Celus Miete, Kyomugasho Clare, Van Loey Ann M, Grauwet Tara, Hendrickx Marc E
KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
Compr Rev Food Sci Food Saf. 2018 Nov;17(6):1576-1594. doi: 10.1111/1541-4337.12394. Epub 2018 Oct 15.
Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its cation-binding capacity, extracted pectin is frequently used for several purposes, such as a gelling agent in food products or as a biosorbent to remove toxic metals from waste water. Pectin can, however, possess a large variability in molecular structure, which influences its cation-binding capacity. Besides the pectin structure, several extrinsic factors, such as cation type or pH, have been shown to define the cation binding of pectin. This review paper focuses on the research progress in the field of pectin-divalent cation interactions and associated functional properties. In addition, it addresses the main research gaps and challenges in order to clearly understand the influence of pectin structural properties on its divalent cation-binding capacity and associated functionalities. This review reveals that many factors, including pectin molecular structure and extrinsic factors, influence pectin-cation interactions and its associated functionalities, which makes it difficult to predict the pectin-cation-binding capacity. Despite the limited information available, determination of the cation-binding capacity of pectins with distinct structural properties using equilibrium adsorption experiments or isothermal titration calorimetry is a promising tool to gain fundamental insights into pectin-cation interactions. These insights can then be used in targeted pectin structural modification, in order to optimize the cation-binding capacity and to promote pectin-cation interactions, for instance for a structure build-up in food products without compromising the mineral nutrition value.
果胶是一种阴离子细胞壁多糖，已知它可通过其非甲基酯化的半乳糖醛酸单元与二价阳离子相互作用。由于其阳离子结合能力，提取的果胶经常用于多种用途，例如作为食品中的胶凝剂或作为从废水中去除有毒金属的生物吸附剂。然而，果胶的分子结构可能有很大差异，这会影响其阳离子结合能力。除了果胶结构外，一些外在因素，如阳离子类型或pH值，已被证明可决定果胶的阳离子结合。这篇综述文章重点关注果胶与二价阳离子相互作用领域的研究进展以及相关的功能特性。此外，它还探讨了主要的研究差距和挑战，以便清楚地了解果胶结构特性对其二价阳离子结合能力及相关功能的影响。这篇综述表明，包括果胶分子结构和外在因素在内的许多因素都会影响果胶与阳离子的相互作用及其相关功能，这使得预测果胶与阳离子的结合能力变得困难。尽管可用信息有限，但使用平衡吸附实验或等温滴定量热法测定具有不同结构特性的果胶的阳离子结合能力，是深入了解果胶与阳离子相互作用的一个有前景的工具。然后，这些见解可用于有针对性的果胶结构修饰，以优化阳离子结合能力并促进果胶与阳离子的相互作用，例如用于食品中的结构构建而不影响矿物质营养价值。
