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Chemical modification of citrus pectin: Structural, physical and rheologial implications.
Int J Biol Macromol. 2018 Apr 01; 109:784-792.IJ

Abstract

The present study aimed to investigate the physical, structural and rheological modifications caused by the chemical modification process of citrus pectin. Therefore, three commercial citrus pectins with different degree of esterification were chemically modified by sequential alkali and acidic hydrolytic process to produce modified citrus pectins (MCP) with special properties. The molar mass (Mw), degree of esterification (DE), monosaccharide composition, 13C NMR spectra, homogeneity, morphology (SEM) and rheological behavior of both native and modified citrus pectins (MCP) were investigated. The chemical modification reduced the acid uronic content (up to 28.3%) and molar mass (up to 29.98%), however, showed little influence on the degree of esterification of native pectins. Modified citrus pectins presented higher amounts of neutral monosaccharides, mainly galactose, arabinose and rhamnose, typical of the Ramnogalacturonana-I (RG-I) region. Rheological tests indicated that the native and modified citrus pectins presented pseudoplastic behavior, however, the MCP samples were less viscous, compared to the native ones. Modified samples presented better dissolution in water and less strong gels, with good stability during oscillatory shearing at 25°C. This study aims to better understand the implications that chemical modifications may impose on the structure of citrus pectins.

Authors+Show Affiliations

Programa de Pós-Graduação em Engenharia de Alimentos, Departamento de Engenharia Química, Universidade Federal do Paraná, CEP 81531-980, Curitiba, PR, Brasil. Electronic address: aline_fracasso@hotmail.com.Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.Programa de Pós-Graduação em Engenharia de Alimentos, Departamento de Engenharia Química, Universidade Federal do Paraná, CEP 81531-980, Curitiba, PR, Brasil. Electronic address: daniellecarpine@gmail.com.Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19046, CEP 81531-990, Curitiba, PR, Brasil.Programa de Pós-Graduação em Ciência e Tecnologia Ambiental, Departamento Acadêmico de Química e Biologia, Universidade Tecnológica Federal do Paraná, CEP 81280-340, Curitiba, PR, Brasil.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29133098

Citation

Fracasso, Aline Francielle, et al. "Chemical Modification of Citrus Pectin: Structural, Physical and Rheologial Implications." International Journal of Biological Macromolecules, vol. 109, 2018, pp. 784-792.
Fracasso AF, Perussello CA, Carpiné D, et al. Chemical modification of citrus pectin: Structural, physical and rheologial implications. Int J Biol Macromol. 2018;109:784-792.
Fracasso, A. F., Perussello, C. A., Carpiné, D., Petkowicz, C. L. O., & Haminiuk, C. W. I. (2018). Chemical modification of citrus pectin: Structural, physical and rheologial implications. International Journal of Biological Macromolecules, 109, 784-792. https://doi.org/10.1016/j.ijbiomac.2017.11.060
Fracasso AF, et al. Chemical Modification of Citrus Pectin: Structural, Physical and Rheologial Implications. Int J Biol Macromol. 2018 Apr 1;109:784-792. PubMed PMID: 29133098.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical modification of citrus pectin: Structural, physical and rheologial implications. AU - Fracasso,Aline Francielle, AU - Perussello,Camila Augusto, AU - Carpiné,Danielle, AU - Petkowicz,Carmen Lúcia de Oliveira, AU - Haminiuk,Charles Windson Isidoro, Y1 - 2017/11/11/ PY - 2017/06/27/received PY - 2017/10/11/revised PY - 2017/11/09/accepted PY - 2017/11/15/pubmed PY - 2018/8/10/medline PY - 2017/11/15/entrez KW - Chemical modification KW - Structural properties KW - Viscosity SP - 784 EP - 792 JF - International journal of biological macromolecules JO - Int. J. Biol. Macromol. VL - 109 N2 - The present study aimed to investigate the physical, structural and rheological modifications caused by the chemical modification process of citrus pectin. Therefore, three commercial citrus pectins with different degree of esterification were chemically modified by sequential alkali and acidic hydrolytic process to produce modified citrus pectins (MCP) with special properties. The molar mass (Mw), degree of esterification (DE), monosaccharide composition, 13C NMR spectra, homogeneity, morphology (SEM) and rheological behavior of both native and modified citrus pectins (MCP) were investigated. The chemical modification reduced the acid uronic content (up to 28.3%) and molar mass (up to 29.98%), however, showed little influence on the degree of esterification of native pectins. Modified citrus pectins presented higher amounts of neutral monosaccharides, mainly galactose, arabinose and rhamnose, typical of the Ramnogalacturonana-I (RG-I) region. Rheological tests indicated that the native and modified citrus pectins presented pseudoplastic behavior, however, the MCP samples were less viscous, compared to the native ones. Modified samples presented better dissolution in water and less strong gels, with good stability during oscillatory shearing at 25°C. This study aims to better understand the implications that chemical modifications may impose on the structure of citrus pectins. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/29133098/Chemical_modification_of_citrus_pectin:_Structural_physical_and_rheologial_implications_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(17)32334-6 DB - PRIME DP - Unbound Medicine ER -