Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems
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- 作者：Clare Kyomugasho ; clare.kyomugasho@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author ; Shannon Gwala ; Stefanie Christiaens ; Zahra Jamsazzadeh Kermani ; Ann M. Van Loey ; Tara Grauwet ; Marc E. Hendrickx
- 关键词：Sugar beet pectin ; Citrus pectin ; Degree of methylesterification ; Ca2+ ; Zn2+ ; Fe2+ and Mg2+-bioaccessibility ; Cation-mediated pectin interactions
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：62
- 期：Complete
- 页码：299-310
- 全文大小：2641 K
文摘
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The effect of pectin structure on mineral bioaccessibility in model was explored.
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Different DMs were created in citrus and sugar beet pectin by action of PME.
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In vitro bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions was established.
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Bioaccessibility increased with pectin DM, degree of branching and acetylation.
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Mg2+ was the most bioaccessible cation followed by Ca2+, Zn2+ and then Fe2+.