ArticleFoods (Basel, Switzerland)2022
Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 36 citations in OpenAlex.
- Food-Grade Emulsion Gels as Nutrient Delivery Systems-Standardized Workflow for Fabrication, Characterization, and Application.Gels (Basel, Switzerland) · 2026Review
- Basic Physicochemical Properties of Pectin from Underutilized Chili Peppers Subjected to Different Heating Regimes.Foods (Basel, Switzerland) · 2025Article
- In Vitro Inhibition of Colon Cancer Stem Cells by Natural Polysaccharides Obtained from Wheat Cell Culture.Polymers · 2025Article
- An Overview of the Current Scientific Evidence on the Biological Properties ofFoods (Basel, Switzerland) · 2025Review
- Physicochemical Properties of Low-Molecular-Weight Homogalacturonan Pectin from Enzyme-Hydrolyzed Red Okra.Foods (Basel, Switzerland) · 2024Article
- Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques.Polymers · 2024Article
- Research overview on the genetic mechanism underlying the biosynthesis of polysaccharide in tuber plants.PeerJ · 2024Review
- The Preparation and Potential Bioactivities of Modified Pectins: A Review.Foods (Basel, Switzerland) · 2023Review
- Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized byFoods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
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 AR- treatments reduced side-chains, while PG-treatment increased side-chain compositions in pectin structure. We compared the performance of hydrolyzed pectins in stabilizing emulsions containing 50%
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Registered trials
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