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Dynamic High-Pressure Microfluidization-Treated Pectin under Different Ethanol Concentrations.

Cheng-Mei Liu1, Lu Liang2, Xi-Xiang Shuai3

  • 1State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China. liuchengmei@ncu.edu.cn.

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|April 10, 2019
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Summary
This summary is machine-generated.

Dynamic high-pressure microfluidization (DHPM) affects pectin structure in water-ethanol. Ethanol addition disaggregates pectin, with DHPM enhancing this effect while reducing degradation.

Keywords:
degradationdisaggregationdynamic high-pressure microfluidizationethanolpectin

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Area of Science:

  • Food Science
  • Biochemistry
  • Chemical Engineering

Background:

  • Dynamic high-pressure microfluidization (DHPM) is known to degrade pectin in aqueous solutions.
  • Pectin aggregation and structural changes occur with increasing ethanol concentrations in aqueous systems.

Purpose of the Study:

  • To investigate the impact of DHPM on pectin in water-ethanol systems.
  • To understand how ethanol concentration influences pectin disaggregation and degradation during DHPM.
  • To elucidate the mechanism of DHPM-induced pectin modification in water-ethanol.

Main Methods:

  • Pectin solutions with varying ethanol concentrations (0-10% v/v) were subjected to DHPM.
  • Particle size, molecular weight, and reducing-sugar-ends content were analyzed.
  • Fourier-transform infrared (FT-IR) and UV spectroscopy were employed to analyze structural changes.

Main Results:

  • In the absence of DHPM, ethanol induced pectin aggregation (increased particle size, decreased reducing-sugar-ends).
  • DHPM treatment caused pectin disaggregation and degradation across all tested ethanol concentrations.
  • Increasing ethanol concentration enhanced pectin disaggregation but weakened degradation during DHPM.
  • FT-IR and UV spectra indicated demethylation, but not β-elimination, occurred during DHPM in water-ethanol.

Conclusions:

  • Ethanol addition promotes pectin aggregation, which is counteracted by DHPM-induced disaggregation.
  • The balance between pectin disaggregation and degradation during DHPM can be modulated by ethanol concentration.
  • The findings provide insights into optimizing homogenization processes to minimize pectin degradation.