INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
·
IF 8.025
Bihua Shen,Zhengli Guo,Bingqing Huang,Guoguang Zhang,Peng Fei,Shirong Hu
In this study, pectin (Pe) with different esterification degrees was used as raw materials to prepared hydrogel adsorbents via free radical polymerization. The effect of Pe esterification degree on hydrogel structure and adsorption performance was studied by FTIR , SEM and XPS characterization and copper ion adsorption experiment. The results demonstrated that the carboxyl group in the hydrogels was bonded to Cu 2+ through electrostatic force and coordination, which was an important factor in its adsorption capacity. The hydrogels prepared from Pe with low esterification degree had finer pores and higher carboxyl content, so the adsorption capacity on both water and Cu 2+ was stronger. The preparation of hydrogels from low-ester Pe was more conducive to the adsorption of copper ions. Besides, the adsorption behavior of the hydrogels on Cu 2+ was investigated through the adsorption thermodynamics and kinetics. The results indicated that the adsorption kinetics of the hydrogels was in accordance with the quasi-second-order model. The adsorption of Cu 2+ by hydrogels was the result of physical and chemical adsorption, which was endothermic under natural condition, and a higher temperature will result in more favorable spontaneous adsorption.
研究领域:
材料科学
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环境科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF COLLOID AND INTERFACE SCIENCE
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2020
·
IF 7.489
Yue Wei,Yanping Xie,Zhixiang Cai,Yalong Guo,Min Wu,Pengguang Wang,Ruiqi Li,Hongbin Zhang
Hypothesis The structural modification of natural emulsifiers may greatly impact their interfacial behaviours and bulk properties. The relationship between the microscopic interfacial viscoelasticity and the macroscopic emulsion stability in emulsifiers with different degrees of modification can be clarified using a multiscale approach. Experiments A polysaccharide emulsifier of corn fibre gum (CFG) with different octenyl succinate anhydride (OSA) contents was used to obtain a broad variety of interfacial properties . Interfacial adsorption kinetics and viscoelastic responses were measured by combining interfacial shear rheology and quartz crystal microbalance with dissipation monitoring, and the emulsion properties (droplet size and physical stability) at other scales were evaluated. Findings Compared with native CFG, esterified CFG formed thick interfacial films with higher elasticity and viscosity , and their corresponding emulsions showed greater stability. There exists a satisfactory correlation between interfacial rheological properties and emulsion stability. However, such a satisfactory correlation can not be established among the degree of esterification of CFG, interfacial viscoelasticity and stability since depletion flocculation might occur in the emulsion stabilized by the OSA-CFG with the highest OSA content, which induced inferior bulk stability but exerted no impact on the measured interfacial properties. We propose that the depletion flocculation is responsible for this imperfection and provide detailed explanations.
研究领域:
食品科学
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胶体化学
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表面化学
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DOI
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
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2017
·Vol. 135
·期 2
·45685
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IF 1.86
Shan Zhao,Ying Zhang,Yang Liu,Fan Yang,Zhilong Xiu,Xiaojun Ma,Guangwei Sun
A variety of natural polymers are considered suitable for cell entrapment. Pectin, a natural polysaccharide found in the cell walls of all higher terrestrial plants, presents great potential for cell encapsulation because of its ability to form gels. In this study, we investigated the influences of intrinsic and extrinsic factors on the formation and properties of calcium pectate (CP). Beads of CP prepared with 30–35% methyl esterification presented improved gel properties. The molecular weight ( M w ), calcium content, and gel time did not significantly affect the gel properties. The gelling properties, sphericity factor (SF), and swelling ratio were significantly influenced by the degree of methyl esterification (DE) and pectin concentration. The DE (<40%), M w , and calcium concentration had negative effects on the SFs of CP beads. Moreover, increases in the DE (<40%) and pectin concentration increased the swelling ratio. The C3A cells encapsulated in optimized CP beads maintained good viability and proliferation for up to 2 weeks. In conclusion, CP beads are a potential encapsulation material for cell immobilization and application in related fields. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018 , 135 , 45685.
研究领域:
生物材料学
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细胞生物学
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DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Yu-Jing Huang,Jing Feng,Yong Deng,Jie Li,Hong-Yan Liu,Qing Liang,Yi-Chen Hu,Jian-Yong Zhang,Liang Zou,Ding-Tao Wu
Pectic polysaccharides are the mainly bioactive components in Lithocarpus litseifolius (sweet tea) leaves. Nevertheless, owing to their diverse and complex chemical structures, the detailed structure-function relationships (SFR) of pectic polysaccharides from sweet tea (STP) are still unclear. Herein, the influence of STP's esterified degree on its diverse biological functions was uncovered. The results showed that the de-esterified STPs with a middle-esterified degree (33.53 %) and a low-esterified degree (7.66 %) were successfully prepared when compared with the original high-esterified STP (47.01 %), and their primary structural features were almost stable after the controllable de-esterification treatment. Furthermore, the findings inferred that STP's antioxidant, anti-diabetic, and immunostimulatory functions showed inverse correlations with the esterified degree. Moreover, the de-esterified STP with a lower-esterified degree could be more easily utilized by intestinal microorganisms to positively regulate the gut microbial composition. Overall, these findings can provide valuable insights for elucidating STP's precise SFR.
