The regulatory effects of four common natural pectins-apple pectin (AP), citrus pectin (CP), lemon pectin (LP), and sugar beet pectin (SP)-on the physicochemical properties of wheat starch (WS) were systematically compared at an equal mass addition le v el of 1.0% ( w / v ), and the intermolecular interaction mechanisms were investigated. The introduction of all four pectins was found to enhance the gelatinization, rheological, and thermal properties of WS. Notably, the most pronounced improvements were observed in AP, where the peak viscosity and viscoelasticity were augmented by 4.72 times and 15.82 times, respectively (p<0.05). The WS-AP composite gel likewise exhibited superior swelling power (16.13 g/g, p<0.05). Further analyses showed hydrogen bonding dominated WS interactions with AP, CP, and SP, while electrostatic forces were secondary. In contrast, the opposite was observed for LP. These findings provide theoretical support for the modulation of WS characteristics by common pectins from diverse sources. • AP most effectively improved WS pasting and gel properties among the four pectins. • A 23.99% increase in swelling power was observed in composite gels formed by AP. • The structural compactness and stability of WS gels were reinforced by four pectins. • The DE and Mw of pectin governed the strength of WS-pectin interactions. • Hydrogen bond strength is the key determinant of differences in four composite gels.
Liu et al. (Sun,) studied this question.