کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6488834 | 1416482 | 2018 | 35 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Rheological properties of deesterified pectin with different methoxylation degree
ترجمه فارسی عنوان
خصوصیات رئولوژیکی پکتین دیستریفی شده با درجه متاکسیلات مختلف
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی
High methoxylated citrus pectin was deesterified by alkaline or pectin methylesterase (PME) to produce pectin with various methoxylation degree (DM) from ~50% to <â¯10%. Alkaline deesterification (pâ¯<â¯0.05) was effectively achieved at pH>â¯10. At pH 12 pectin DM could be reduced to lower limit of 15.91â¯Â±â¯2.55% under 4â¯â after 300â¯min but further to 6.81â¯Â±â¯1.46% under 20â¯â within 30â¯min. Stronger alkaline treatment led to heavier pectin degradation, especially suggested by the statistically significant (pâ¯<â¯0.05) reduction of weight-average molecular weight (Mw). Namely the heavy pectin chains were disrupted by alkaline. Enzymatic deesterification using ROHAPECT MPE resulted in a DM of 28.78â¯Â±â¯0.78% with 0.1% (w/w) enzyme amount and further to 14.67â¯Â±â¯0.80% with 1.5% (w/w) enzyme amount within 5â¯h. Correspondingly, the enzymatic-deesterified pectin (DM=14.67â¯Â±â¯0.80%) presented a much higher intrinsic viscosity ([η]) of ~2000â¯mL/mg in comparison to raw material (~1600â¯mL/mg) while the alkaline-treated pectin (DM=10.81â¯Â±â¯1.85%) had a low [η] of ~700â¯mL/mg due to chain decomposition. Microscopic gelling of all the alkaline deesterified pectins was Ca2+-dependent (> 44â¯mg/g), but particularly the product with DM of 9.36% could gel at low Ca2+ concentration (4-8â¯mg/g). Enzymatic deesterified pectin produced by RAPIDASE® PEP (DM 30.83%) and ROHAPECT MPE (DM 14.67%) could gel at pH 2 in the absence of Ca2+ and their Ca2+-dependence increased with pH increase, while the product by NOVOSHAPE KEN00536 always needed >â¯24â¯mg/g Ca2+ for gelling under pH 2.0-4.0.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 23, June 2018, Pages 91-99
Journal: Food Bioscience - Volume 23, June 2018, Pages 91-99
نویسندگان
Xiao Hua, Hui Yang, Ping Din, Kunrui Chi, Ruijin Yang,