Journal
FOOD HYDROCOLLOIDS
Volume 121, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2021.106845
Keywords
Araca; Pectin; Molecular structure; De-esterification; Gelation; Rheology
Categories
Funding
- Coordination for the Improvement of Higher Education Personnel - CAPES
- National Council for Scientific and Technological Development - CNPq
- Federal University of Parana-Brazil
- CNPq Foundation
- UFPR [476950/2013-9, 308296/2015-0, 309225/2018-3]
- CNPQ [141692/2018-9]
- CAPES-PRINT-RIBBBA-UFPR [88887.467969/2019-00]
- Coordination of Superior Level Staff Improvement - CAPES [88887.335103/2019-00]
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The study investigated the extraction, purification, and isolation of pectin from Araca fruit pulp, revealing the composition of long galactumnic acid blocks and RG-I blocks with side chains containing mainly arabinose and galactose. Different treatment conditions did not affect the stability of the main chains, resulting in the formation of a stable physical gel.
Pectins from Araca (Psidium cattleianum Sabine) fruit pulp were extracted, purified and isolated, obtaining the Araca. Purified Pectin (APP) under its sodium form. Yield was found 3.5% w/w of the initial dried material. From titration, monosaccharide analysis after total hydrolysis and H-1 and HSQC NMR analyses, it was established that the pectins are formed of long galactumnic acid blocks (HG) partially methylated (degree of methyl-esterification - DM = 55.9 mol%) and acetylated (2 mol%) and RG-I blocks with side chains containing mainly arabinose and galactose. No gelation was observed in presence of calcium for the unmodified APP. Then, pectins were treated in alkaline conditions to de-esterify progressively the initial sample down to DM = 0 after 60 min of treatment. Each sample obtained was characterized by SEC and NMR demonstrating the stability of the main chains, where Rha, GalA and M-w remained unchanged independently of the length of alkaline treatment. One of this sample (APP-15) was selected to test the gelling ability and rheological behavior. The gel was formed by dialysis against 1 mol L-1 CaCl2 and its rheological study allows to conclude that a homogeneous physical gel is formed stabilized by cooperative GalA(-)-Ca+2 junctions.
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