Preparation and characterization of pectin hydroxamates from citrus Unshiu peels
- Authors
- Bae, In-young; Rha, Hyun-jae; Lee, Suyong; Lee, Hyeongyu
- Issue Date
- Sep-2011
- Keywords
- Ft-ir; Hydroxamic acid; Pectin; Unshiu orange peel; Water solubility
- Citation
- Journal of Excipients and Food Chemicals, v.2, no.3, pp.89 - 94
- Indexed
- SCOPUS
- Journal Title
- Journal of Excipients and Food Chemicals
- Volume
- 2
- Number
- 3
- Start Page
- 89
- End Page
- 94
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/167626
- ISSN
- 2150-2668
- Abstract
- Pectin was extracted from unshiu orange (Citrus unshiu) peels and was subjected to chemical modification using hydroxamic acid. The structural and physical properties of the resulting derivatives were investigated as a function of hydroxamic acid content (4.68-9.58%). The extracted unshiu orange pectin showed 66.8% degree of esterification, 787.5 mg/g galacturonic acid, and 92 mg/g neutral sugars, which were composed of arabinose (53%), galactose (35%), glucose (5%), rhamnose (5%), and fructose (2%). Compared to the native pectin, the FT-IR spectra of the hydroxamic acid derivatives showed two new absorption bands at 1,646 cm -1 (C=O) and 1,568 cm -1 (N-H). Specifically, the pectin derivatives with more hydroxamic acids were shown to have enhanced water solubility, upto two-fold higher than that of the native pectin. Thus, the introduction of hydroxamic acid into the pectin structure appears to be a useful tool for improving the solubility of pectin.
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