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Innovative Approach to Modify Citrus Pectin Using Magneto-Induced Electric Fields
Pectin, a natural polysaccharide, plays a significant role in the structural integrity of plants, particularly within their cell walls. It is primarily composed of homogalacturonan and rhamnogalacturonan I, which lend to its complex structure among various polysaccharides found in nature.
This macromolecule is increasingly recognized for its versatility, serving multiple roles such as a thickener, stabilizer, gel agent, and dietary fiber in food products. However, native pectin, with its high molecular weight and low solubility, often limits its practical applications. As a result, modifications are necessary to enhance its functionality; yet, traditional modification techniques can raise concerns regarding health and safety.
A recent study published in Food Physics highlights groundbreaking research conducted by a team at Dongguan University of Technology. They employed magneto-induced electric field (MIEF) technology to analyze the effects on structural and rheological properties of citrus pectin across various pH levels.
According to lead researcher Jing-kun Yan, MIEF technology, initially discovered for use in engines, impacts materials through non-thermal and thermal effects, offering potential for disinfection and polysaccharide modification. Yan elaborates on the dual benefit of MIEF: it not only boosts reaction efficiency through thermal energy but also enhances the movement of charged particles within samples, thereby improving chemical reaction rates and yields.
The team’s findings indicate significant changes in the properties of citrus pectin (CP) at pH levels of 4.0, 7.0, and 10.0, where the molecular weight, degree of esterification, and galacturonic acid content decreased with MIEF intervention. Yan noted that at lower pH levels, the treatment resulted in fractures in the side chains of CP, while at a pH of 10.0, the main chain experienced breaks. This modification led to improved fluid behaviors and viscoelastic properties due to greater entanglement among the neutral sugar side chains.
The research not only presents a novel green modification method for citrus pectin but also opens new avenues for its application in the development of functional foods.
More information: Ming-Yu Jin et al, Effect of magneto-induced electric field on the physicochemical, structural, and rheological properties of citrus pectin at different pH values, Food Physics (2024). DOI: 10.1016/j.foodp.2024.100021
Source
phys.org