Colligative and hydrodynamic properties of aqueous solutions of pectin from cornelian cherry and commercial apple pectin

Michał Pancerz , Anna Ptaszek , Kamila Sofińska , Jakub Barbasz , Paweł Szlachcic , Mateusz Kucharek , Marcin Łukasiewicz

Abstract

The analysis of literature revealed a certain lack of knowledge concerning Cornelian pectins, as well as a significant gap in the description of properties of apple pectin, and therefore the purpose of this study was to examine and compare the physicochemical properties of these compounds. Pectins from both sources were obtained using water extraction. Mass distribution was determined for each solution, physicochemical properties were measured using osmometry, DLS, and intrinsic viscosity; Atomic Force Microscopy (AFM) photos of the particles were recorded, together with their FT-IR spectra, and the ζ-potential was measured. Additionally both compounds were compared by X-ray diffraction revealing the amorphousness of the samples. Both polysaccharides exhibit polyion properties, but the results reveal considerable differences between them: industry-grade apple pectins have higher weight average molecular mass with strong dispersion, the Cornelian cherry pectins, unlike industry-grade apple ones, are poorly soluble in water. The Cornelian pectins’ inability to aggregate is quite an unexpected behaviour, as is the presence of protein complexes, which are absent in industry-grade apple pectin.
Author Michał Pancerz (FoFT / DoEaMiFI)
Michał Pancerz,,
- Department of Engineering and Machinery in Food Industry
, Anna Ptaszek (FoFT / DoEaMiFI)
Anna Ptaszek,,
- Department of Engineering and Machinery in Food Industry
, Kamila Sofińska
Kamila Sofińska,,
-
, Jakub Barbasz
Jakub Barbasz,,
-
, Paweł Szlachcic (FoFT / IoCh)
Paweł Szlachcic,,
- Institute of chemistry
, Mateusz Kucharek (FoFT / IoCh)
Mateusz Kucharek,,
- Institute of chemistry
, Marcin Łukasiewicz (FoFT / DoCT)
Marcin Łukasiewicz,,
- Department of Carbohydrate Technology
Journal seriesFood Hydrocolloids, ISSN 0268-005X, e-ISSN 1873-7137, (N/A 140 pkt)
Issue year2019
Vol89
Pages406-415
Publication size in sheets0.5
Keywords in EnglishApple pectin, Cornelian cherry pectin, Osmotic pressure, Diffusion coefficient
ASJC Classification1106 Food Science; 1500 General Chemical Engineering; 1600 General Chemistry
DOIDOI:10.1016/j.foodhyd.2018.10.060
URL https://www.sciencedirect.com/science/article/pii/S0268005X18305058/pdfft?md5=817b94d9169f5ac4801987e1094521ee&pid=1-s2.0-S0268005X18305058-main.pdf
Internal identifierWTŻ/2019/11
Languageen angielski
Score (nominal)140
Score sourcejournalList
Publication indicators WoS Citations = 4; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.989; WoS Impact Factor: 2018 = 5.839 (2) - 2018=6.103 (5)
Citation count*
Additional fields
FinansowanieThis research was financed by the Ministery of Science and Higher Education of the Republic of Poland in year 2017.
Udział procentowyA. Ptaszek: 33%, P. Szlachcic: 33%, M. Łukasiewicz: 33%
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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