Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations
High methyl-esterified citrus pectin (HMCP) is often used as a thickness in food products and is considered a poor emulsifier, especially in neutral pH solutions. Our previous findings show that the emulsifying capacity of HMCP could be significantly enhanced by calcium cations. Besides, the pH of t...
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| Veröffentlicht in: | Carbohydrate polymers 2024-12, Vol.345, p.122581, Article 122581 |
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| creator | Fan, Chuanhui Guo, Yu Cai, Fang Wang, Lan Yu, Wei Mei, Xin Cheng, Xueling |
| description | High methyl-esterified citrus pectin (HMCP) is often used as a thickness in food products and is considered a poor emulsifier, especially in neutral pH solutions. Our previous findings show that the emulsifying capacity of HMCP could be significantly enhanced by calcium cations. Besides, the pH of the solution decreased in the presence of calcium cations. However, the impact of solution pH on HMCP emulsifying capacity in the presence of calcium cations is unclear. In this study, the pH of the HMCP solution was adjusted from 3.00 to 8.00 before adding calcium cations. The solution properties and emulsifying properties were analyzed in light of the existence of calcium cations. The results showed that the pH of the HMCP solutions decreased after bringing calcium cations into them. Calcium cations could change the solution rheological properties, particle size distributions and morphologies, and the particle microenvironmental hydrophobic areas in HMCP solutions while increasing the pH of HMCP solutions, contributing to improving the emulsifying capacity of HMCP. HMCP had the best emulsifying ability when the pH of the HMCP solutions was kept at a neutral level. This research gives us new ideas to adjust the emulsifying property of HMCP. |
| doi_str_mv | 10.1016/j.carbpol.2024.122581 |
| format | Article |
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Our previous findings show that the emulsifying capacity of HMCP could be significantly enhanced by calcium cations. Besides, the pH of the solution decreased in the presence of calcium cations. However, the impact of solution pH on HMCP emulsifying capacity in the presence of calcium cations is unclear. In this study, the pH of the HMCP solution was adjusted from 3.00 to 8.00 before adding calcium cations. The solution properties and emulsifying properties were analyzed in light of the existence of calcium cations. The results showed that the pH of the HMCP solutions decreased after bringing calcium cations into them. Calcium cations could change the solution rheological properties, particle size distributions and morphologies, and the particle microenvironmental hydrophobic areas in HMCP solutions while increasing the pH of HMCP solutions, contributing to improving the emulsifying capacity of HMCP. HMCP had the best emulsifying ability when the pH of the HMCP solutions was kept at a neutral level. This research gives us new ideas to adjust the emulsifying property of HMCP.</description><identifier>ISSN: 0144-8617</identifier><identifier>ISSN: 1879-1344</identifier><identifier>EISSN: 1879-1344</identifier><identifier>DOI: 10.1016/j.carbpol.2024.122581</identifier><identifier>PMID: 39227110</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>calcium ; Calcium - chemistry ; Calcium cations ; Cations - chemistry ; Citrus ; Citrus - chemistry ; emulsifiers ; Emulsifying Agents - chemistry ; Emulsifying capacity ; Emulsions - chemistry ; Esterification ; High methyl-esterified citrus pectin ; Hydrogen-Ion Concentration ; Hydrophobic and Hydrophilic Interactions ; hydrophobicity ; Particle Size ; pectins ; Pectins - chemistry ; Rheology</subject><ispartof>Carbohydrate polymers, 2024-12, Vol.345, p.122581, Article 122581</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024. Published by Elsevier Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c276t-294dfdf95ae64b1ab88443e5be12a0c571f7ba1aaefb1e6be3a4537dfc5296fb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0144861724008075$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39227110$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Fan, Chuanhui</creatorcontrib><creatorcontrib>Guo, Yu</creatorcontrib><creatorcontrib>Cai, Fang</creatorcontrib><creatorcontrib>Wang, Lan</creatorcontrib><creatorcontrib>Yu, Wei</creatorcontrib><creatorcontrib>Mei, Xin</creatorcontrib><creatorcontrib>Cheng, Xueling</creatorcontrib><title>Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations</title><title>Carbohydrate polymers</title><addtitle>Carbohydr Polym</addtitle><description>High methyl-esterified citrus pectin (HMCP) is often used as a thickness in food products and is considered a poor emulsifier, especially in neutral pH solutions. Our previous findings show that the emulsifying capacity of HMCP could be significantly enhanced by calcium cations. Besides, the pH of the solution decreased in the presence of calcium cations. However, the impact of solution pH on HMCP emulsifying capacity in the presence of calcium cations is unclear. In this study, the pH of the HMCP solution was adjusted from 3.00 to 8.00 before adding calcium cations. The solution properties and emulsifying properties were analyzed in light of the existence of calcium cations. The results showed that the pH of the HMCP solutions decreased after bringing calcium cations into them. Calcium cations could change the solution rheological properties, particle size distributions and morphologies, and the particle microenvironmental hydrophobic areas in HMCP solutions while increasing the pH of HMCP solutions, contributing to improving the emulsifying capacity of HMCP. HMCP had the best emulsifying ability when the pH of the HMCP solutions was kept at a neutral level. This research gives us new ideas to adjust the emulsifying property of HMCP.