4.7 Article

The effect of biopolymer-water interaction on relaxation phenomena in blackcurrant pectin solutions

Journal

FOOD CHEMISTRY
Volume 383, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132600

Keywords

Blackcurrant; Intrinsic viscosity; Membrane osmometry; Polyelectrolyte; NMR

Funding

  1. Ministry of Science and Higher Education of the Republic of Poland in year 2020

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This study investigates the properties of blackcurrant pectin and finds that it exhibits polyelectrolyte behavior and has a highly branched structure.
Pectin is commonly used food additive. Depends on the source of the acquisition, its properties may vary significantly, therefore pectin obtained from different sources may be used for various purposes. Little information can be found about the properties of blackcurrant pectin. Therefore, the aim of this study was to investigate blackcurrant pectin properties, with particular emphasis on biopolymer behaviour in aqueous solutions. Applied water extraction resulted in a water-soluble fraction of pectin with M-w = 115.75 kg.mol(-1). Aqueous solutions of obtained polysaccharides was tested with various methods (membrane osmometry, DLS, NMR, viscosity tests) that allowed for a comprehensive description of biopolymer-biopolymer and biopolymerwater interactions in both, dilute and semidilute regime. Blackcurrant pectin exhibits behaviour characteristic for polyelectrolytes. The analysis of the obtained results shows that, despite its low molecular weight, obtained pectin has a highly branched structure, which influences strong intermolecular interactions in solutions.

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