Extraction, characterization and spontaneous gelation mechanism of pectin from Nicandra physaloides (Linn.) Gaertn seeds

Hongyi Liu; Taotao Dai; Jun Chen; Wei Liu; Chengmei Liu; Lizhen Deng; Ruihong Liang

doi:10.1016/j.ijbiomac.2021.12.032

Extraction, characterization and spontaneous gelation mechanism of pectin from Nicandra physaloides (Linn.) Gaertn seeds

Int J Biol Macromol. 2022 Jan 15:195:523-529. doi: 10.1016/j.ijbiomac.2021.12.032. Epub 2021 Dec 15.

Authors

Hongyi Liu¹, Taotao Dai², Jun Chen¹, Wei Liu¹, Chengmei Liu¹, Lizhen Deng³, 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; Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China.
³ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: denglz1@126.com.
⁴ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: liangruihong@ncu.edu.cn.

PMID: 34920077
DOI: 10.1016/j.ijbiomac.2021.12.032

Abstract

Nicandra physaloides (Linn.) Gaertn seeds (NPGS) could be manually scrubbed to obtain water-soluble pectin, which forms gel at room temperature without additives. The extraction, characterization and spontaneous gelation (SG) mechanism of the pectin were studied. The results showed that the pectin was located on the surface of NPGS and easily to be dissolved. Chemically, the pectin was low methoxy pectin with esterification degree of 46.93%, Gal-A content of 65.80%, and average molar weight of 631.15 kDa. The SG occurred at the pectin concentration of 1.5%, it can be destroyed by urea and SDS, however, EDTA cannot. In addition, KCl and NaCl induced the gelation of 1.0% pectin solution and the ions of K, Mg, Ca and Na were detected in the pectin. Hydrogen bonding, electrostatic and hydrophobic interaction contributed to the SG. This study could promote the commercial applications of the pectin in the field of edible colloids and cosmetics.

Keywords: Extraction; Low methoxy pectin; Nicandra physaloides (Linn.) Gaertn seeds; Properties; Spontaneous gelation.

MeSH terms

Chemical Phenomena
Hydrogen Bonding
Hydrophobic and Hydrophilic Interactions
Molecular Structure
Pectins / chemistry*
Pectins / isolation & purification*
Rheology
Seeds / chemistry*
Solanaceae / chemistry*
Spectrum Analysis

Substances

Pectins