</description><subject>calcium</subject><subject>Calcium - chemistry</subject><subject>Calcium cations</subject><subject>Cations - chemistry</subject><subject>Citrus</subject><subject>Citrus - chemistry</subject><subject>emulsifiers</subject><subject>Emulsifying Agents - chemistry</subject><subject>Emulsifying capacity</subject><subject>Emulsions - chemistry</subject><subject>Esterification</subject><subject>High methyl-esterified citrus pectin</subject><subject>Hydrogen-Ion Concentration</subject><subject>Hydrophobic and Hydrophilic Interactions</subject><subject>hydrophobicity</subject><subject>Particle Size</subject><subject>pectins</subject><subject>Pectins - chemistry</subject><subject>Rheology</subject><issn>0144-8617</issn><issn>1879-1344</issn><issn>1879-1344</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkUlPwzAQhS0EgrL8BJCPXFI8jrOdEEJsUiUucLZsZ0xdZcNOkPrvcZXCFeYyl2_ezLxHyCWwJTDIbzZLo7we-mbJGRdL4Dwr4YAsoCyqBFIhDsmCgRBJmUNxQk5D2LBYObBjcpJWnBcAbEG-XjrbTNgZpL2lwzPtOzqukWI7NcHZres-6OD7Af243RFr97GmLY7rbZNgGNE767Cmxo1-CnRAM7qOullj8Bh-lI1qjJva2EfXd-GcHFnVBLzY9zPy_vjwdv-crF6fXu7vVonhRT4mvBK1rW2VKcyFBqXLUogUM43AFTNZAbbQCpRCqwFzjakSWVrU1mS8yq1Oz8j1rBt_-JziwbJ1wWDTqA77KcgUIs5LAek_UMayaB-wiGYzanwfgkcrB-9a5bcSmNylIzdyn47cpSPndOLc1X7FpFusf6d-4ojA7Qxg9OTLoZfBuJ2FtfPRWln37o8V34jOpTM</recordid><startdate>20241201</startdate><enddate>20241201</enddate><creator>Fan, Chuanhui</creator><creator>Guo, Yu</creator><creator>Cai, Fang</creator><creator>Wang, Lan</creator><creator>Yu, Wei</creator><creator>Mei, Xin</creator><creator>Cheng, Xueling</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20241201</creationdate><title>Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations</title><author>Fan, Chuanhui ; Guo, Yu ; Cai, Fang ; Wang, Lan ; Yu, Wei ; Mei, Xin ; Cheng, Xueling</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c276t-294dfdf95ae64b1ab88443e5be12a0c571f7ba1aaefb1e6be3a4537dfc5296fb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>calcium</topic><topic>Calcium - chemistry</topic><topic>Calcium cations</topic><topic>Cations - chemistry</topic><topic>Citrus</topic><topic>Citrus - chemistry</topic><topic>emulsifiers</topic><topic>Emulsifying Agents - chemistry</topic><topic>Emulsifying capacity</topic><topic>Emulsions - chemistry</topic><topic>Esterification</topic><topic>High methyl-esterified citrus pectin</topic><topic>Hydrogen-Ion Concentration</topic><topic>Hydrophobic and Hydrophilic Interactions</topic><topic>hydrophobicity</topic><topic>Particle Size</topic><topic>pectins</topic><topic>Pectins - chemistry</topic><topic>Rheology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fan, Chuanhui</creatorcontrib><creatorcontrib>Guo, Yu</creatorcontrib><creatorcontrib>Cai, Fang</creatorcontrib><creatorcontrib>Wang, Lan</creatorcontrib><creatorcontrib>Yu, Wei</creatorcontrib><creatorcontrib>Mei, Xin</creatorcontrib><creatorcontrib>Cheng, Xueling</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Carbohydrate polymers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fan, Chuanhui</au><au>Guo, Yu</au><au>Cai, Fang</au><au>Wang, Lan</au><au>Yu, Wei</au><au>Mei, Xin</au><au>Cheng, Xueling</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations</atitle><jtitle>Carbohydrate polymers</jtitle><addtitle>Carbohydr Polym</addtitle><date>2024-12-01</date><risdate>2024</risdate><volume>345</volume><spage>122581</spage><pages>122581-</pages><artnum>122581</artnum><issn>0144-8617</issn><issn>1879-1344</issn><eissn>1879-1344</eissn><abstract>High methyl-esterified citrus pectin (HMCP) is often used as a thickness in food products and is considered a poor emulsifier, especially in neutral pH solutions. Our previous findings show that the emulsifying capacity of HMCP could be significantly enhanced by calcium cations. Besides, the pH of the solution decreased in the presence of calcium cations. However, the impact of solution pH on HMCP emulsifying capacity in the presence of calcium cations is unclear. In this study, the pH of the HMCP solution was adjusted from 3.00 to 8.00 before adding calcium cations. The solution properties and emulsifying properties were analyzed in light of the existence of calcium cations. The results showed that the pH of the HMCP solutions decreased after bringing calcium cations into them. Calcium cations could change the solution rheological properties, particle size distributions and morphologies, and the particle microenvironmental hydrophobic areas in HMCP solutions while increasing the pH of HMCP solutions, contributing to improving the emulsifying capacity of HMCP. HMCP had the best emulsifying ability when the pH of the HMCP solutions was kept at a neutral level. This research gives us new ideas to adjust the emulsifying property of HMCP.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>39227110</pmid><doi>10.1016/j.carbpol.2024.122581</doi></addata></record> |
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| subjects | calcium Calcium - chemistry Calcium cations Cations - chemistry Citrus Citrus - chemistry emulsifiers Emulsifying Agents - chemistry Emulsifying capacity Emulsions - chemistry Esterification High methyl-esterified citrus pectin Hydrogen-Ion Concentration Hydrophobic and Hydrophilic Interactions hydrophobicity Particle Size pectins Pectins - chemistry Rheology |
| title | Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations |
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