Changes in the molecular weight distribution of three commercial pectins after valve homogenization

Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure

“…Recent work on DHP has demonstrated that covalent bonds may be broken, decreasing the molecular mass of this and other polysaccharides (Corredig & Wicker, 2001) including xanthan (Lagoueyete & Paquin, 1998) and methylcellulose (Floury et al, 2002) homogenized in solution at pressures as low as 100 MPa. Besides its effect on pectin, DHP treatment also reduces the size of the suspended solid particles contributing to juice opalescence (Fig.…”

“…This treatment differs from static high pressure by introducing rheological phenomena such as cavitation, friction, shear and turbulence. Homogenization brings about physical changes which reduce the viscosity of concentrated orange juice (Crandall & Davis, 1991;Crandall, Davis, Carter, & Sadler, 1988;Floury, Desrumaux, Axelos, & Legrand, 2002) probably by acting on macromolecules such as proteins and polysaccharides (Corredig & Wicker, 2001;Floury et al, 2002;Paquin, Lebeuf, Richard, & Kalab, 1993). Clark et al (1993) found that DHP treatment at 15 000 psi (about 100 MPa) was effective at decreasing microbial activity in orange juice.…”

Modificação química da pectina do melão caipira (Cucumis melo var. Acidulus)

“…Os valores são condizentes com os encontrados para pectinas cítricas comerciais. [28][29][30] A massa molecular da pectina sulfatada mostrou-se menor que as demais (Tabela 3), devido ao processo de modificação química realizado em condições severas com o uso de ácido clorossulfônico e temperaturas elevadas, os quais causaram uma quebra mais intensa do material polimérico. …”

Functional properties of citric acid extracted mango peel pectin as related to its chemical structure

“…Hence this massive production of peel is commercially attractive for pectin production due to its high availability and possible technological/nutritional potential. In food industry, pectin is used as a thickening agent (for sauces and ketchup), an emulsifier, and a stabilizer (in acidified milk drinks) (Corredig & Wicker, 2001;Sudhakar & Maini, 2000;Thakur et al, 1997), depending on its chemical structure which is strongly related to its source and extraction procedure.…”