Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin

• Published in: Ultrasonics sonochemistry Vol. 20; no. 1; pp. 222 - 231
• Main Authors: Zhang, Lifen, Ye, Xinqian, Ding, Tian, Sun, Xiaoyang, Xu, Yuting, Liu, Donghong
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier B.V 01-01-2013; Elsevier
• Subjects: Chemistry; Exact sciences and technology; General and physical chemistry; Kinetics; Malus - chemistry; Molecular Weight; Monosaccharides - analysis; Pectin; Pectins - chemistry; Physical chemistry of induced reactions (with radiations, particles and ultrasonics); Rheological properties; Rheology; Structure; Temperature; Ultrasonic chemistry; Ultrasonics; Ultrasound; Pectin; Kinetics; Structure; Ultrasound; Rheological properties; Viscosity; Modification; Sonochemistry; Liquid chromatography; NMR spectrometry; Degradation; Infrared spectrometry; Kinetic model; Detector; Nuclear magnetic resonance; Methylation; Molecular mass; Degradation product; Rheometer
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2012.07.021

► The effects of ultrasound on the molecular weight, structure and rheological properties of apple pectin were investigated. ► The degradation products had a uniform and narrow distribution of molecular weight. ► Degradation kinetics model of apple pectin fitted to 1/Mt−1/M0=kt from 5 to 45°C. ► Ultrasound treatment could not alter the primary structure properties of apple pectin. ► The viscosity of apple pectin decreased after ultrasound treatment.
The effects of ultrasound on the molecular weight of apple pectin were investigated. The structure and rheological properties of the degradation products were also tentatively identified by High Performance Liquid Chromatography–Photodiode Array Detector (HPLC–PAD), Infrared spectroscopy (IR), Nuclear Magnetic Resonance spectroscopy (NMR) and Rheometer. The results indicated that the weight-average molecular weight of apple pectin decreased obviously after ultrasound treatment. The molecular weight of degradation products had a uniform and narrow distribution. Ultrasound intensity and temperature play an important role in the degradation reaction. Degradation kinetics model of apple pectin fitted to 1/Mt−1/M0=kt from 5 to 45°C. The degree of methylation of apple pectin reduced according to IR analysis when ultrasound was applied. Ultrasound treatment could not alter the primary structure of apple pectin according to the results determined by HPLC, IR and NMR. Meanwhile, the viscosity of apple pectin was 103 times as large as that of ultrasound-treated apple pectin. The ultrasound-treated apple pectin showed predominantly viscous responses (G′<G″) over the same frequency range. The results suggested that ultrasound provided a viable alternative method for the modification of pectin.