Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin
文献类型： 外文期刊
作者： Yan, Jing-Kun 1 ; Wang, Chun 1 ; Qiu, Wen-Yi 1 ; Chen, Ting-Ting 1 ; Yang, Yan 2 ; Wang, Wen-Han 2 ; Zhang, He-Nan 2 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China
2.Minist Agr, Key Lab Edible Fungi Resources & Utilizat South, Natl Engn Res Ctr Edible Fungi, Beijing, Peoples R China
3.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201403, Peoples R China
关键词： Pectin; Ultrasound; pH; Macromolecular property; Structural characterization; Rheology
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 341 卷
页码：
收录情况： SCI
摘要： Ultrasonic degradation has become a promising strategy for producing modified pectin (MP). In this study, the impact of ultrasonic treatment at various pH values (4.0, 7.0, and 10.0) on the macromolecular, structural and rheological characteristics of citrus pectin was investigated. Results demonstrated that ultrasonic irradiation at the higher pH led to larger reductions in the intrinsic viscosity and weight-average molecular weight of pectin. The degradation kinetics of pectin at different pH values under ultrasound well fitted to a second-order reaction kinetics model. Acoustic cavitation, beta-elimination, and demethylation led to the breakage of glycosidic linkages of side chains and methoxyl groups of pectin, but did not have noticeable influences on the main chain of pectin. The ultrasonic treatment at a high pH led to an apparent change in the rheological characteristics of pectin. Therefore, ultrasonic treatment at various pH values can be developed as a viable means to prepare desirable MP.
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