A Novel Pectin Material: Extraction, Characterization and Gelling Properties

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

doi:10.3390/ijms11103686

Abstract

A novel pectin was acid extracted from chickpea husk (CHP). CHP presented a 67% (w/w) of galacturonic acid, an intrinsic viscosity of 374 mL/g and a viscosimetric molecular weight of 110 kDa. Fourier transform infrared spectroscopy spectrum of CHP indicated a degree of esterification of about 10%. The CHP-calcium system formed ionic gels with a storage (G′) modulus of 40 Pa and gel set time (G′ > G″) of 3 min at 1% (w/v), and a G′ of 131 Pa and gel set time of 1 min at 2% (w/v). The G′ of CHP gels was not greatly affected by temperature. The results attained suggest that chickpea husk can be a potential source of a gelling pectin material.

Highlights

Pectin is one of the main structural components of plant cell walls
Yield of pectin extracted from chickpea husk was 8% (w/w) on a dry matter basis (w pectin/w chickpea husk), which is lower than those reported in major sources of pectic substances like apple fruit (16%) [8]
Other neutral sugar, such as xylose, mannose and glucose were present, but in concentrations below 1.6 g/100 g pectin. The latter could be due to contaminants from other polysaccharides. These results indicate that the polysaccharide was mostly composed of galacturonic acid and a lower proportion of neutral sugars, strongly suggesting that the extracted polysaccharide is pectin

Summary

Introduction

Pectin is one of the main structural components of plant cell walls. This polysaccharide is composed of a backbone of (1→4)-linked α-D-galacturonic acid units. 2010, 11 are interrupted by ‘hairy’ rhamnogalacturonic regions where galacturonic acid units are interspersed with (1→2)-linked α-L-rhamnopyranosil residues. Rhamnosyl units can be substituted by side chains containing arabinose and galactose. Galacturonic acid residues can be partially esterified by methanol on the carboxyl group and by acetyl on the secondary hydroxyls [1]. Pectin form gels under certain circumstances, the gelling mechanism is highly dependent on the degree of methoxylation (DM)

Methods

Results

Conclusion