Mechanolyse von Amid‐, Ethyl‐ und Acetylpectinen

Abstract

Aus Pectin und teilweise aus Pectinsäure werden Amid‐, Ethyl‐ und Acetylderivate hergestellt. Beim mechanolytischen Abbau unter normalen pH‐Wert‐Bedingungen durch Schwingmahlung im lufttrockenen Zustand verhalten sich diese Pectinderivate wie übliche Pectine. Es erfolgt eine Hydrolyse von α(1→4)‐D‐glycosidischen Bindungen in den Galacturonanmolekülen unter Abnahme des Molekulargewichtes. Die Amid‐, Ethylester‐ und Acetylgruppen werden jedoch nicht abgespalten. Ein destabilisierender Einfluß einer funktionellen Gruppe auf eine andere während der Mechanolyse wird nicht festgestellt.

Enzymatic degradation studies of pectin and cellulose from red beets

“…1). Such an effect was especially found if the pectins were partially de-methylated by plant pectinesterase [20]. During elution with alkali, neutral sugar-rich obviously highly branched fractions appeared.…”

“…(A) After 15 min of mechanolysis (vibration grinding in dry state) [20], AIS was treated with diluted HCl (pH 0.2) for 1 h at 50 8C. After separation of the extract, the residue was treated in 2% ammonium oxalate for 2 h at 85 8C (pH 4.5).…”

Mechanochemistry: The Mechanical Activation of Covalent Bonds

“…Mechanochemical treatment of biopolymers has been studied for the last 20 years in food technology. − Macromolecular degradation of starch to obtain a desired molecular weight is of interest for product-oriented process design and for new products in food industry. Boom and co-workers have in a series of studies presented evidence that mechanochemical degradation is operative in the typical extrusion process. − Also proteins are subjected to extrusion, e.g., whey protein, which is a byproduct of the cheesemaking process .…”