Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8329102 | International Journal of Biological Macromolecules | 2018 | 33 Pages |
Abstract
The interactions between pectins of different degrees of esterification (DE) and highly galloylated persimmon tannins with average degrees of polymerisation (DP26 and DP5) were investigated by UV-Vis spectrophotometry, dynamic light scattering, transmission electron microscopy, isothermal titration calorimetry and pyrene fluorescence methods Pectins displayed strong effects on the self-aggregation of persimmon tannins and improved the homogeneity of condensed tannin aggregates. The interaction between tannins and pectins may result from hydrogen bonding and hydrophobic interactions; by contrast, electrostatic interactions, which involve charged molecules in general, played no dominant role. In addition, the presence of gallate moieties in the high-polymerisation proanthocyanidin could enhance affinity with highly methylated pectins. Stronger association was observed with the high-polymerisation tannins (DP26) with high-methoxyl pectin (DE74) (Ka = (8.50 ± 3.0) Ã 103 Mâ1) than with low-methylated pectin (DE30) (Ka = (3.62 ± 1.92) Ã 103 Mâ1). The present results are expected to promote the application of the formed complexes as functional ingredients in food.
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Authors
Torkun Mamet, Zhen-zhen Ge, Ying Zhang, Chun-mei Li,