Abstract
The effects of ultrasound on the molecular weight, structure and rheological properties of pectin were investigated. The degradation path of pectin by ultrasound was also studied. The structure and rheological properties of the degradation products were identified by high performance liquid chromatography-photodiode array detector (HPLC-PAD), flourier transform infrared spectroscopy (FTIR) and rheometer. The results indicated that the weight-average molecular weight of pectin decreased rapidly after ultrasound-treated. It reduced to about one third of the initial pectin when ultrasound for 90 min. The polydispersity reduced from 2.30 to 1.59. The degradation products had a uniform and narrow distribution of molecular weight. The main chain composition and monosaccharide constituents of pectin remained unchanged after ultrasound treatment. The reduction ratio of (Gal+Ara): Rha suggested a decrease in neutral sugar side chain size of degraded pectin. Together with FTIR results showed that the degree of esterification and acetylation degree of pectin decreased after ultrasound-treated. The viscosity of ultrasound degraded pectin decreased. Meanwhile, the ultrasound degraded pectin showed Newton fluid properties. These results suggested that ultrasound is an effective method to modify pectin.
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