A Novel Pectin Material: Extraction, Characterization and Gelling Properties

A novel pectin was acid extracted from chickpea husk (CHP). CHP presented a 67% (w/w) of galacturonic acid, an intrinsic viscosity of 374 mL/g and a viscosimetric molecular weight of 110 kDa. Fourier transform infrared spectroscopy spectrum of CHP indicated a degree of esterification of about 10%. T...

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Autores principales: Urias-Orona, Vania, Rascón-Chu, Agustin, Lizardi-Mendoza, Jaime, Carvajal-Millán, Elizabeth, Gardea, Alfonso A., Ramírez-Wong, Benjamín
Formato: Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2010
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2996777/
https://www.ncbi.nlm.nih.gov/pubmed/21152294
http://dx.doi.org/10.3390/ijms11103686
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author Urias-Orona, Vania
Rascón-Chu, Agustin
Lizardi-Mendoza, Jaime
Carvajal-Millán, Elizabeth
Gardea, Alfonso A.
Ramírez-Wong, Benjamín
author_facet Urias-Orona, Vania
Rascón-Chu, Agustin
Lizardi-Mendoza, Jaime
Carvajal-Millán, Elizabeth
Gardea, Alfonso A.
Ramírez-Wong, Benjamín
author_sort Urias-Orona, Vania
collection PubMed
description A novel pectin was acid extracted from chickpea husk (CHP). CHP presented a 67% (w/w) of galacturonic acid, an intrinsic viscosity of 374 mL/g and a viscosimetric molecular weight of 110 kDa. Fourier transform infrared spectroscopy spectrum of CHP indicated a degree of esterification of about 10%. The CHP-calcium system formed ionic gels with a storage (G′) modulus of 40 Pa and gel set time (G′ > G″) of 3 min at 1% (w/v), and a G′ of 131 Pa and gel set time of 1 min at 2% (w/v). The G′ of CHP gels was not greatly affected by temperature. The results attained suggest that chickpea husk can be a potential source of a gelling pectin material.
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spelling pubmed-29967772010-12-08 A Novel Pectin Material: Extraction, Characterization and Gelling Properties Urias-Orona, Vania Rascón-Chu, Agustin Lizardi-Mendoza, Jaime Carvajal-Millán, Elizabeth Gardea, Alfonso A. Ramírez-Wong, Benjamín Int J Mol Sci Communication A novel pectin was acid extracted from chickpea husk (CHP). CHP presented a 67% (w/w) of galacturonic acid, an intrinsic viscosity of 374 mL/g and a viscosimetric molecular weight of 110 kDa. Fourier transform infrared spectroscopy spectrum of CHP indicated a degree of esterification of about 10%. The CHP-calcium system formed ionic gels with a storage (G′) modulus of 40 Pa and gel set time (G′ > G″) of 3 min at 1% (w/v), and a G′ of 131 Pa and gel set time of 1 min at 2% (w/v). The G′ of CHP gels was not greatly affected by temperature. The results attained suggest that chickpea husk can be a potential source of a gelling pectin material. Molecular Diversity Preservation International (MDPI) 2010-09-28 /pmc/articles/PMC2996777/ /pubmed/21152294 http://dx.doi.org/10.3390/ijms11103686 Text en © 2010 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0 This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Communication
Urias-Orona, Vania
Rascón-Chu, Agustin
Lizardi-Mendoza, Jaime
Carvajal-Millán, Elizabeth
Gardea, Alfonso A.
Ramírez-Wong, Benjamín
A Novel Pectin Material: Extraction, Characterization and Gelling Properties
title A Novel Pectin Material: Extraction, Characterization and Gelling Properties
title_full A Novel Pectin Material: Extraction, Characterization and Gelling Properties
title_fullStr A Novel Pectin Material: Extraction, Characterization and Gelling Properties
title_full_unstemmed A Novel Pectin Material: Extraction, Characterization and Gelling Properties
title_short A Novel Pectin Material: Extraction, Characterization and Gelling Properties
title_sort novel pectin material: extraction, characterization and gelling properties
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2996777/
https://www.ncbi.nlm.nih.gov/pubmed/21152294
http://dx.doi.org/10.3390/ijms11103686
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