Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)
| Autor: | Anton I. Terekhov, Michael Grossutti, Bradley L. Reuhs, Natalia P. Vidal, Laura Roman, Mario M. Martinez, Mengmeng Guo |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Pectin Starch General Chemical Engineering 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology food 0103 physical sciences Glycosyl Food science Cultivar 010304 chemical physics biology Hawthorn Emulsion Extraction (chemistry) Homogalacturonan 04 agricultural and veterinary sciences General Chemistry Rhamnogalacturonan Crataegus pinnatifida biology.organism_classification 040401 food science Branching degree chemistry Yield (chemistry) Titration Food Science |
| Zdroj: | Roman, L, Guo, M, Terekhov, A, Grossutti, M, Vidal, N P, Reuhs, B L & Martinez, M M 2021, ' Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry ( Crataegus pinnatifida ) ', Food Hydrocolloids, vol. 113, 106476 . https://doi.org/10.1016/j.foodhyd.2020.106476 |
| ISSN: | 0268-005X |
| Popis: | Hawthorn berries present high pectin content with good ability to form and stabilize oil-in-water emulsions. However, successful applications are determinant of high yield and purity as well as good surfactant properties based on their molecular structure. In this work, pectins from one of the most common Crataegus pinnatifida cultivars (Dajinxing, DA), and from a less known cultivar gaining popularity (Mianqiu, MI), were extracted and isolated. They were comparatively investigated with two commercial pectins from citrus peel [> 67.9% degree of methyl-esterification (DM) and >78% galacturonic acid (GalA)] and analyzed for their yield, molecular weight (HPSEC-MALS-RI), monomer composition and glycosyl linkage analysis (GC-MS), DM (titration, FTIR and 1H NMR), and emulsifying performance. MI showed a 2-fold greater pectin yield (in terms of GalA) than DA (61.2% vs. 38.3%). Thus, hot acid extraction had to be followed by an enzymatic step to remove starch molecules and obtain purified DA and MI pectins (>86% GalA), which also resulted in pectin demethoxylation (DM |
| Databáze: | OpenAIRE |
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