Effect of ultrasonic intensity on the conformational changes in citrus pectin under ultrasonic processing

• Published in: Food chemistry Vol. 297; p. 125021
• Main Authors: Qiu, Wen-Yi, Cai, Wu-Dan, Wang, Meng, Yan, Jing-Kun
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-11-2019
• Subjects: Chain conformation; Microstructure; Pectin; Ultrasonic intensity; Ultrasound degradation; Chain conformation; Ultrasound degradation; Pectin; Ultrasonic intensity; Microstructure
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.125021

•Pectin behaved as a rigid semiflexible chain conformation in an aqueous solution.•The effect of ultrasonic intensity on conformational changes of pectin was explored.•Pectin changed from semiflexible chains into flexible chains or even flexible coils.•The conformational transition was mainly due to the destruction of hydrogen bonds.•Ultrasonic modification of pectin will have important applications in food industry.
In this study, the effects of ultrasonic intensity on conformational changes in aqueous citrus pectin solution under ultrasonic processing and its possible transition mechanism were investigated. The results demonstrated that higher ultrasonic intensity (104.7 W/cm2) caused larger alterations in the molecular and conformational parameters of the semiflexible pectin (Mark–Houwink relation exponent a: 0.820, conformational parameter α: 0.607, structural parameter ρ: 2.22) in aqueous solution. Meanwhile, the semiflexible chain of pectin became more flexible (a: 0.804, α: 0.601, ρ: 1.75) at higher ultrasonic intensity in aqueous solution, as was verified by atomic force microscopy. Moreover, conformational changes in pectin from semiflexible chains to flexible chains or even flexible coils (a: 0.791, α: 0.597, ρ: 1.70) could be attributed to the decreased degree of methoxylation and neutral sugars in side chains and the destruction of inter- and intramolecular hydrogen bonds under ultrasonic processing. Therefore, these results have important implications for understanding the ultrasonic modification of pectin.