Structural Determination of Pectins by Spectroscopy Methods
Source abstract
Abstract
Plant polysaccharides include pectins, which are responsible for an important role in plant physiology and are part of the plant cell wall. These compounds are known as gelling and stabilizing agents, which are widely used in the food industry. The scientific literature lacks precise information on the spectroscopy of apple pectin and citrus pectin. Therefore, the aim of this work was to test and compare the physicochemical properties of these compounds. The curves of FT-IR, NMR, ESI-MS, and thermogravimetric analysis (TGA) of pectin samples were measured and discussed. The analysis of the spectroscopic results confirms that the isolated pectins using various enzymes (xylanase and cellulase) have a structure similar to the commercially available pectin (PectaSol-C), with a noticeable change in morphology. These characteristics are helpful for further basic research and application.
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Research context
OpenAlex topics: Polysaccharides and Plant Cell Walls · Polysaccharides Composition and Applications · Microbial Metabolites in Food Biotechnology
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Immunochemistry and Chemistry, Medical University of Wroclaw, 50-369 Wroclaw, Poland
Department of Biophysics and Neuroscience, Wroclaw Medical University, 50-367 Wroclaw, Poland
Laboratory of Elemental Analysis and Structural Research, Wroclaw Medical University, 50-556 Wroclaw, Poland
Department of Biotechnology and General Food Technology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland
Advanced Materials Engineering and Modeling Group, Faculty of Chemistry, Wroclaw University of Science and Technology, 50-370 Wroclaw, Poland
Department of Inorganic and Structural Chemistry, Faculty of Chemistry, Wroclaw University of Science and Technology, 50-370 Wroclaw, Poland
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