Effect of high-intensity ultrasound on the physicochemical properties and nanostructure of citrus pectin
| Autor: | Ruifeng Meng, Shiguo Chen, Xingqian Ye, Sophia Jun Xue, Xianzhong Zhang, Donghong Liu, Lifen Zhang |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
chemistry.chemical_classification
animal structures Nutrition and Dietetics food.ingredient Pectin business.industry Sonication digestive oral and skin physiology Ultrasound Extraction (chemistry) food and beverages macromolecular substances Polysaccharide carbohydrates (lipids) food chemistry Biochemistry Monosaccharide Citrus Pectin Food science Sugar business Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 93:2028-2036 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.6011 |
| Popis: | Background Modified pectin has been found to have various biological activities. The preparation of modified pectin is generally accomplished by either chemical or enzymatic depolymerisation processes, but both methods have several disadvantages. Ultrasound treatment is simple and requires shorter times and lower temperatures than conventional techniques used for processing plant materials. In recent years the application of ultrasound to modify polysaccharides has received increasing attention. The objective of this study was to use ultrasound to modify citrus pectin. Results The average molecular weight of citrus pectin decreased under different ultrasonic conditions. The average molecular weight decreased from 464 to 296 kDa after 30 min of sonication. The degree of methylation of citrus pectin changed slightly and its monosaccharide component remained unchanged when high-intensity ultrasound was applied. The reduced (Gal + Ara)/Rha ratio after ultrasonication suggested degradation in the neutral sugar side chains of citrus pectin. Atomic force microscopy results confirmed the degradation of citrus pectin chains by ultrasound at nanolevel. Conclusion Ultrasound is an effective way to pretreat or modify pectin. The degradation of citrus pectin is due to the cavitational effects of ultrasound. Thus ultrasound may be useful in establishing environmentally friendly extraction and modification technologies for pectin. © 2013 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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