Polymers
·
2021
·Vol. 13
·期 17
·2847
·
IF 4.329
Furong Wang,Chao Du,Junjun Chen,Lisheng Shi,Hailong Li
The study aimed at developing a new spectrophotometric method for determining the pectin content. Take commercial pectin as an example, and the method is based on the reaction of copper ions with pectin to produce copper pectate. The spectrophotometer was used to measure the remaining content of copper ions so as to calculate the pectin content. This method eliminated the weight step and avoided the error associated with it. Effects of reaction time, temperature, and pH on absorbance were also studied. Additionally, the accuracy of this method was verified. It indicated excellent repeatability and accuracy with the relative standard deviation of 2.09%. In addition, three different plant types were used to demonstrate the reliability of the method. To summarize, this method can be widely used for the determination of pectin content in many materials.Keywords:copper pectate;calcium pectate;ultraviolet and visible spectrophotometer
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Shihao Hu,Junqiao Wang,Shaoping Nie,Qiang Wang,Xiaojuan Xu
In this study, apple pectin (AP) and tomato pectin (TP) were demonstrated to be a high-ester (74.8%) polysaccharide with the weight-average molecular weight ( M w ) of ∼ 243 kDa and a low-ester (45.9%) polysaccharide with the M w of ∼ 19 kDa, respectively. The semi-rigid chain conformations of pectic polysaccharides in NaNO 3 aqueous solution were deduced according to the Smidsrød “ B values” of AP (0.025) and TP (0.029), while AP and TP exhibited higher stiffness in water due to the electric repulsion of carboxyl groups, which was visually observed by AFM images. Under steady shear, the shear-thickening behaviors of AP and TP in NaNO 3 aqueous solutions were observed in the shear rate range of < 1 s −1 , which were attributed to the disruption of the ordered arrangement induced by semi-rigid pectin chains into randomly entangled structure by weak shear force. AP exhibited stronger shear-thickening behavior due to the formation of more entanglements resulted from the higher M w and longer side chains highly branched at rhamngalacturonan region. This study provides the scientific basis for the construction of the relationship of steady-shear property with chain conformation and molecular weight of pectin.
研究领域:
食品科学
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高分子化学
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植物学
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DOI
高影响因子
eFood
·
2022
·
IF 0
Wenqi Huang,Qingying Fang,Linlin Fan,Tao Hong,Huizi Tan,Shaoping Nie
Pectin with various degrees of esterification (DE) leads to different food processing directions and has the distinct potential for modulating human health. Investigations of pectin–gut microbiota interactions may contribute towards better understanding of the structure–function mechanism. In this study, in vitro batch fermentation (artificial colon model) was used to illustrate the differential impacts of pectin with different DE on the gut microbiota and metabolome of healthy adults. The results indicated that low-esterified pectin L13 showed better-sustained abilities in terms of the diversity of microbiota and promoted the abundance of Clostridiaceae and Lachnospiraceae at family levels, and Bacteroides and Lachnospira at genus levels. High-esterified pectin H121 induced less Enterococcus and Clostridium . Data from untargeted metabolomics revealed the alterations of intracellular metabolites including fatty acids, amino acids, and organic molecules by various types of pectins. Inositol was the unique intracellular metabolite that was significantly upregulated by low-esterified pectin L13. All types of pectins could increase the level of acetic acid, but butyric acid was only enriched by pectin L13.
研究领域:
食品科学
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微生物学
·
代谢组学
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DOI
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Lili Chen,Yuan Hao,Yihan Wang,Gang Wu,Yanjun Zhang,Xu Wang
Breadfruit is rich in starch and pectin. The pectin can alter the digestion process of starch, however, the specific mechanism by which various soluble pectin impact starch digestion remains unclear. The effects of water-soluble pectin (WSP), chelating agent soluble pectin (CSP), and sodium carbonate soluble pectin (SSP) on the digestibility of breadfruit starch were characterized by means of RVA, FTIR, DSC, ITC, SEM and in vitro digestion. The results showed that the three types of pectin could inhibit starch digestion. The addition of CSP increased the resistant starch content from 8.18% to 18.07%, and the addition of SSP increased the slow-digested starch content from 22.55% to 35.24%. The three pectin have different ways in inhibiting starch digestion. They have different principles in inhibiting starch digestion. WSP binds with the dissolved amylose to form a membrane that covers the surface of the starch particles. However, CSP and SSP penetrate into the starch granule during the gelatinization process, blocking the pores on the starch particle surface, thus reducing the starch digestibility.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2025
·Vol. 26
·期 17
·8341
·
IF 4.9
Bo Yu,Liwen Huang,Yuhan Ding,Ning Zhang,Kexin Li,Yuanbao Jin,Zhihua Wu
Naringin and pectin were innovatively and sequentially extracted from naturally dropped fruit of pomelo (NDFP), optimizing yields via response surface methodology (RSM). Under optimized conditions, naringin was extracted first with 70% ethanol (70 °C, 110 min, SSR 15:1v/w), followed by pectin extraction from the residue using pH 1.50 acetic acid (80 °C, 160 min, ratio 40:1v/w) naringin yield reached 42.77% with 97.6% ± 0.31% HPLC purity, while pectin yield was 14.32%. Critically, the recovered pectin was identified as low-ester and exhibited significantly superior antioxidant activity compared to commercial pectin. This work establishes an efficient sequential extraction process valorizing waste pomelo drop, yielding high-purity naringin and antioxidant-rich, low-ester pectin.
