Modification methods, biological activities and applications of pectin: A review.
Application
Bioactivities
Modification method
Pectin
Structural properties
Journal
International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578
Informations de publication
Date de publication:
31 Dec 2023
31 Dec 2023
Historique:
received:
20
06
2023
revised:
07
10
2023
accepted:
16
10
2023
medline:
24
11
2023
pubmed:
23
10
2023
entrez:
22
10
2023
Statut:
ppublish
Résumé
Pectin is a complex and functionally rich natural plant polysaccharide that is widely used in food, medical, and cosmetic industries. It can be modified to improve its properties and expand its applications. Modification methods for natural pectin can be divided into physical, chemical, enzymatic, and compound methods. Different modification methods can result in modified pectins (MPs) exhibiting different physicochemical properties and biological activities. The objectives of this paper were to review the various pectin modification methods explored over the last decade, compare their differences, summarize the impact of different modification methods on the biological activity and physicochemical properties of pectin, and describe the applications of MPs in food and pharmaceutical fields. Finally, suggestions and perspectives for the development of MPs are discussed. This review offers a theoretical reference for the rational and efficient processing of pectin and the expansion of its applications.
Identifiants
pubmed: 37866576
pii: S0141-8130(23)04420-3
doi: 10.1016/j.ijbiomac.2023.127523
pii:
doi:
Substances chimiques
Pectins
89NA02M4RX
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
127523Informations de copyright
Copyright © 2023 Elsevier B.V. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.