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Physico‐Chemical Characterization of Pectic Polysaccharides from Various Sources Obtained by Steam Assisted Flash Extraction (SAFE)
Author(s) -
Muhidinov Zayniddin,
Teshaev Khurshed,
Jonmurodov Abduvaly,
Khalikov Djurabay,
Fishman Marshall
Publication year - 2012
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.201100108
Subject(s) - pectin , molar mass , chemistry , molar mass distribution , polysaccharide , chromatography , extraction (chemistry) , food science , nuclear chemistry , organic chemistry , polymer
Pectic polysaccharides (PP) have been isolated from a variety of sources and characterized by their yield, anhydrogalacturonic (AGA) content, degree of methyl esterification (DE) and microgel (MG) content. Molar mass and mass distribution (MMD) were analyzed by high performance size‐exclusion chromatography (HPSEC) coupled with pressure differential viscosity (PDV) and differential refractive index (DRI) detectors. Results were grouped according to the DE of the PP. Among sources of lower methylated (LM) pectins, apricot pectin had the highest weight average molar mass (M w ) followed by apple pectin. Among high methylated (HM) pectins, pumpkin pectin had the highest value of M w followed by tangerine and lemon pectins. All pectins studied were found to have bi‐modal distribution as indicated by their molar mass calibration curves. Apple pectin was the most polydisperse whereas pumpkin pectin was the least polydisperse as indicated by M w /M n , where M n is the number average molar mass.