Format

Send to

Choose Destination
Int J Biol Macromol. 2018 Apr 1;109:784-792. doi: 10.1016/j.ijbiomac.2017.11.060. Epub 2017 Nov 11.

Chemical modification of citrus pectin: Structural, physical and rheologial implications.

Author information

1
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.
2
Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
3
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.
4
Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19046, CEP 81531-990, Curitiba, PR, Brasil.
5
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.

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.

KEYWORDS:

Chemical modification; Structural properties; Viscosity

PMID:
29133098
DOI:
10.1016/j.ijbiomac.2017.11.060
[Indexed for MEDLINE]
Free full text

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center