Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism

Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

“…So the values close to À15 mV for nanoemulsions with mandarin and lemongrass can be due to the adsorption of pectin molecules at the interface, while in the case of thyme there is less adsorption, and in the case of oregano, practically there is not adsorption. The pectin molecule have carboxyl groups that at intermediate pH~4.5 can lose protons and remain negatively charged, leading to a decrease in ae-potential (Chen et al, 2012).…”

“…In this line, the same behavior has been reported by Salvia-Trujillo et al (2013), where they attributed the decrease in viscosity values of nanoemulsions to molecular changes in the structure of sodium alginate present in the aqueous phase. Chen et al, (2012), studied the influence of microfluidization process on the rheological properties of high-methoxyl pectin, observing a decrease in the apparent viscosity, average molecular weight and particle size of pectin at more intense treatment conditions, but highlighting that the process had no direct effect on the primary structure of pectin. Therefore, changes in viscosity in our study may be attributed to the loss of pectin molecular weight, which could be due to the breakdown of the polymer chain after microfluidization.…”

Ultrasonic Modification of Selected Polysaccharides-Review

“…Sonication of polymers is related to the polymer length, concentration and type of solvent, frequency of sound and intensity of ultrasound. So far Ultrasound has been applied in modification of several carbohydrate polymers including dextran, starch and chitosan [49], hydroxyl propyl methyl cellulose [50], carboxyl methyl cellulose, high methoxyl pectin [51], Guar gum and carrageenan gum [52,53]. While enzyme modification involves using different enzymes to break down specific bonds present in a polymer eg in pectin modification polygalacturonases are needed to depolymerize the Homogalacturonan chain, methylesterases are needed for demethylation and other enzymes to break specific bonds [54][55][56][57] similarly chemical method use specific chemicals which attack chemical bonds present in a polymer causing depolymerization [58].…”

Functional properties and structure changes of soybean protein isolate after subcritical water treatment

“…Dried and bulk samples (<5 mg) were ground with KBr powder (spectroscopic grade), pressed into pellets for scanned 32 times with wave numbers from 4000 to 400 cm −1 on a Nicolet 5700 FTIR Spectrometer (Thermo Nicolet Corporation, America) (Chen et al 2012). Data were plotted as transmittance (%) in function of the wave number (cm…”