The effect of biopolymer-water interaction on relaxation phenomena in blackcurrant pectin solutions. (30th July 2022)

• Record Type: Journal Article
• Authors: Pancerz, Michał; Kruk, Joanna; Witek, Magdalena; Ptaszek, Anna
• Is Part Of: Food chemistry. Volume 383(2022)
• Publication Date: 2022-07-30
• Subjects: Blackcurrant -- Intrinsic viscosity -- Membrane osmometry -- Polyelectrolyte -- NMR; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132600
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Blackcurrant may be a useful source of pectin in food products. Blackcurrant pectin exhibits polyelectrolyte behaviour. Overlap concentration for blackcurrant pectin is 0.43 g·dL −1 . Blackcurrant pectin has a very strong intermolecular effect. Abstract: Pectin is commonly used food additive. Depends on the source of the acquisition, its properties may vary significantly, therefore pectin obtained from different sources may be used for various purposes. Little information can be found about the properties of blackcurrant pectin. Therefore, the aim of this study was to investigate blackcurrant pectin properties, with particular emphasis on biopolymer behaviour in aqueous solutions. Applied water extraction resulted in a water-soluble fraction of pectin with M w = 115.75 kg · mol - 1 . Aqueous solutions of obtained polysaccharides was tested with various methods (membrane osmometry, DLS, NMR, viscosity tests) that allowed for a comprehensive description of biopolymer-biopolymer and biopolymer-water interactions in both, dilute and semidilute regime. Blackcurrant pectin exhibits behaviour characteristic for polyelectrolytes. The analysis of the obtained results shows that, despite its low molecular weight, obtained pectin has a highly branched structure, which influences strong intermolecular interactions in solutions.