Insights into the impact of modification methods on the structural characteristics and health functions of pectin: A comprehensive review

文献类型： 外文期刊

第一作者： Yang, Ziyi

作者： Yang, Ziyi;Jin, Guoxuan;Lei, Dengwen;Liu, Yanhong;Zhang, Yue;Liu, Yanhong

作者机构：

关键词： Pectin; Modification; Structure; Function

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2024 年 261 卷

页码：

收录情况： SCI

摘要： Pectin is a complex polysaccharide that is widely present in plant cells and has multiple physiological functions. However, most pectin exists in the form of protopectin, which has a large molecular weight and cannot be fully absorbed and utilized in the human gut to exert its effects. The significant differences in the structure of different sources of pectin also limited their application in the food and medical fields. In order to achieve greater development and utilization of pectin functions, this paper reviewed several commonly used methods for pectin modification from physical, chemical, and biological perspectives, and elaborated on the relationship between these modification methods and the structure and functional properties of pectin. At the same time, the functional characteristics of modified pectin and its application in medical health, such as regulating intestinal health, anticancer, anti-inflammatory, and drug transport, were reviewed, so as to provide a theoretical basis for targeted modification of pectin and the development of new modified pectin products.

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