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Potato pectin contains some proteinaceous components and exhibits emulsifying and emulsion stabilizing abilities. The objective of this study was to elucidate the effect of the pectin moiety of pectin-protein conjugate present in pectic extracts from potato tubers on their interfacial properties. Potato pectin was extracted from highly purified cell wall materials to avoid the contamination of unconjugated proteins. Abilities of the potato pectin to adsorb to graphite surfaces and to resist surfactant-induced competitive displacement from the air-water interface were investigated using atomic force microscopy. The pectin moiety of the potato pectin was capable of adsorbing to graphite surfaces even after alkali treatment. Furthermore, the potato pectin exhibited enhanced resistance to surfactant-induced competitive displacement from the interface as a result of the formation of network structures of self-assembled pectin moieties at the interface. The present results suggest the importance of the pectin moiety on interfacial properties of potato pectin.
This article was published in the following journal.
Name: Journal of agricultural and food chemistry
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