Interactions between Pectic Compounds and Procyanidins
are Influenced by Methylation Degree and Chain Length
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Abstract
The
interactions between procyanidins and pectic compounds are
of importance in food chemistry. Procyanidins with low (9) and high
(30) average degrees of polymerization (DP9 and DP30) were extracted
from two cider apple varieties. Commercial apple and citrus pectins,
as well as three pectin subfractions (homogalacturonans, partially
methylated homogalacturonans with degree of methylation 30 and 70)
at 30 mM galacturonic acid equivalent, were titrated with the two
procyanidin fractions (at 30 mM (−)-epicatechin equivalent)
by isothermal titration calorimetry and UV–vis spectrophotometry.
Slightly stronger affinities were recorded between commercial apple
or citrus pectins and procyanidins of DP30 (<i>K</i><sub>a</sub> = 1460 and 1225 M<sup>–1</sup> respectively, expressed
per monomer units) compared to procyanidins of DP9 (<i>K</i><sub>a</sub> = 1240 and 1085 M<sup>–1</sup>, respectively),
but stoichiometry and absorbance maxima differed between apple and
citrus pectins. It was proposed that methylated homogalacturonans
interacted with procyanidins DP30 mainly through hydrophobic interactions.
The stronger association was obtained with the longer procyanidin
molecules interacting with highly methylated pectins