Send to:

Choose Destination
See comment in PubMed Commons below
J Sci Food Agric. 2013 Jun;93(8):2028-36. doi: 10.1002/jsfa.6011. Epub 2013 Apr 16.

Effect of high-intensity ultrasound on the physicochemical properties and nanostructure of citrus pectin.

Author information

  • 1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China.



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.


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.


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.

[PubMed - indexed for MEDLINE]
PubMed Commons home

PubMed Commons

How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for John Wiley & Sons, Inc.
    Loading ...
    Write to the Help Desk