Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin.

ABSTRACT: Okra pectins (OKPs) with diverse structures obtained by different extraction protocols have been used to study the relationship between their molecular structure and emulsifying properties. A targeted modification of molecular structure offers a more rigorous method for investigating the emulsifying properties of pectins. In this study, three glycoside hydrolases, polygalacturonase (PG), galactanase (GL), and arabinanase (AR), and their combinations, were used to modify the backbone and side-chains of OKP, and the relationships between the pectin structure and emulsion characteristics were examined by multivariate analysis. Enzymatic treatment significantly changed the molecular structure of OKP, as indicated by monosaccharide composition, molecular weight, and structure analysis. GL- and

SUBMITTER: Olawuyi IF 

PROVIDER: S-EPMC9140940 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature