Comparison of Analytical Methods for Determining Methylesterification and Acetylation of Pectin
Source abstract
Abstract
The esterification of galacturonic acid with methanol and/or acetic acid is important for the structural analysis of pectin. Although several methods have been reported for determining the degree of methylesterification (DM) and acetylation (DAc), the present study compares and optimizes three methods (titration, FT-IR and HPLC) using commercial citrus pectin (CP). Our results showed that the DM of CP was 47.0%, 47.6% and 48.0% as determined by titration, FT-IR and HPLC, respectively, suggesting that DM determination is nearly identical using any of these methods. However, the titration approach requires more sample than the other two. HPLC showed that the DAc of CP was 1.6%, an approach that can be used to determine the DM and DAc of pectin simultaneously. Here, we simplified and optimized sample treatment for HPLC analysis and compared it with the reported literature. Our results provide useful information for choosing appropriate methods for determining the DM and DAc of pectin based on various sample properties and experimental conditions.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Polysaccharides and Plant Cell Walls · Polysaccharides Composition and Applications · Food composition and properties
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Engineering Research Center of Glycoconjugates Ministry of Education, Jilin Provincial Key Laboratory on Chemistry and Biology of Changbai Mountain Natural Drugs, School of Life Sciences, Northeast Normal University, Changchun 130024, China
Funding
Key New Drug Creation and Manufacturing Program · National Natural Science Foundation of China · Fundamental Research Funds for Central Universities
References (29)
Show source-provided references
1. Pectins: Structure, biosynthesis, and oligogalacturonide-related signaling10.1016/S0031-9422(01)00113-3 ↗
2. Industrial Pectins-Sources, Production and Applications10.1016/0144-8617(90)90105-2 ↗
3. Pectin: Cell biology and prospects for functional analysis10.1023/A:1010662911148 ↗
4. Combined HILIC-ELSD/ESI-MS(n) enables the separation, identification and quantification of sugar beet pectin derived oligomers10.1016/j.carbpol.2012.04.058 ↗
5. Innovative enzymatic approach to resolve homogalacturonans based on their methylesterification pattern10.1021/bm300329r ↗
6. FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices10.1016/j.foodchem.2014.12.033 ↗
7. FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit10.1016/S0925-5214(01)00160-0 ↗
8. Polyelectrolyte behaviour and calcium binding properties of sugar beet pectins differing in their degrees of methylation and acetylation10.1016/S1369-703X(03)00037-8 ↗
9. Rheological and Structural Properties of High-Methoxyl Esterified, Low-Methoxyl Esterified and Low-Methoxyl Amidated Pectin Gels10.1111/j.1745-4603.2010.00261.x ↗
10. Dietary pectin with high viscosity lowers plasma and liver cholesterol concentration and plasma cholesteryl ester transfer protein activity in hamsters10.1093/jn/128.11.1944 ↗
11. Chromatographic study of highly methoxylated lime pectins deesterified by different pectin methyl-esterases10.1016/S0378-4347(00)00500-4 ↗
12. Determination of the esterification degree of polygalacturonic acid10.1023/A:1012701219447 ↗
13. Determination of residues of carboxylic acids (mainly galacturonic acid) and their degree of esterification in industrial pectins by colloid titration with Cat-Floc10.1039/an9750000822 ↗
14. FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes10.1016/S0144-8617(98)00057-5 ↗
15. Determining the degree of methylesterification of pectin by ATR/FT-IR: Methodology optimisation and comparison with theoretical calculations10.1016/j.carbpol.2009.07.003 ↗
16. Isolation and structure elucidation of pectic polysaccharide from rose hip fruits (Rosa canina L.)10.1016/j.carbpol.2016.06.031 ↗
17. Determination of the degrees of methylation and acetylation of pectins using a C18 column and internal standards10.1016/S0268-005X(02)00015-2 ↗
18. Rapid HPLC method to screen pectins for heterogeneity in methyl-esterification and amidation10.1016/j.foodhyd.2006.02.003 ↗
19. Gas-chromatographic methods for the assay of pectin methylesterase, free methanol, and methoxy groups in plant tissues10.1021/jf60180a007 ↗
20. Gas chromatography–mass spectrometry method for determining the methanol and acetic acid contents of pectin using headspace solid-phase microextraction and stable isotope dilution10.1016/S0021-9673(03)01293-7 ↗
21. Determination of the degree of esterification and the distribution of methylated and free carboxyl groups in pectins by 1H-N.M.R. spectroscopy10.1016/0008-6215(88)80016-8 ↗
22. Rapid quantification of O-acetyl and O-methyl residues in pectin extracts10.1016/S0008-6215(02)00500-1 ↗
23. Method of pectin esterification determination degree by titrated acidity10.24263/2304-974X-2020-9-2-10 ↗
24. Determination of degree of methylation of food pectins by chromatog raphy10.1002/jsfa.6061 ↗
25. Simple and validated quantitative 1H NMR method for the determination of methylation, acetylation, and feruloylation degree of pectin10.1021/jf502679s ↗
26. Analysis of the monosaccharide components in Angelica polysaccha rides by high performance liquid chromatography10.2116/analsci.21.1177 ↗
27. Sequential structure by 1H NMR as a direct assay for pectinesterase activity10.1016/0008-6215(95)00100-8 ↗
28. Application of enzymes for efficient extraction, modification, and development of functional properties of lime pectin10.1016/j.foodhyd.2014.03.009 ↗
29. Controlled methyl-esterification of pectin catalyzed by cation exchange resin10.1016/j.carbpol.2015.11.005 ↗