A novel pectin material: Extraction, characterization and gelling properties

International Journal of Molecular Sciences

Volumn 11, Issue 10, 2010, Pages 3686-3695

  Urias Orona, Vania ^a   Rascón Chu, Agustin ^a   Lizardi Mendoza, Jaime ^a   Carvajal Millán, Elizabeth ^a   Gardea, Alfonso A ^a   Ramírez Wong, Benjamín ^b  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSIDAD DE SONORA   (Mexico)

Author keywords

Gels; Low methoxy pectin; Rheology

Indexed keywords

GALACTURONIC ACID; PECTIN; VISCOELASTIC SUBSTANCE;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL COMPOSITION; CHICKPEA; CONTROLLED STUDY; ESTERIFICATION; EXTRACTION; GELATION; INFRARED SPECTROSCOPY; MATERIALS; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PRESSURE MEASUREMENT; SEED HUSK; STRUCTURE ACTIVITY RELATION; TEMPERATURE SENSITIVITY; VISCOMETRY;

GELS; LOW METHOXY PECTIN; RHEOLOGY;

CICER; GELS; PECTINS;

CHANDIPURA VIRUS; CICER ARIETINUM;

EID: 77958141114     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms11103686     Document Type: Article

References (26)

1. Willats, W.G.T.; Paul Knox, J.; Mikkelsen, J.D. Pectin: New insights into an old polymer are starting to gel. Trends Food Sci. Technol. 2006, 17, 97-104.
2. Ström, A.; Ribelles, P.; Lundin, L.; Norton, I.; Morris, E.R.; Williams, A.K. Influence of pectin fine structure on the mechanical properties of calcium-pectin and acid-pectin gels. Biomacromolecules 2007, 8, 2668-2674.
3. Fu, J.T.; Rao, M.A. Rheology and structure development during gelation of low-methoxyl pectin gels: The effect of sucrose. Food Hydrocolloid. 2001, 15, 93-100.
4. Ridley, B.L.; O'Neill, M.A.; Mohnen, D. Review Pectins: Structure, biosynthesis, and oligogalacturonide-related Signaling. Phytochemistry 2001, 57, 929-967.
5. Christodoulou V.; Bampidis, V.A.; Hucko, B.; Ploumi, K.; Iliadis, C.; Robinson, P.H.; Mudrik, Z. Nutritional value of chickpeas in rations of lactating ewes and growing lambs. Anim. Feed Sci. Technol. 2005, 118, 229-241.
6. Maheri-Sis, N.; Chamani, M.; Sadeghi, A.A.; Mirza-Aghazadeh, A.; Aghajanzadeh-Golshani, A. Nutritional evaluation of kabuli and desi type chickpeas (Cicer arietinum L.) for nutriments using in vitro gas production technique. Afr. J. Biotechnol. 2008, 7, 2946-2951.
7. Aisa, H.A.; Zhen, C.; Yili, A.; Bahang, R.; Rakhmanberdyeva, R.K.; Sagdullaev, B.T. Polysaccharides from two Cicer species cultivated in China. Chem. Nat. Compd. 2006, 42, 349-350.
8. Rascón-Chu, A.; Martínez-López, A.L.; Carvajal-Millán, E.; Ponce de Leo ́n-Renova, N.; Ma ́rquez-Escalante, J.; Romo-Chacón, A. Pectin from low quality 'Golden Delicious' apples: Composition and gelling capability. Food Chem. 2009, 116, 101-103.
9. Mollea, C.; Chiampo, F.; Conti, R. Extraction and characterization of pectins from cocoa husks: A preliminary study. Food Chem. 2008, 107, 1353-1356.
10. Iglesias, M.T.; Lozano, J.E. Extraction and characterization of sunflower pectin. J. Food Eng. 2004, 62, 215-223.
11. Yapo, B.M.; Koffi, K.L.Yellow passion fruit rinds a potential source of low-methoxyl pectin. J. Agric. Food Chem. 2006, 54, 2738-2744.
12. Kurita, O.; Fujiwara, T.; Yamazaki, E. Characterization of the pectin extracted from citrus peel in the presence of citric acid. Carbohydr. Polym. 2008, 74, 725-730.
13. Cardoso, S.M.; Coimbra, M.A.; Lopes da Silva, J.A. Temperature dependence of the formation and melting of pectin-Ca2+ networks: A rheological study. Food Hydrocolloid. 2003, 17, 801-807.
14. Cernà, M.; Barros, A.S.; Nunes, A.; Rocha, S.M.; Delgadillo, I.; Copìkovà, J.; Coimbra, M.A. Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives. Carbohydr. Polym. 2003, 19, 793-801.
15. Gnanasambandan, R.; Proctor, A. Determination of pectin degree of esterification by diffuse reflectance Fourier transform infrared spectroscopy. Food Chem. 2000, 68, 327-332.
16. Cardoso, S.M.; Coimbra, M.A.; Lopes da Silva, J.A. Calcium-mediated gelation of an olive pomace pectin extract. Carbohydr. Polym. 2003, 52, 125-133.
17. Durand, D.; Bertrand, C.; Clark, A.H.; Lips, A. Calcium-induced gelation of low methoxy pectin solutions-thermodynamic and rheological considerations. Int. J. Biol. Macromol. 1990, 12, 14-18.
18. Braccini, I.; Pérez, S. Molecular basis of Ca-induced gelation in alginates and pectins: The eggbox model revisited. Biomacromolecules 2001, 2, 1089-1096.
19. Hwang, J.; Pyun, Y.R.; Kokini, J.L. Sidechains of pectins: Some thoughts on their role in plant cell walls and foods. Food Hydrocolloid. 1993, 7, 39-53.
20. Doublier, J.L.; Cuvelier, G. Gums and hydrocolloids: Functional aspects. In Carbohydrates in Food; Eliasson, A.C., Ed.; Marcel Dekker, Inc.: New York, NY, USA, 1996; pp. 283-318.
21. Ross-Murphy, S.B. Rheological methods. In Biophysical Methods in Food Research; Chan, H.W.S., Ed.; Blackwell: Oxford, UK, 1984; pp.138-199.
22. Carvajal-Millán, E.; Rascón-Chu, A.; Márquez-Escalante, J.; Ponce de León, N.; Micard, V.; Gardea, A. Maize bran gum: Extraction, characterization and functional properties. Carbohydr. Polym. 2007, 6, 280-285.
23. AACC. Approved Methods of the American Association of Cereal Chemists; The Association, University of Minnesota: St. Paul, MN, USA, 1998.
24. Bradford, M. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 1976, 72, 248-254.
25. Mead, D.J.; Fouss, R.M. Viscosities of solutions of polyvinyl chloride. J. Am. Chem. Soc. 1942, 64, 277-282.
26. Kraemer, E.O. Molecular weight of celluloses and cellulose derivates. J. Ind. Eng. Chem. 1938, 30, 1200-1203.