Pectin Modifications: A Review

Abstract

In recent years, the interest in studying modification of pectin has increased. A number of hydroxyl and carboxyl groups distributed along the backbone as well as a certain amount of neutral sugars presented as side chains make pectin capable of preparing a broad spectrum of derivatives. By forming pectin derivatives, their properties may be modified and some other new functional properties may be created. This article attempts to review the information about various methods used for pectin modification, including substitution (alkylation, amidation, quaternization, thiolation, sulfation, oxidation, etc.), chain elongation (cross-linking and grafting) and depolymerization (chemical, physical, and enzymatic degradation). Characteristics and applications of some pectin derivatives are also presented. In addition, the safety and regulatory status of pectin and its derivatives were reviewed.

Biochemical Characterization, Thermal Stability, and Partial Sequence of a Novel Exo-Polygalacturonase from the Thermophilic Fungus Rhizomucor pusillus A13.36 Obtained by Submerged Cultivation

“…The second motif is rhamnogalacturonan I (RG I), which represents a branched region that includes several neutral sugars (arabinose, galactose, and mannose) as side chains of α -1 and two-linked residues of L-rhamnopyranose. The third structure is rhamnogalacturonan II (RG II), a branched and common domain containing an HG backbone [4]. The HG carboxyl groups can be methylated and/or acetylated in varying degrees.…”

Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries

“…also found a significant reduction in apparent viscosity and a trend towards Newtonian flow behaviour of the pectin solutions depending on the US intensity. These results were related to the reduction of M w as a result of cavitation and an increase in temperature, amongst other effects . However, Muñoz‐Almagro et al .…”

“…These results were related to the reduction of M w as a result of cavitation and an increase in temperature, amongst other effects. 15 However, Muñoz-Almagro et al 16 reported only a limited reduction of M w in citrus and apple pectin solutions (5-20 mg L −1 ) treated by US. Despite these antecedents, the possible use of such pectin gels prepared by US as edible coatings has not been studied so far.…”

Magnetic nanoparticles embedded in pectin‐based hydrogel for the sustained release of diclofenac sodium

“…The chemical modification of pectin for biomedical and industrial applications has attracted much attention in recent years . The presence of –OH and –COOH groups on the backbone and few neutral sugars as side chains make pectin a versatile polysaccharide susceptible to modification.…”