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从阿拉卡（萨宾）果实中提取的果胶凝胶的流变行为：酯化度、果胶和钙浓度的影响。

Rheological Behavior of Pectin Gels Obtained from Araçá ( Sabine) Fruits: Influence of DM, Pectin and Calcium Concentrations.

作者信息

Amaral Sarah da Costa, Roux Denis Christophe D, Caton François, Rinaudo Marguerite, Barbieri Shayla Fernanda, Silveira Joana Léa Meira

机构信息

Postgraduate Program in Biochemical Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba 81531-980, Brazil.

University Grenoble Alpes, CNRS, Grenoble INP, LRP, 38000 Grenoble, France.

出版信息

Polymers (Basel). 2022 Aug 12;14(16):3285. doi: 10.3390/polym14163285.

DOI:10.3390/polym14163285
PMID:36015541
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9416100/
Abstract

In this work, purified pectins from Araçá fruits ( Sabine) were obtained and characterized after partial demethylation. On each prepared sample, the carboxylic yield was obtained by titration, the degree of methylation (DM) by H-NMR, and the molecular weight distribution by steric exclusion chromatography (SEC). Then, the gelation ability in the presence of calcium counterions was investigated and related to DM (59-0%); the pectin concentration (2-10 g L); and the CaCl concentration (0.1-1 mol L) used for dialysis. The critical pectin concentration for homogeneous gelation was above 2 g L when formed against 1 mol L CaCl. The elastic modulus (G') increased with pectin concentration following the relationship G'~C in agreement with rigid physical gel network predictions. The purified samples APP and APP-A with DM ≥ 40% in the same conditions released heterogeneous systems formed of large aggregates. Gels formed against lower concentrations of CaCl down to 0.1 mol L had a higher degree of swelling, indicating electrostatic repulsions between charged chains, thus, counterbalancing the Ca cross-linkage. Compression/traction experiments demonstrated that an irreversible change in the gel structure occurred during small compression with an enhancement of the G' modulus.

摘要

在这项工作中，从阿拉卡水果（萨宾）中获得了纯化的果胶，并在部分脱甲基后对其进行了表征。在每个制备的样品上，通过滴定获得羧基产率，通过H-NMR获得甲基化程度（DM），并通过空间排阻色谱法（SEC）获得分子量分布。然后，研究了在钙抗衡离子存在下的凝胶化能力，并将其与DM（59 - 0%）、果胶浓度（2 - 10 g/L）以及用于透析的CaCl浓度（0.1 - 1 mol/L）相关联。当与1 mol/L CaCl形成凝胶时，均匀凝胶化的临界果胶浓度高于2 g/L。弹性模量（G'）随果胶浓度的增加而增加，遵循G'~C的关系，这与刚性物理凝胶网络的预测一致。在相同条件下，DM≥40%的纯化样品APP和APP - A释放出由大聚集体组成的非均相体系。与低至0.1 mol/L的较低浓度CaCl形成的凝胶具有更高的溶胀度，表明带电链之间存在静电排斥，从而抵消了Ca交联。压缩/拉伸实验表明，在小压缩过程中凝胶结构发生了不可逆变化，同时G'模量增强。

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