Pectic polysaccharides from purple passion fruit peel: A comprehensive study in macromolecular and conformational characterizations.

Conformational behavior Macromolecular dimension Passiflora edulis Sims f. edulis Pectic polysaccharides Purple passion fruit peel Ultrasonic-aided ammonium oxalate extraction

Journal

Carbohydrate polymers
ISSN: 1879-1344
Titre abrégé: Carbohydr Polym
Pays: England
ID NLM: 8307156

Informations de publication

Date de publication:
01 Feb 2020
Historique:
received: 03 08 2019
revised: 16 09 2019
accepted: 29 09 2019
entrez: 13 12 2019
pubmed: 13 12 2019
medline: 13 12 2019
Statut: ppublish

Résumé

A polysaccharide (PFPP) from purple passion fruit peel was optimally extracted, with the highest yield (10.05%, w/w) obtained under 35 °C extraction temperature, 240 W ultrasonic power, 65:1 mL/g liquid-to-solid ratio, 0.6% (w/v) ammonium oxalate, 30 min extraction time and pH 2.0. According to composition analyses, pectic PFPP and its fractions (PFPP-10, -15 and -20) were revealed as linear homogalacturonans interrupted by rhamnogalacturonan I in different lengths and extensities, where low esterification degrees (35.35-39.66%) were indicated via FT-IR. Furthermore, based on macromolecular models, comprehensive analyses on macromolecular and conformational characterizations of PFPP fractions were conducted quantitatively through, e.g., shape factor (1.42-1.79), Mark-Houwink-Sakurada exponent (0.55-0.74), conformational power-law exponent (0.52-0.58), fractal dimension (1.72-1.94) and persistence length (6.73-13.47 nm). Therefore, different semi-flexible coil conformations were proposed schematically, where lower molecular-weight PFPP fractions were less flexible. This could provide a molecular basis for precise re-utilizations of PFPP in food and pharmaceutical industries.

Identifiants

DOI: 10.1016/j.carbpol.2019.115406 PMID: 31826397
pubmed: 31826397
pii: S0144-8617(19)31073-2
doi: 10.1016/j.carbpol.2019.115406
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

115406

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Rui Guo (R)

Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Sen Tian (S)

Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Xujiao Li (X)

Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Xuejiao Wu (X)

Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Xin Liu (X)

Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Deshun Li (D)

Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai 201403, China.

Yanfang Liu (Y)

Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai 201403, China.

Lianzhong Ai (L)

School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Zibo Song (Z)

Yunnan Maoduoli Group Food Co., Ltd., Yuxi 653100, China.

Yan Wu (Y)

Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: wuy@sjtu.edu.cn.

Classifications MeSH