Exploring interactions between pectins and procyanidins: Structure-function relationships

During fruit and vegetable processing, procyanidins interact with cell walls form complexes, which further impact their potential health effects. Among wall polysaccharides, pectins have the highest affinity for procyanidins. Binding of two procyanidin fractions twelve different linearity size was investigated by ITC, UV–Visible spectrophotometry HPSEC-MALLS. Pectins interacted preferentially highly polymerized except beet probably because steric hindrance due to abundant feruloylated arabinans. Linear had higher procyanidins: this verified both comparison between botanical origins (kiwifruit > apple pectins) extraction conditions. Debranched pectins, extracted at pH 2.0, aggregation capacities than those other pHs. However, factors affecting seemed be different. High molar mass, intrinsic viscosity hydrodynamic radius contributed more increased adsorption pectins. Highly linear kiwifruit high homogalacturonan content lower branching ratio bound The enthalpy/entropy proportion interaction that suggested hydrogen bonding. Predominance regions degree methylation thus appeared key structural features procyanidins, while detrimental. These findings provide foundation selectivity interactions in molecular-level.