کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1269084 972440 2013 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin
چکیده انگلیسی

The effects of ultrasound on the molecular weight of apple pectin were investigated. The structure and rheological properties of the degradation products were also tentatively identified by High Performance Liquid Chromatography–Photodiode Array Detector (HPLC–PAD), Infrared spectroscopy (IR), Nuclear Magnetic Resonance spectroscopy (NMR) and Rheometer. The results indicated that the weight-average molecular weight of apple pectin decreased obviously after ultrasound treatment. The molecular weight of degradation products had a uniform and narrow distribution. Ultrasound intensity and temperature play an important role in the degradation reaction. Degradation kinetics model of apple pectin fitted to 1/Mt − 1/M0 = kt from 5 to 45 °C. The degree of methylation of apple pectin reduced according to IR analysis when ultrasound was applied. Ultrasound treatment could not alter the primary structure of apple pectin according to the results determined by HPLC, IR and NMR. Meanwhile, the viscosity of apple pectin was 103 times as large as that of ultrasound-treated apple pectin. The ultrasound-treated apple pectin showed predominantly viscous responses (G′ < G″) over the same frequency range. The results suggested that ultrasound provided a viable alternative method for the modification of pectin.


► The effects of ultrasound on the molecular weight, structure and rheological properties of apple pectin were investigated.
► The degradation products had a uniform and narrow distribution of molecular weight.
► Degradation kinetics model of apple pectin fitted to 1/Mt − 1/M0 = kt from 5 to 45 °C.
► Ultrasound treatment could not alter the primary structure properties of apple pectin.
► The viscosity of apple pectin decreased after ultrasound treatment.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics Sonochemistry - Volume 20, Issue 1, January 2013, Pages 222–231
نویسندگان
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