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Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate

Zhang, Bangheng, Hu, Bing, Nakauma, Makoto, Funami, Takahiro, Nishinari, Katsuyoshi, Draget, Kurt I., Phillips, Glyn O., Fang, Yapeng
Food research international 2019 v.116 pp. 232-240
alginates, calcium, crosslinking, gelation, gelling properties, pectins
Previous studies have demonstrated that oligoguluronate (guluronate block extracted from alginate, GB) was an efficient modulator of the gelation and gelling properties of macromolecular alginate in the presence of calcium. Here we report totally different modulatory effects of the oligomer when used to modify the gelation of low methoxyl pectin (LMP). GB was found to promote the gelation of LMP in the range of R ([Ca]/[guluronate + galacturonate]) < 0.25 and could make non-gelling systems gellable. This is significantly different from the case of alginate where no gelation could be induced at all. In the range of 0.25 < R < 0.60, the addition of GB was found to inhibit the gelation of LMP, whereas it had a negligible effect on the gelation of alginate as long as a fixed R was considered. In the range of R > 0.60, GB was found to promote the gelation of LMP again, which is similar to the case of alginate. The results were in consistence with microstructural observations by AFM. The different modulatory effects of GB were thought to arise from the different gelation mechanisms of LMP and alginate, that is, a progressive dotting growth of LMP dimers vs. a critical zippering growth of alginate dimers during Ca-induced crosslinking. The mechanism of GB modulating the gelation of LMP was proposed and compared to that for alginate.