研究领域:
食品科学
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化学工程
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天然产物提取
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生物化学
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废弃物管理
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2018
·
IF 3.909
Shan Zhao,Ying Zhang,Yang Liu,Fan Yang,Wenguang Yu,Shixin Zhang,Xiaojun Ma,Guangwei Sun
The most notable and unique property of pectin is its ability to form gels, which is the foundation of its many functions and applications. To obtain the desired pectin hydrogel beads for tissue engineering or biological applications, the combined effect of the key factors of gel properties of calcium pectinate (CP) beads were investigated by response surface methodology (RSM). The results derived from RSM indicated that the model equation of average size and mechanical stability were significant and could be used to describe the process under a wide range of preparation conditions. The optimum condition for preparing variables were gained graphically. Moreover, the degree of methyl-esterification (DE) of pectin and pectin - calcium concentrates showed significant and combined effort on sphericity factor (SF). The mechanical stability of CP beads was significantly affected by the quadratic contributions of the pectin concentration, the interaction effects between pectin and calcium concentration, and the linear contribution of pectin concentration. The viability and proliferation of cells encapsulated in optimal CP beads demonstrated that the optimal formula results in better gel properties and are more suitable to cell encapsulation.
研究领域:
生物工程
·
材料科学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yiyan Liu,Hongru Chen,Shufan Chen,Yuehan Zhang,Jingkai Zhang,Xiaoqi Zhu,Wenxuan Li,Jialu Liu,Yang Jiang,Dapeng Li
Pectin extraction is generally an energy-intensive industrial process, while on the other hand their extraction methods vary from different sources. Starting with that perspective, pectin (WSP) containing ultra-low degree of methylation (31.08 ± 1.27%) from dragon fruit peel (DFP) was extracted by using pure water at room temperature. WSP, dominant in DFP (17.13 ± 1.01%), showed both a high molecular weight and a wide molecular weight distribution, while the yield of the rest acid-soluble pectin (HAP) from DFP residue was only 5.22 ± 0.76%. Furthermore, WSP can stabilize emulsions over a wide range of concentrations and oil phases, especially HIPE. Therefore, the hypothesis was verified that the pectin-rich extract from dragon fruit peel with excellent emulsifying properties could be simply extracted by pure water. This environmentally-friendly and energy-saving extraction method provides a new insight to increase the additional value of dragon fruit peel produced in food processing.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jiefen Cui,Dan Liu,Yuyang Zhang,Mengyu Ma,Mengshan Shang,Cheng Zhao,Xingmiao Lu,Chengying Zhao,Jinkai Zheng
Due to the excellent health benefits of rhamnogalacturonan I (RG-I)-enriched pectin, there has been increasing research interest in its gelling properties. To elucidate its structure–gelation relationship, chemical modifications were used to obtain RG-I-enriched pectin (P11). Then, enzymatic modification was performed to obtain debranched pectins GP11 and AP11, respectively. The effects of RG-I side chains on structural characteristics (especially spatial conformation) and gelling properties were investigated. Among the low-methoxylated pectins (LMPs), AP11, with a loose conformation (Dmax 52 nm) showed the poorest gelling, followed by GP11. In addition to primary structure , spatial conformation (Dmax and Rg) also showed strong correlations ( r 2 > 0.8) with gelation . We speculate that compact conformation may shorten distance between pectin chains and reduces steric hindrance , contributing to formation of strong gel network. This is particularly important in LMPs with abundant side chains. The results provide novel insights into relationship between spatial conformation and gelling properties of RG-I-enriched pectin.
研究领域:
食品科学
·
生物化学
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DOI
PubMed
高影响因子
CHEMOSPHERE
·
2020
·
IF 5.778
Melani Purnika Mudugamuwa Arachchige,Taihua Mu,Mengmei Ma
Novel pectin derived from sweet potato residue was modified by high hydrostatic pressure (HHP)-assisted pectinase and then used for Pb 2+ removal from aqueous solutions. The removal characteristics and mechanisms were also investigated. Results showed that modified sweet potato pectin exhibited greater adsorption performances for Pb 2+ than that of natural ones, and showed excellent eco-friendly properties and good potential for adsorption of some other heavy metals (such as Cu 2+ ). The adsorption curves were much more conformed to Langmuir model, and the highest capacity for Pb 2+ adsorption was 263.15 mg/g with 1.00% pectin at pH 7. Chemical adsorption process of pectin for Pb 2+ absorption involved O-containing functional groups (O–H, COO-), cation exchange, and along with electrostatic interactions. Overall, the results in this study indicated that sweet potato pectin modified with HHP-assisted pectinase had the potential to become an environmentally friendly coagulant-flocculant agent for the heavy metal adsorption, especially for Pb 2+ .
