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Pectins from the pulp of gabiroba (Campomanesia xanthocarpa Berg): Structural characterization and rheological behavior
Univ Fed Parana, Biochem & Mol Biol Dept, BR-81531980 Curitiba, Parana, Brazil..
Univ Fed Parana, Biochem & Mol Biol Dept, BR-81531980 Curitiba, Parana, Brazil..
KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Chemistry, Glycoscience. Univ Florida, Dept Entomol & Nematol, Gulf Coast Res & Educ Ctr GCREC UF, Wimauma, FL USA..ORCID iD: 0000-0002-8533-1022
Univ Fed Parana, Biochem & Mol Biol Dept, BR-81531980 Curitiba, Parana, Brazil..
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2019 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 214, p. 250-258Article in journal (Refereed) Published
Abstract [en]

The pulp of gabiroba fruits was submitted to a hot water extraction, giving rise to a crude pectin named GW. GW was shown to be composed mainly of arabinose (54.5%), galacturonic acid (33.5%), galactose (7.6%), and rhamnose (1.6%). GW was characterized by chromatographic and spectroscopic methods indicating the presence of homogalacturonans (HG) with a degree of methyl-esterification (DM) of 60% and rhamnogalacturonans I (RG-I). HG domain represents 31.9% and RG-I domain 65.3%. Furthermore, GW was submitted to sequential fractionation methods, giving rise to GWP-TEP fraction, structurally characterized by the predominance of HG regions, and confirmed by NMR analysis. The rheological behavior of GW was analyzed at 1%, 3%, and 5% (w/v) concentration with 0.1 mol L-1 NaCl. All samples showed shear thinning behavior. In the oscillatory measurements, the 1% GW showed a liquid-like behavior, while the 3% presented a concentrated solution behavior and the 5% GW a gel behavior.

Place, publisher, year, edition, pages
Elsevier, 2019. Vol. 214, p. 250-258
Keywords [en]
Myrtaceae family, Pectin, NMR analysis, Rheology, HPSEC-MALLS-RI
National Category
Polymer Chemistry
Identifiers
URN: urn:nbn:se:kth:diva-249839DOI: 10.1016/j.carbpol.2019.03.045ISI: 000462586900028Scopus ID: 2-s2.0-85063107831OAI: oai:DiVA.org:kth-249839DiVA, id: diva2:1307279
Note

QC 20190426

Available from: 2019-04-26 Created: 2019-04-26 Last updated: 2019-04-26Bibliographically approved

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