Abstract
High-methoxyl pectin was degraded by dynamic high pressure microfluidization (DHPM). It was found that apparent viscosity, average molecular weight and particle size of pectin decreased, whereas the amount of reducing sugars increased with increasing DHPM pressure. At the same time, the surface topography of pectin was changed from large flake-like structure to smaller porous chips. The mechanism of DHPM-induced degradation of pectin was also investigated. Fourier transform infrared spectra showed DHPM had no effect on the primary structure of pectin. On the other hand, reducing sugars content increased linearly with decreasing average molecular weight, suggesting the degradation may derive from the rupture of glycosidic bond. The breakdown of glycosidic bond may not only result from intensive mechanical forces but also from acid hydrolysis, which was evidenced in the reduction of degradation when the concentration of H+ was lowered. In addition, neither β-elimination nor demethoxylation occurred with DHPM. Based on these results, a model was proposed to illustrate the degradation of pectin induced by DHPM.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
