Effect of solution pulsed plasma process on the degradation and physicochemical properties of pectin. (March 2023)
- Record Type:
- Journal Article
- Title:
- Effect of solution pulsed plasma process on the degradation and physicochemical properties of pectin. (March 2023)
- Main Title:
- Effect of solution pulsed plasma process on the degradation and physicochemical properties of pectin
- Authors:
- Hu, Wenze
Li, Pu
Guo, Dongxu
Zhang, Baiqing
Tao, Dongbing
Li, Jinfeng
Zhong, Weitian
Zang, Hui
Xu, Yufeng
Ma, Fengming - Abstract:
- Abstract: Pectin was degraded by solution pulsed plasma (SPP). The impacts of discharge voltage and the distance between the electrodes on pectin degradation and its steady shear flow behavior and characterization were investigated. The results showed that the influence of the discharge voltage was higher than that of the distance between the electrodes. The stronger discharge voltage and the narrower distance between the electrodes presented the lower intrinsic viscosity, the greater shear-thinning capacities, and the stronger viscoelastic behavior. FT-IR and 1 H NMR analysis demonstrated that SPP treatment did not damage the main structure of pectin. XRD, SEM and HPSEC-MALL analysis revealed that the crystallinity, Mw and z 1/2 of pectin gradually decreased with the increasing discharge voltage and decreasing the distance between the electrodes. The depolymerized pectin molecules exhibited a hard sphere conformation in the aqueous solution. A higher degradation effect had a greater influence on the conformation of pectin. Graphical abstract: Image 1 Highlights: SPP treatment enhanced shear-thinning capacity and viscoelastic behavior. SPP degradation destroyed crystal structure. SPP decreased the Mw and z 1/2 and increased sphere conformation stiffness. The influence of discharge voltage higher than the distance between the electrodes.
- Is Part Of:
- Food hydrocolloids. Volume 136:Part A(2023)
- Journal:
- Food hydrocolloids
- Issue:
- Volume 136:Part A(2023)
- Issue Display:
- Volume 136, Issue A (2023)
- Year:
- 2023
- Volume:
- 136
- Issue:
- A
- Issue Sort Value:
- 2023-0136-NaN-0000
- Page Start:
- Page End:
- Publication Date:
- 2023-03
- Subjects:
- plasma -- Degradation -- Pectin -- Rheological properties -- Characterization
Hydrocolloids -- Periodicals
Food additives -- Periodicals
Colloïdes -- Périodiques
Aliments -- Additifs -- Périodiques
Colloids
Food additives
Periodicals
Electronic journals
664.06 - Journal URLs:
- http://www.sciencedirect.com/science/journal/0268005X ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodhyd.2022.108236 ↗
- Languages:
- English
- ISSNs:
- 0268-005X
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.556000
British Library DSC - BLDSS-3PM
British Library STI - ELD Digital store - Ingest File:
- 24414.xml