Molecular flexibility of citrus pectins by combined sedimentation and viscosity analysis

Morris, Gordon A.; Torre, José García de al; Ortega, Álvaro; Castile, Jonathan; Smith, Alan M.; Harding, Stephen E.

doi:10.1016/j.foodhyd.2007.09.005

Cited by 79 publications

(53 citation statements)

References 39 publications

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“…The intrinsic viscosities of both pectins (Tables 1 and 2) after preparation (t = 0) are in good agreement with previous measurements [15] and are consistent with other studies on citrus pectins [17][18][19][20][21][22].…”

Section: Intrinsic Viscosities and Gel Strengths Of Pectinssupporting

confidence: 92%

“…The pectins also formed gels of similar strength in terms of area under the force-time curve (AUC) (Tables 1 and 2); this is consistent with their solution properties [15].…”

Section: Intrinsic Viscosities and Gel Strengths Of Pectinssupporting

confidence: 75%

“…Pectins (5 g) were dissolved in 0.1 M NaCl (500 mL) with stirring for 16 hours. As these two pectins have been standardised with approximately 50% sucrose the true pectin concentrations were 4.7 g/L and 4.9 g/L for P 21 and P 19 , respectively (as estimated from the areas under the ls-g(s*) curves from sedimentation velocity in the analytical ultracentrifuge (Morris, et al, 2008) [15]). Propyl-4-hydrobenzoate (0.2 g/L) and phenylethyl alcohol (5 mL/L) were added as preservatives to prevent microbial growth.…”

Section: Pectinsmentioning

confidence: 99%

“…where M w,t=0 and M w,t are the weight-average molar masses, t is time in days and m is the molar mass an average pectin monomer ≈ 180 g/mol [15,26].…”

Section: Kinetics Of Pectin Depolymerisationmentioning

confidence: 99%

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The effect of different storage temperatures on the physical properties of pectin solutions and gels

Morris

Castile²,

Smith³

et al. 2010

Polymer Degradation and Stability

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The stability (in terms of viscosity and gel strength) of pectin solutions and gels potentially plays an important role in their behaviour and functional properties in a wide range of applications and therefore any changes over time must be understood.The gel strength of pectin gels and intrinsic viscosity of pectin solutions at different temperatures (4°C, 25°C and 40°C) have been investigatied using a "rolling ball" viscometer and a texture analyser respectively. Both the intrinsic viscosity ([η]) and gel strength decrease with increased storage time, although this more pronounced at elevated temperatures. The changes in intrinsic viscosity with storage time and temperature were used to determine the depolymerisation constant (k).Pectin storage conditions and particularly temperature have an influence on depolymerisation, particularly elevated storage temperatures, but whether or not this will be detrimental to its intended application will depend on the functional significance of the changes that occur. In this case based on the previous diffusion studies on a model drug (paracetamol) we conclude that the decreases in viscosity and gel strength within the range observed have no detrimental effect on the drug release properties.

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Section: Intrinsic Viscosities and Gel Strengths Of Pectinssupporting

confidence: 92%

“…The pectins also formed gels of similar strength in terms of area under the force-time curve (AUC) (Tables 1 and 2); this is consistent with their solution properties [15].…”

Section: Intrinsic Viscosities and Gel Strengths Of Pectinssupporting

confidence: 75%

Section: Pectinsmentioning

confidence: 99%

“…where M w,t=0 and M w,t are the weight-average molar masses, t is time in days and m is the molar mass an average pectin monomer ≈ 180 g/mol [15,26].…”

Section: Kinetics Of Pectin Depolymerisationmentioning

confidence: 99%

See 2 more Smart Citations

The effect of different storage temperatures on the physical properties of pectin solutions and gels

Morris

Castile²,

Smith³

et al. 2010

Polymer Degradation and Stability

Self Cite

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show abstract

“…These biopolymers serve as wall materials with desirable properties such as a good solubility, but they differ in interfacial functionality and rheological properties (Fortuna et al 2004;Weinbreck & Wientjes 2004;Norziah et al 2006). Their flexibility or rigidity also play an important role in their structure-function relationship and in commercial applications in the food and biomedical industries (Morrisa et al 2008). Most notably, Pedroza-Islas et al (1999) reported that particle size and microcapsule microstructure varied with the biopolymers selected as wall materials.…”

mentioning

confidence: 99%

The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule

Xie¹,

WANg²,

Lu³

et al. 2010

Czech J. Food Sci.

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Xie Y., Wang A., Lu Q., Hui M. (2010): The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule. Czech J. Food Sci., 28: 433-439.The effects of rheological properties of the wall materials on the morphology and particle size distribution of microcapsules prepared by spray-drying were evaluated. Gelatin-sucrose (Gel-Suc), gelatin-peach-gum-sucrose (Gel-PG-Suc), and HI-CAP 100 were used as wall materials with vitamin A as a model core material. Scanning electron microscopy (SEM) showed that microcapsules produced with Gel-Suc exhibited cracks while Gel-PG-Suc produced a smooth surface with few pores, and HI-CAP100 a rounded surface containing characteristic concavities. The volume average diameter (D 4,3 ) showed significant variations from 73.9 ± 1.02 µm and 68.7 ± 0.85 µm to 29.9 ± 0.94 µm (P < 0.05). Rheometry indicated that the wall paste viscosity was inversely proportional to the shear rate. Viscosity ranking was Gel-Suc > Gel-PG-Suc > HI-CAP 100. Gel-Suc showed the highest elastic modulus (G') and viscous modulus (G'' values), followed by Gel-PG-Suc and HI-CAP 100. Gel-Suc was associated with moderate quantities of broken microcapsules while HI-CAP 100 generated numerous microcapsules with characteristic dents generated during spray-drying.

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Mesoscopic structure of pectin in solution

2017

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Mesoscopic structure of pectin with different molecular characteristics was investigated by means of small angle X-ray scattering (SAXS), electrokinetic measurements and data modelling. The influence of a broad range of pH (2-7) on chain conformation in the dilute and semi-diluted regime was investigated. Scattering data and concomitant analysis revealed two length scales at all environmental conditions studied. pH showed greater influence at acidic values (pH 2.0) enhancing the globular component of the structure due to association of galacturonic acid residues. Double logarithmic scattering intensity plots revealed fractal dimensions of 1.9 ± 0.2 in the low-q regime and 1.5 ± 0.2 in the high q-region, irrespectively of the specific environment. Increase in branching of RG-I regions of the polysaccharide chains enhanced the compact conformation irrespectively of the pH or concentration. The present work shows that radical changes in pectin conformation can be induced only under strongly acidic conditions a finding that has important consequences in tailoring the technological performance of these biopolymers.

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Molecular flexibility of citrus pectins by combined sedimentation and viscosity analysis

Abstract: The flexibility/ rigidity of pectins plays an important part in their structure -function relationship and therefore on their commercial applications in the food and

Cited by 79 publications

References 39 publications

The effect of different storage temperatures on the physical properties of pectin solutions and gels

The effect of different storage temperatures on the physical properties of pectin solutions and gels

The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule

Mesoscopic structure of pectin in solution

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