研究领域:
植物化学
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功能食品
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微生物学
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产品关联
DOI
PubMed
高影响因子
Current Analytical Chemistry
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2024
·Vol. 20
·期 9
·686-696
·
IF 1.7
Xin Ye,Zhenyu Xu,Da Xu,Jibao Cai,Shuiping Dai,Yuting Luo,Lei Guo,Ying Wang,Jiakun Su,Jun Yang
Background: As one of the most important economic crops, tobacco products have a long history and dominate the development of the world economy. Pectin, as a complex colloidal substance widely present in plant cell walls, its content is an important factor affecting the safety of tobacco smoking. Objective: This study aimed to analyze the content and structure of pectin in tobacco samples. Methods: In this study, tobacco pectin was extracted by ultrasonic-assisted ionic liquid extraction, and the 13C MultiCP/MAS NMR spectral analysis of pectin was conducted. Results: The type of extractant, duration of ultrasonication, extraction temperature, and solid-liquid ratio were optimized. Under the conditions of using 1-Butyl-3-methylimidazolium tetrafluoroborate ([Bmim]BF4) as the extractant, the solid-liquid ratio of 1:20 g/mL, and the ultrasonic power of 600 w for 30 min at 30°C, the yield of 23.7% of tobacco stem pectin and the purity of 54.2% could be obtained. The optimized MultiCP sequence parameters, with 10 CP cycles of 1.0 ms and the repolarization time of 50 ms could obtain high-resolution spectra within a time of 1.0 h. The C-6 peaks of the pectin in spectra were fitted using the spectral deconvolution technique and calculated the methylesterification (DM) of the tobacco pectin, which was generally less than 50% and belonged to the low methyl esterification pectin. The pectin content of the tobacco sample was calculated using the standard curve method with the addition of dimethyl sulfone (DMS) as an internal reference. The results of this method were consistent with the colorimetric method. Conclusion: The 13C MultiCP/MAS NMR method has the advantages of being green, fast, and accurate and provides a new technical tool for quantitative and qualitative studies of cell wall substances in tobacco samples.
研究领域:
植物化学
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分析化学
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烟草科学
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DOI
高影响因子
Food Bioscience
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2024
·
IF 4.8
Wei-yun Zhang,Jin-song Liao,Jun-ru Qi
Differences in the prebiotics of pectin cannot be fully explained by the sources and single structure. Microbiota exhibit distinct preferences for different structure of pectin, influencing the microbial composition by lowering pH and producing short-chain fatty acids (SCFAs) in the fermentation. However, the effect on the pectin fine structure on its fermentation properties and microbiota still controversial. Here, three pectin polysaccharides with different degree of esterification (DE) and rhamngalacturonan-I (RGI) ratio while ensuring that either the degree of RGI or the DE remained constant were prepared. By using in vitro fermentation model and microbiomics, the mechanisms by which the pectin fine structure in modulating the composition of gut microbiota and the metabolism of SCFAs were proposed. Pectins enriched with RGI structures promoted the growth of Phascolarctobacterium and Parabacteroides, and increased concentration of the SCFAs (such as acetic acid and propionic acid) associated with fat loss. Bacteria groups such as Tyzzerella , Collinsella , Prevotella-9 , Dialister and Sutterella were sensitive to DE and thereby promote SCFA production (such as hexanoic acid, butyric acid, etc). As pectin promotes the growth of probiotics and an increase in SCFAs, contributing to a decrease in pH, the growth of Lachnospiraceae_UCG-004 , Escherichia-Shigella and Lachnoclostridium is significantly inhibited. We identified thatkey roles of the DE and RGI within pectin in promoting the growth of probiotic microbiota and production of SCFAs. These results provide new a reference for the prediction of the pectin physiological activity and the development of functional pectin polysaccharide prebiotics.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
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2022
·
IF 6.203
Limei Jin,Feng Zuo,Yu Gao,Shiyou Sui,Dongjie Zhang
Ultrafiltration is an effective method to improve the purity of pectin, but membrane fouling is an urgent problem to overcome. In this work, trisodium citrate, sodium caseinate and calcium caseinate were combined with ultrafiltration to separate and purify pectin extract. The molecular weight cutoff (MWCO) of the ultrafiltration membrane and the sodium citrate concentration were optimized using the color and clarity of the pectin extract as indices, and the influence of sodium citrate on the pectin particle size and zeta potential was further studied. Finally, the pectin extraction yield, some physicochemical indices, including galacturonic acid (Gal A) content, esterification degree, and ash content, and the surface morphology of the pectin particles were measured. The results showed that the ultrafiltration membrane fouling was effectively controlled and that the steady-state flux increased by 2-fold when the pectin extract was treated with a polyether sulfone (PES) UF membrane (100 kDa) in combination with sodium citrate at a concentration of 0.25 mg/ml. The pectin extraction yield increased to 16.4%, and the resulting pectin was a higher-ester refined pectin with a Gal A content of 89.7%, DE content of 77.42%, and ash content of 0.63%. The combination of sodium citrate and ultrafiltration was beneficial not only for improving the permeability and separation performance of the ultrafiltration process but also for providing an example of a monovalent salt as a precipitation agent.
