Pectic polysaccharides from purple passion fruit peel: A comprehensive study in macromolecular and conformational characterizations
文献类型： 外文期刊
作者： Guo, Rui 1 ; Tian, Sen 1 ; Li, Xujiao 1 ; Wu, Xuejiao 1 ; Liu, Xin 1 ; Li, Deshun 2 ; Liu, Yanfang 2 ; Ai, Lianzhong 3 ; Son 1 ;
作者机构： 1.Shanghai Jiao Tong Univ, Sch Agr & Biol, Shanghai Engn Res Ctr Food Safety, Shanghai 200240, Peoples R China
2.Shanghai Acad Agr Sci, Natl R&D Ctr Edible Fungi Proc, Minist Agr,Natl Engn Res Ctr Edible Fungi, Inst Edible Fungi,Key Lab Edible Fungi Resources, Shanghai 201403, Peoples R China
3.Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai 200093, Peoples R China
4.Yunnan Maoduoli Grp Food Co Ltd, Yuxi 653100, Peoples R China
关键词： Passiflora edulis Sims f. edulis; Purple passion fruit peel; Pectic polysaccharides; Ultrasonic-aided ammonium oxalate extraction; Macromolecular dimension; Conformational behavior
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）
ISSN： 0144-8617
年卷期： 2020 年 229 卷
页码：
收录情况： SCI
摘要： A polysaccharide (PFPP) from purple passion fruit peel was optimally extracted, with the highest yield (10.05%, w/w) obtained under 35 degrees C extraction temperature, 240 W ultrasonic power, 65:1 mL/g liquid-to-solid ratio, 0.6% (w/v) ammonium oxalate, 30 min extraction time and pH 2.0. According to composition analyses, pectic PFPP and its fractions (PFPP-10, -15 and -20) were revealed as linear homogalacturonans interrupted by rhamnogalacturonan I in different lengths and extensities, where low esterification degrees (35.35-39.66%) were indicated via FT-IR. Furthermore, based on macromolecular models, comprehensive analyses on macro molecular and conformational characterizations of PFPP fractions were conducted quantitatively through, e.g., shape factor (1.42-1.79), Mark-Houwink-Sakurada exponent (0.55-0.74), conformational power-law exponent (0.52-0.58), fractal dimension (1.72-1.94) and persistence length (6.73-13.47 nm). Therefore, different semi-flexible coil conformations were proposed schematically, where lower molecular-weight PFPP fractions were less flexible. This could provide a molecular basis for precise re-utilizations of PFPP in food and pharmaceutical industries.
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