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Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin |
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| Authors: | Jittra Singthong Steve W Cui Suwayd Ningsanond H Douglas Goff |
| Institution: | aSchool of Food Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand bFood Research Program, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ont., Canada N1G 5C9 cDepartment of Food Science, University of Guelph, Guelph, Ont., Canada N1G 2W1 |
| Abstract: | Pectins extracted from Krueo Ma Noy (Cissampelos pareira) leaves mainly consisted of galacturonic acid with trace amount of neutral sugars. The dominant structure of Krueo Ma Noy pectin was established as a 1,4-linked  -D-galacturonan by a combination of carboxyl reduction and methylation analysis, and confirmed by FT-IR spectroscopy. The degree of esterification of Krueo Ma Noy pectins was 41.7 and 33.7% for crude and dialyzed pectins, respectively. Krueo Ma Noy pectin has an average molecular weight of 55 kDa, radius of gyration of 15.2 nm and intrinsic viscosity of 2.3 dl/g. Krueo Ma Noy pectin exhibited gelling properties in aqueous solutions at 0.5% (w/v) at 5 °C. Gels were formed at concentrations of 1.0% (w/v) and above even at room temperature. The gel strength, melting point, and melting enthalpy of Krueo Ma Noy pectin increased with polysaccharide concentration. |
| Keywords: | Krueo Ma Noy pectin Cissampelos pareira FT-IR spectroscopy Degree of esterification HPSEC DSC |
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