研究领域:
食品科学
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生物工程
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DOI
高影响因子
CELLULOSE
·
2015
·Vol. 22
·期 4
·2341-2348
·
IF 3.573
Rao Xianmeng,Kuga Shigenori,Wu Min,Huang Yong
Ball mill-assisted surface-fluorination of cellulose nanofiber was studied for two solvents with different polarity as dispersion/reaction medium. Milling cellulose in neat toluene gave irregular-shaped decrystallized cellulose particles; addition of pentafluorobenzoyl chloride (PFBC) to the system gave partially fluorinated cellulose as thin flakes with smooth surfaces, which maintained original crystallinity. Milling in neat dimethyl formamide (DMF) caused partial dispersion of nanofibers without decrystallization; milling in PFBC/DMF gave more enhanced dispersion of surface-fluorinated nanofibers. Both fluorinated materials were hydrophobic, with water contact angles of 103°–113°. Bulk degree of esterification was 0.20 for toluene and 0.57 for DMF systems. These results show characteristic influences of solvent species in reactive ball milling of cellulose in terms of fibrillation and surface esterification of nanofibers.
研究领域:
材料科学
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化学工程
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产品关联
DOI
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
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药理学
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生物化学
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产品关联
DOI
PubMed
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
✓ 已验证
DOI
CHEMISTRY & BIODIVERSITY
·
2025
·
IF 2.5
Jiafu Lin,Jihui Lin,XiaoYu Tao,Dan Zhang,Siwei Chen,Xiujuan Fu,Yu Luo,Jiaqi Zheng,Linyu Liu,Hong Niu
Pectin derived from the fruit of Clausena lansium (Lour.) Skeels, commonly known as Wampee, possesses diverse bioactivities and holds significant potential for applications in food products. To broaden Wampee's application range, deep eutectic solvent (DES) was optimized for pectin extraction using response surface methodology. The fundamental and functional properties of DES-extracted pectin (D-CP) were compared to water-extracted pectin (W-CP). Extracted under the optimal extraction conditions (oxalic acid:choline chloride ratio was 1:1, reagent content was 10.2% (w/v), extraction time was 154 min, temperature was 82.5°C, and liquid: solid was 10.0 mL/g), D-CP was identified as Rhamnogalacturonan-dominated pectin. D-CP's molecular weight (129 kDa) and degree of esterification (61.05%) were lower than those of W-CP. However, D-CP exhibited a superior yield (18.09%) and enhanced functional properties, including higher purity, improved emulsifying stability and activity, better foaming capacity, and stronger foam stability. Additionally, D-CP demonstrated excellent solubility alongside notable antioxidant activities. Overall, these advanced properties highlight D-CP's promising potential for applications in the food and pharmaceutical industries, with DES proving to be an effective solvent for efficient extraction of bioactive pectin from Wampee. Graphical
研究领域:
食品科学
·
天然产物化学
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生物高分子
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植物资源利用
·
功能食品
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF SUPERCRITICAL FLUIDS
·
2021
·
IF 4.577
Mingyue Wang,Neveen Mohamed Hashem,Hongjuan Zhao,Jian Wang,Yanfeng Sun,Xiaoqing Xiong,Laijiu Zheng,Mamdouh Sofan,Tarek Abou Elmaaty
The reason of color differences caused by different degree of esterification disperse dyes were investigated by disperse orange 30, disperse red 167:1, disperse blue 79:1 with different degree of esterification. The results showed that the changes of light absorbance abilities and melting points caused by ester groups had no obvious correlation with the color differences caused by ester groups. The changes in the solubilities and affinities caused by the ester groups were the fundamental reason for the changes in the dyeing properties of disperse orange 30, disperse red 167:1 and disperse blue 79:1. As a joint result of the decrease in solubilities and affinities, the dye sorption in polyethylene terephthalate of unesterified disperse orange 30, unesterified disperse red 167:1 and unesterified disperse blue 79:1 were reduced by 37.7%, 83.6% and 54.6%, respectively, compared with those of the corresponding completely esterified dyes.
研究领域:
化学工程
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）