New controlled release systems produced by self-assembly of biopolymers and colloidal particles at fluid-fluid interfaces

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N Sengkhamparn, LMC Sagis, R de Vries, HA Schols, T Sajjaanantakul, AGJ Voragen, Physicochemical properties of pectins from okra (Abelmoschus esculentus (L.) Moench) FOOD HYDROCOLLOIDS 24 (2010) 35 ► Okra pectin obtained by hot buffer extraction (HBSS) consists of an unusual pectic rhamnogalacturonan I structure in which acetyl groups and alpha galactose residues are substituted on rhamnose residues within the backbone. The okra Chelating agent Soluble Solids (CHSS) pectin consists of slightly different structures since relatively more homogalacturonan is present within the macromolecule and the rhamnogalacturonan I segments carry slightly longer side chains. The rheological properties of both okra pectins were examined under various conditions in order to understand the unusual slimy behaviour of okra pectins. The viscosity of the okra HBSS pectin was 5-8 times higher than the viscosity of the okra CHSS pectin. The okra HBSS pectin showed an elastic behaviour (G' > G '') over a wide range of frequencies (10(-1)-10 Hz), at a strain of 10%, while okra CHSS and saponified okra HBSS/CHSS pectin showed predominantly viscous responses (G' < G '') over the same frequency range. The results suggest that the structural variation within the okra pectins greatly affect their rheological behaviour and it is suggested that acetylation of the pectin plays an important role through hydrophobic associations. Dynamic light scattering was used to study the association behaviour of both okra pectins at low concentration (0.001-0.1% w/w). Results showed that the saponified okra pectins did not exhibit a tendency to aggregate in the concentration range studied, whereas both non saponified samples showed a substantial degree of association. These results suggest that the unusual slimy behaviour of the non saponified samples may be related to the tendency of these pectins to associate, driven by hydrophobic interactions. (C) 2009 Elsevier Ltd. All rights reserved. [hide] Scientific Board Andreas Bausch  TU Munich, Germany ► Peter Fischer  ETH Zurich, Switzerland ► Anne-Marie Hermansson  SIK, Sweden ► Martin Kroger  ETH Zurich, Germany/Switzerland ► Erik van der Linden  Wageningen UR, The Netherlands ► Niklas Loren  SIK, Sweden ► Leonard Sagis  Wageningen UR, The Netherlands ► Erich Windhab  ETH Zurich, Switzerland ► Klaas-Jan Zuidam  Unilever, The Netherlands ► Scientific Stuff Manuela Duxenneuner  ETH Zurich, Switzerland ► Sophia Fransson  SIK, Sweden ► Nam-Phuong Humblet-Hua  Wageningen UR, The Netherlands ► Joeska Husny  ETH Zurich, Australia/Switzerland ► Orit Peleg  ETH Zurich, Israel/Switzerland ► Cyrille Vezy  TU Munich, Germany ► Varvara Mitropoulos  ETH Zurich, Switzerland ► Associated Scientists
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