研究领域:
食品科学
·
环境科学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Yuanyuan Zhao,Jinfeng Bi,Xiaoyan Zhao,Søren Balling Engelsen,Xinye Wu,Youchuan Ma,Yuxia Guo,Qianqian Du,Jianyong Yi
Pectic polysaccharides modulate gut fermentation ability, which is determined by structural characteristics. In this work, apple pectins were extracted by HCl (HAEP), NaOH (AEP), cellulase (EAEP), and in parallel cell wall pectic fractions were sequentially extracted by water (WEP), chelator (CEP) and NaOH (NEP). The aim is to comprehensively compare the impact of extraction on pectin structure and gut fermentation behavior. Results showed that high content of galacturonic acid (90.65 mol%) and large molecular weight (675 kg/mol) were detected in the HAEP. Molecular morphology of the HAEP presented high linearity, while AEP, EAEP and WEP exhibited compact filamentous structures with highly branched patterns. The AEP was characterized by high yield (33.1 g/100 g d.b.), moderate molecular weight (304 kg/mol) and large extent of rhamnogalacturonan-I region (24.88 %) with low degree of branching (1.77). After in vitro simulated gut fermentation for 24 h, total content of short-chain fatty acid (SCFA) generated with the AEP supplement increased to 36.8 mmol/L, followed by EAEP, HAEP and WEP (25.2, 24.2 and 20.3 mmol/L, respectively). Meanwhile, WEP simultaneously produced the highest ammonia content (22.4 mmol/L). This investigation suggests that the fermentation of AEP produces more beneficial SCFA and less ammonia, thus indicating a better gut fermentation property.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Shuwei Yuan,Jiahui Wang,Xiang Li,Xun Zhu,Zhenqing Zhang,Duxin Li
The lotus ( Nelumbo nucifera Gaertn.) is the largest aquatic vegetable in Asia. The lotus seedpod (LS) is an inedible part of the mature flower receptacle of the lotus plant. However, the polysaccharide isolated from the receptacle has been less studied. The purification of LS resulted in two polysaccharides (LSP-1 and LSP-2). Both polysaccharides were found to be medium-sized HG pectin, with a Mw of 74 kDa. Their structures were elucidated via GC–MS and NMR spectrum and proposed as the repeating sugar units of GalA connected via α-1,4-glycosidic linkage, with LSP-1 having a higher degree of esterification . They have certain content of antioxidant and immunomodulatory activities. The esterification of HG pectin would have an adverse effect on these activities. Furthermore, the degradation pattern and kinetics of LSPs by pectinase conformed to the Michaelis-Menten model. There is a large amount of LS, resulting from the by-product of locus seed production, and thus a promising source for the isolation of the polysaccharide. The findings of the structure, bioactivities, and degradation property provide the chemical basis for their applications in the food and pharmaceutical industries .
研究领域:
食品科学
·
药理学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Jiayue Lou,Baojie Zhang,Yu Zheng,Meiqi Liu,Yang Qu
ABSTRACT Studies have shown that there is a close relationship between acute myocardial ischaemia (AMI) and intestinal flora imbalance. And pectin has a protective effect on AMI and regulates intestinal flora. Raw hawthorn pectin from hawthorn (RHP) is high methoxyl pectin, which is able to protect injury induced by AMI. After stir-frying of hawthorn, pectin from stir-fried hawthorn (FHP) transformed to low methoxyl pectin, the protective mechanisms against AMI is not well-understood. In this study, the protective effects of RHP and FHP against AMI rats were explored. The results revealed that FHP regulated myocardial enzymes including CK, CK-MB and CTn-1, oxidative stress-related indicator SOD more significantly than RHP. According to the determination of proportion of different kinds of short-chain fatty acids (SCFAs) and abundance of microbiota producing SCFAs, it was speculated that RHP and FHP were fermented by these microbiota. RHP increased the proportion of acetic acid and butyric acid, while FHP increased the proportion of acetic acid in feces. Pretreatment with RHP and FHP enriched the beneficial microbiota and maintained the levels of SCFAs, which significantly increased after modeling. These results revealed that RHP and FHP played a protective role in myocardial ischaemia by regulating intestinal flora and SCFAs.
研究领域:
心脏病学
·
胃肠病学
·
营养学
·
药理学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）