Structural characterization and surface activity of hydrophobically functionalized extracted pectins

The technological properties of pectins are generally influenced by their chemical modification. Thus, amidated pectins are important derivatives with good emulsifying properties at low concentrations. The present article focuses on the comparative study of physicochemical properties of three modified pectin derivatives. Various amphiphilic derivatives in which pectin is associated with hydrophobic amines chains were prepared. The reaction was carried out in heterogeneous medium in methanol at 20 °C for 7 days and with 0.5 pectin/alkylamine mass ratio. The degrees of amidation (DA) of the derivatives were calculated based on the results of FTIR spectroscopy. The surface-active properties of the modified pectins were determined by surface tension (air/water) and interfacial tension (oil/water) measurements. The aminolysis of pectins appears to be an interesting way to produce pectin derivatives with new properties able to stabilize oil-in-water emulsions.