Amino acid-amidated pectin: Preparation and characterization

Jun Chen; Xiaoqin Niu; Taotao Dai; Hui Hua; Sijie Feng; Chengmei Liu; David Julian McClements; Ruihong Liang

doi:10.1016/j.foodchem.2019.125768

Amino acid-amidated pectin: Preparation and characterization

Food Chem. 2020 Mar 30:309:125768. doi: 10.1016/j.foodchem.2019.125768. Epub 2019 Oct 25.

Authors

Jun Chen¹, Xiaoqin Niu¹, Taotao Dai², Hui Hua¹, Sijie Feng¹, Chengmei Liu¹, David Julian McClements³, Ruihong Liang⁴

Affiliations

¹ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
² State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
³ Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. Electronic address: mcclements@foodsci.umass.edu.
⁴ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: liangruihong@ncu.edu.cn.

PMID: 31727512
DOI: 10.1016/j.foodchem.2019.125768

Abstract

There is interest in extending the functionality of natural polymers using simple chemical derivatization methods. In this study, the ability of pectin to react with various amino acids (40 °C) in aqueous solution without a catalyst was investigated, including glutamic acid, glycine, cysteine, lysine, and arginine. Only glycine, lysine, and arginine could form conjugates with pectin under these conditions. Amino acid-amidated pectin (AAAP) conjugates with a degree of amidation of 6.50% were prepared and characterized using elemental analysis, FT-IR, and ¹H NMR. Size exclusion chromatography combined with multiangle light scattering and refractive index detection indicated pectin degradation occurred during the reaction. These results were supported by measurements of apparent viscosities. Scanning electron microscopy showed appreciable differences among the surface topographies of samples. Cell culture experiments showed the AAAP conjugates exhibited no cytotoxic effects. Our results suggested the AAAP conjugates may be suitable for use as new functional ingredients in food industry.

Keywords: Amidation; Amino acids; Characterization; Cytotoxicity; Pectin.

MeSH terms

Amines / chemistry*
Amino Acids / chemistry*
Cell Survival / drug effects
Human Umbilical Vein Endothelial Cells
Humans
Magnetic Resonance Spectroscopy
Microscopy, Electron, Scanning
Molecular Weight
Pectins / chemistry*
Pectins / pharmacology
Rheology
Spectroscopy, Fourier Transform Infrared

Substances

Amines
Amino Acids
Pectins