Determination of the degree of substitution, degree of amidation and degree of blockiness of commercial pectins by using capillary electrophoresis

Guillotin, Stéphanie; Bakx, Edwin J.; Boulenguer, Patrick; Schols, Henk A.; Voragen, A.G.J.

doi:10.1016/j.foodhyd.2006.05.003

Cited by 31 publications

(20 citation statements)

References 31 publications

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“…Likewise, the intramolecular distribution of methylesterified units might be affected, especially because of the blockwise mode of action of plant PME (Benen et al, 2003a). Owing to such differences in their fine structure (Guillotin et al, 2007), pectins with similar average characteristics may display different gelling behaviour (Neidhart et al, 2003). Consistent with their low galacturonide contents (Table 2) and intrinsic viscosities (Table 5), the nine samples produced only soft gels.…”

Section: Impact Of Peel Storage On Techno-functional Pectin Propertiesmentioning

confidence: 85%

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Resistance of industrial mango peel waste to pectin degradation prior to by‐product drying

Sirisakulwat

Sruamsiri

Carle

et al. 2010

Int J of Food Sci Tech

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Susceptibility of industrial mango peel waste to pectin degradation during storage at ambient conditions (25°C, 63% relative humidity) for up to 5 h before by-product stabilisation by drying was explored. Depending on the interim storage period in the wet state, pectins were recovered from the dried peels by hotacid extraction. Most important, pectin degradation during the temporary storage of the wet peels was insignificant, as revealed by yields, composition, average molecular properties, and techno-functional quality. Hardly acetylated (DAc 2.5-4.5%), rapid-set high-methoxyl pectins were obtained at starchcorrected net yields of 14.1-15.6 g hg )1 . Irrelevant de-esterification during peel storage in the wet state was confirmed by overall uniform setting temperatures. Arabinogalactans, uniformly indicated by high molar galactose ⁄ rhamnose ratios of 13.8-16.9 mol ⁄ mol and an arabinose percentage of 9.5-14.4 mol hmol )1 of galactose residues, affected the galacturonide contents, intrinsic viscosities, and gel strengths throughout. The wet peels, derived from widespread manual peeling in mango canning, tolerated intermediate storage for 5 h, thus facilitating by-product stabilisation on smaller scales. Stability of mango peel by-products S. Sirisakulwat et al.

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Section: Impact Of Peel Storage On Techno-functional Pectin Propertiesmentioning

confidence: 85%

“…, 2003a). Owing to such differences in their fine structure (Guillotin et al. , 2007), pectins with similar average characteristics may display different gelling behaviour (Neidhart et al.…”

Section: Resultsmentioning

confidence: 99%

Resistance of industrial mango peel waste to pectin degradation prior to by‐product drying

Sirisakulwat

Sruamsiri

Carle

et al. 2010

Int J of Food Sci Tech

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“…It has been elucidated that levels of esterification and MW are crucial factors for the functionalities of pectin. In amidated pectins, gelation can be reinforced by hydrogen bonding within the amide blocks (Guillotin, Bakx, Boulenguer, Schols, & Voragen, 2007;Racapé, Thibault, Reitsma, & Pilnik, 1987). Amidated pectins are classified according to the proportion of methyl ester and amide units (Nussinovitch, 1997).…”

Section: Effects Of Molecular Differences Of Pectin On the Textural Pmentioning

confidence: 99%

Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems

Kim

Yoo

et al. 2010

Food Chemistry

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Section: Introductionmentioning

confidence: 99%

“…Pectic polysaccharides and pectins have a backbone of galacturonic acid residues with varying degrees of methyl esterification and acetylation (BeMiller 1986;O'Neill and York 2003;Lopes da Silva and Rao 2006;Mohen 2008). The amidation of pectins is achieved chemically (Guillotin et al 2007). The degree of esterification (DE) and the degree of amidation (DA) is defined as the percentage of esterified or amidated carboxyl groups of galacturonic acid (GalA) units relative to the total number of GalA units in the molecule.…”

Section: Introductionmentioning

confidence: 99%

Rheological and Structural Properties of High‐methoxyl Esterified, Low‐methoxyl Esterified and Low‐methoxyl Amidated Pectin Gels

Vithanage

Grimson

Wills

et al. 2010

Journal of Texture Studies

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Pectins are polygalacturonic acids with varying degrees of methyl esterification and are widely used to create gels. The commercial pectins studied by the authors were high‐methoxyl esterified pectin, low‐methoxyl esterified pectin and low‐methoxyl amidated pectin. A puncture test was performed at 5 and 20C using a texture analyzer. The compression force was recorded as a function of displacement. The resulting force‐displacement measurements were converted to stress‐strain to calculate Young's modulus by assuming incompressibility of the materials in a linear viscoelastic region (LVR). A rheometer was used for the shear flow curve, frequency sweep, amplitude sweep and creep tests, at 5 and 20C. The effects of temperature on storage and loss moduli were obtained. Further to that, a differential scanning calorimeter was used to investigate the melting behavior of pectin gels. The shear elastic moduli of pectin gels in an LVR were compared with Young's modulus. PRACTICAL APPLICATIONS Understanding the rheological properties of high‐methoxyl esterified pectin (HM), low‐methoxyl esterified pectin (LM) and low‐methoxyl amidated pectin (LMA) pectin gels is useful in the food, pharmaceutical and cosmetic industries for the improvement of product quality. The results may be used to model the relationship between the microstructural and mechanical properties of HM, LM and LMA pectin gels.

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Determination of the degree of substitution, degree of amidation and degree of blockiness of commercial pectins by using capillary electrophoresis

Cited by 31 publications

References 31 publications

Resistance of industrial mango peel waste to pectin degradation prior to by‐product drying

Resistance of industrial mango peel waste to pectin degradation prior to by‐product drying

Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems

Rheological and Structural Properties of High‐methoxyl Esterified, Low‐methoxyl Esterified and Low‐methoxyl Amidated Pectin Gels

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