Physicochemical properties and partial structural features of haw pectin

被引：0
作者：
Tuoping Li
Suhong Li
Na Wang
Jinfu Liu
机构：
[1] Tianjing Agricultural University,Department of Food Science
[2] Shenyang Normal University,Department of Food Science
来源：
European Food Research and Technology | 2008年 / 227卷
关键词：
Haw; Pectin; Physicochemical properties; Structural features of pectins;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Haw pectin obtained by cold-water extraction displayed higher viscosity than that of commercially available lemon pectin. After hydrolysis using purified polygalacturonase, haw and lemon pectins yielded polygalacturonase-resistant fractions (CP1-1 and LP1-1, respectively) in the high-molecular-weight region. Anion-exchange chromatography of the resistant fractions yielded additional three fractions (Hf1, Hf2, Hf3) for CP1-1 and 2 fractions (Lf1, Lf3) for LP1-1. The acidic fractions Hf3 and Lf3 were similar in structure; however, the sugar content of the neutral fractions Hf1 and Lf1 differed. The structural differences in the fractions Hf1 and Lf1, and the presence or absence of the acidic fraction Hf2 in the pectin molecule might be associated with the difference in viscosity between haw and lemon pectins. Structural analysis revealed that fraction Hf2 was a polysaccharide in which approximately one-third of the main chain was composed of α-1,4-linked GalA, and no α-1,4-linked GalA was present in the remaining two-thirds pectolyase-resistant region. Furthermore, the constituent sugars Gal and Man existed quantitatively in the pectolyase sensitive region of Hf2.
引用
收藏
页码：1035 / 1041
页数：6
相关论文
共 50 条
[31]   Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability [J].
Pan, Xin ;
Zhao, Wenting ;
Wang, Yuxiao ;
Xu, Yingying ;
Zhang, Wentao ;
Lao, Fei ;
Liao, Xiaojun ;
Wu, Jihong .
FOOD HYDROCOLLOIDS, 2022, 124
[32]   Structural, physicochemical and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: a comparative study [J].
Arachchige, Melani Purnika Mudugamuwa ;
Mu, Taihua ;
Ma, Mengmei .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2020, 100 (13) :4911-4920
[33]   BEET PULP AND ISOLATED PECTIN PHYSICOCHEMICAL PROPERTIES AS RELATED TO FREEZING [J].
WANG, CCH ;
CHANG, KC .
JOURNAL OF FOOD SCIENCE, 1994, 59 (06) :1153-&
[34]   Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips [J].
Wang, Fengzhao ;
Bi, Jinfeng ;
Xie, Jin ;
Wang, Jingxuan ;
Lyu, Jian .
FOOD HYDROCOLLOIDS, 2025, 158
[35]   Physicochemical and emulsifying properties of pectin from Ottelia acuminata inflorescence [J].
Lu, Yuehong ;
Ma, Jing ;
Yang, Qiuxian ;
Zhang, Zhengyang ;
Wu, Rina ;
Xiao, Chaojiang ;
Li, Wang ;
Li, Yuanli ;
Gao, Chunyan .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 168
[36]   Pectin from carrot pomace: Optimization of extraction and physicochemical properties [J].
Jafari, Faeghe ;
Khodaiyan, Faramarz ;
Kiani, Hossein ;
Hosseini, Seyed Saeid .
CARBOHYDRATE POLYMERS, 2017, 157 :1315-1322
[37]   Extraction optimization and physicochemical properties of pectin from melon peel [J].
Raji, Zarifeh ;
Khodaiyan, Faramarz ;
Rezaei, Karamatollah ;
Kiani, Hossein ;
Hosseini, Seyed Saeid .
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2017, 98 :709-716
[38]   The effect of pectin on the physicochemical and mechanical properties of cement containing boron [J].
Kavas, T. ;
Olgun, A. ;
Erdogan, Y. ;
Once, G. .
BUILDING AND ENVIRONMENT, 2007, 42 (04) :1803-1809
[39]   Prebiotic potential of mushroom D-glucans: implications of physicochemical properties and structural features [J].
Ruthes, Andrea Caroline ;
Cantu-Jungles, Thaisa Moro ;
Cordeiro, Lucimara M. C. ;
Iacomini, Marcello .
CARBOHYDRATE POLYMERS, 2021, 262
[40]   Effect of glycosylation with apple pectin, citrus pectin, mango pectin and sugar beet pectin on the physicochemical, interfacial and emulsifying properties of coconut protein isolate [J].
Li, Zengqing ;
Xi, Jun ;
Chen, Haiming ;
Chen, Weijun ;
Chen, Wenxue ;
Zhong, Qiuping ;
Zhang, Ming .
FOOD RESEARCH INTERNATIONAL, 2022, 156
12345