Gelation of rhamnogalacturonan I is based on galactan side chain interaction and does not involve chemical modifications
| Autor: | Tatyana Gorshkova, Ilzira Z. Gaifullina, Polina Mikshina, B. Z. Idiyatullin, Olga Makshakova, Yuriy F. Zuev, Anna A. Petrova |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
food.ingredient
Polymers and Plastics Pectin 02 engineering and technology Galactans 01 natural sciences chemistry.chemical_compound food Polymer chemistry Materials Chemistry Side chain Molecule Microwaves chemistry.chemical_classification 010405 organic chemistry Organic Chemistry Galactose Glycosidic bond Nuclear magnetic resonance spectroscopy Polymer Galactan 021001 nanoscience & nanotechnology 0104 chemical sciences chemistry Pectins 0210 nano-technology Gels |
| Zdroj: | Carbohydrate Polymers. 171:143-151 |
| ISSN: | 0144-8617 |
| DOI: | 10.1016/j.carbpol.2017.05.013 |
| Popis: | The article presents the structural principles of microwave-induced formation of new gel type from pectic rhamnogalacturonan I (RG-I). The backbone of gel-forming RG-I does not contain consecutive galacturonic residues and modifying groups that can be the cause of junction zone formation as it occurs in course of classical ways of pectin gelation. Microwave irradiation does not cause destruction and chemical modifications of RG-I. Removal of half of galactan chains from RG-I leads to loss of gelling capability pointing out on their leading role in this process. Rising of intensity of the bands attributed to galactose and glycosidic linkages in RG-I gel comparing to solution where this polymer exists as molecule associate indicates that the spatial organization of galactans in gel is changed. A model of the RG-I gelation is proposed: being destabilized at volumetric microwave heating RG-I associates are repacked forming network where RG-I molecules are entangled by galactan chains. |
| Databáze: | OpenAIRE |
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