Chemical modification of citrus pectin: Structural, physical and rheologial implications

• Published in: International journal of biological macromolecules Vol. 109; pp. 784 - 792
• Main Authors: Fracasso, Aline Francielle, Perussello, Camila Augusto, Carpiné, Danielle, Petkowicz, Carmen Lúcia de Oliveira, Haminiuk, Charles Windson Isidoro
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.04.2018
• Subjects: Chemical modification; Chemical Phenomena; Citrus - chemistry; Magnetic Resonance Spectroscopy; Molecular Structure; Molecular Weight; Monosaccharides - chemistry; Pectins - chemistry; Rheology; Spectroscopy, Fourier Transform Infrared; Structural properties; Uronic Acids - chemistry; Viscosity; Viscosity; Chemical modification; Structural properties
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2017.11.060

[Display omitted] The present study aimed to investigate the physical, structural and rheological modifications caused by the chemical modification process of citrus pectin. Therefore, three commercial citrus pectins with different degree of esterification were chemically modified by sequential alkali and acidic hydrolytic process to produce modified citrus pectins (MCP) with special properties. The molar mass (Mw), degree of esterification (DE), monosaccharide composition, 13C NMR spectra, homogeneity, morphology (SEM) and rheological behavior of both native and modified citrus pectins (MCP) were investigated. The chemical modification reduced the acid uronic content (up to 28.3%) and molar mass (up to 29.98%), however, showed little influence on the degree of esterification of native pectins. Modified citrus pectins presented higher amounts of neutral monosaccharides, mainly galactose, arabinose and rhamnose, typical of the Ramnogalacturonana-I (RG-I) region. Rheological tests indicated that the native and modified citrus pectins presented pseudoplastic behavior, however, the MCP samples were less viscous, compared to the native ones. Modified samples presented better dissolution in water and less strong gels, with good stability during oscillatory shearing at 25°C. This study aims to better understand the implications that chemical modifications may impose on the structure of citrus pectins.