1. Protein, hydrophobic nature, and glycan profile of sugar beet pectin influence emulsifying activity.
- Author
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Thirkield, Brittnee L., Pattathil, Sivakumar, Morales-Contreras, Blanca E., Hahn, Michael G., and Wicker, Louise
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SUGAR beets , *PECTINS , *MONOCLONAL antibodies , *GALACTURONIC acid , *RICE bran , *RICE oil , *MOLECULAR weights - Abstract
Sugar Beet Pectin (BP) was sequentially fractionated with increasing isopropanol into six fractions from a commercial BP control (BP2–C) and denoted as BP2–F1 to BP2–F6. Fractions of BP2 were categorized based on physico-chemical characteristics of similar protein and ferulic acid content, varying galacturonic acid, surface hydrophobicity, degree of esterification and molecular weight. Glycan-directed monoclonal antibodies response showed intense binding for homogalacturonan, rhamnogalacturonan I and arabinogalactan epitopes that varied between early and later precipitating fractions, and between lots of BP. In a 14-day study of rice bran oil-in-water emulsion, the particle size (2 ± 0.3 μm) and ζ-potential (−34 ± 3 mV) remained stable for BP2–F3 and B2–F4. Fractions that precipitated at lower alcohol concentrations likely have more amphiphilic properties, compared to later precipitating fractions that provide more steric stabilization. [Display omitted] • Sequential isopropanol fractionation of beet pectin (BP) resulted in two populations. • Emulsifying stability was associated with amphiphilic BP and steric stabilization. • Glycome profiling provided comprehensive view of cell wall glycan epitopes. • Glycome profiles were unique for BP controls and fractions. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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