthermore, its low malondialdehyde content (4.37 μmol/kg oil) and highest viscosity (484.29 mPa s) further highlighted its outstanding stabilization performance. The emulsification performance was synergistic influenced by the Mw, branching structure, steric hindrance, and hydrophobicity. Consequently, the influence of methyl esterification on emulsification property was complex. This study elucidates the multilevel “structure-interface-function” regulation mechanism of okra polysaccharides, providing a novel strategy to design high-performance polysaccharide-based emulsifiers.

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甲基酯化秋葵多糖的界面性质及乳化性能

秋葵多糖具有良好的乳化性能，但在较窄的pH范围内稳定，可能是由于甲基酯化程度较低。因此，将盐酸（OPH）提取的秋葵多糖用甲醇/盐酸进行甲基酯化，得到甲基酯化的秋葵多糖（MOP），其DM由12.94%显著提高到41.50%。然而，它们的乳化活性（EA）没有显示出持续的改善，这表明有额外的结构变化。由此制得DM分别为21.83%、31.53%和41.50%的mop1、mop2和mop3。它们的分子量（Mw）、侧链的丰度和长度存在显著差异，这些因素共同影响多糖的界面行为。随着DM的增加，多糖的Mw和zeta电位降低，而其疏水性和降低界面张力的能力显著提高（MOP-3：接触角104.23°，界面张力13.26 mN/m）。mop2具有较长的支链结构（(Gal + Ara)/Rha = 10.45）、较厚的界面层（505 nm）和合适的DM，具有最佳的乳化性能，其乳状液粒径最小（0.15 μm），分布最均匀（PDI = 0.18）。此外，其丙二醛含量低（4.37 μmol/kg油），粘度高（484.29 mPa s），进一步体现了其优异的稳定性能。乳化性能受分子量、支链结构、位阻和疏水性的协同影响。因此，甲基酯化反应对乳化性能的影响是复杂的。本研究阐明了秋葵多糖“结构-界面-功能”的多层次调控机制，为设计高性能多糖乳化剂提供了新的策略。

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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.