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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, Skolan för kemi, bioteknologi och hälsa (CBH), Kemi, Glykovetenskap. 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 (engelsk)Inngår i: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 214, s. 250-258Artikkel i tidsskrift (Fagfellevurdert) 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.

sted, utgiver, år, opplag, sider
Elsevier, 2019. Vol. 214, s. 250-258
Emneord [en]
Myrtaceae family, Pectin, NMR analysis, Rheology, HPSEC-MALLS-RI
HSV kategori
Identifikatorer
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
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QC 20190426

Tilgjengelig fra: 2019-04-26 Laget: 2019-04-26 Sist oppdatert: 2019-04-26bibliografisk kontrollert

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