Dynamic High-Pressure Microfluidization-Treated Pectin under Different Ethanol Concentrations

被引：18

作者：

Liu, Cheng-Mei ^{[1
]}

Liang, Lu ^{[1
]}

Shuai, Xi-Xiang ^{[1
]}

Liang, Rui-Hong ^{[1
]}

Chen, Jun ^{[1
]}

机构：

[1] Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China

来源：

POLYMERS | 2018年 / 10卷 / 12期

基金：

中国国家自然科学基金;

关键词：

dynamic high-pressure microfluidization; pectin; ethanol; disaggregation; degradation; HIGH-METHOXYL PECTIN; FUNCTIONAL-PROPERTIES; PHYSICOCHEMICAL PROPERTIES; HOMOGENIZATION; DEGRADATION; EXTRACTION; POLYSACCHARIDES; OPTIMIZATION; AGGREGATION; YIELD;

D O I：

10.3390/polym10121410

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

We previously reported that dynamic high-pressure microfluidization (DHPM) can degrade pectin in aqueous solution. In this study, we further investigated the effect of DHPM on pectin in water-ethanol systems. In the absence of DHPM treatment, it was found that pectin exhibited increased average particle size and unchanged average molecular weight, but a decline in reducing-sugar-ends content with the increase of ethanol concentrations (0-10% v/v). These results indicated that the addition of ethanol induced aggregation of pectin. During DHPM treatment, pectin underwent disaggregation and degradation under all measured ethanol concentrations. Disaggregation was enhanced but degradation was weakened with the increase of ethanol concentration. FT-IR and UV spectra indicated that demethylation but no -elimination occurred in the water-ethanol system during DHPM. Finally, the mechanism of DHPM-induced disaggregation and degradation of pectin under a water-ethanol system was updated. This work may help us to find a suitable condition for reducing the degradation of pectin during the process of homogenization.

引用

页数：13

共 43 条

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