Results 231 to 240 of about 100,894 (310)

Effect of glycosylation with apple pectin, citrus pectin, mango pectin and sugar beet pectin on the physicochemical, interfacial and emulsifying properties of coconut protein isolate

Food Research International, 2022
The present study aimed to investigate the effect of glycosylation with four different sources of pectin on the structural, interfacial and emulsifying properties of coconut protein isolate (CPI). The conjugates achieved the degree of graft of 59.11%, 52.
Jun Xi, Wenxue Chen, Haiming Chen
exaly   +2 more sources

Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions

Food Chemistry, 2020
In this study, we selected two most commonly-available commercial pectin, i.e. citrus pectin and apple pectin as the grafting polysaccharides to prepare soy protein isolate-pectin conjugates.
Furong Hou, Weijun Chen, Song Miao
exaly   +2 more sources

Pectin in biomedical and drug delivery applications: A review.

International Journal of Biological Macromolecules, 2021
Natural macromolecules have attracted increasing attention due to their biocompatibility, low toxicity, and biodegradability. Pectin is one of the few polysaccharides with biomedical activity, consequently a candidate in biomedical and drug delivery ...
De-qiang Li, Jun Li, Huilin Dong, Xin Li, Jia-qi Zhang, S. Ramaswamy, Feng Xu   +6 more
semanticscholar   +1 more source

Modification methods, biological activities and applications of pectin: A review.

International Journal of Biological Macromolecules, 2023
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
Yuanyuan Yue, Botao Wang, Wenxia Xi, Xin Liu, Sheng Tang, Xiang Tan, Guijie Li, Linhua Huang, Ya Liu, Junying Bai   +9 more
semanticscholar   +1 more source

An overview of microbial enzymatic approaches for pectin degradation.

International Journal of Biological Macromolecules, 2023
Pectin, a complex natural macromolecule present in primary cell walls, exhibits high structural diversity. Pectin is composed of a main chain, which contains a high amount of partly methyl-esterified galacturonic acid (GalA), and numerous types of side ...
Jin Li, Chao Peng, Aihua Mao, Mingqi Zhong, Zhong Hu   +4 more
semanticscholar   +1 more source

Egg-box model-based gelation of alginate and pectin: A review.

Carbohydrate Polymers, 2020
Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties.
L. Cao, W. Lu, A. Mata, K. Nishinari, Yapeng Fang   +4 more
semanticscholar   +1 more source

A critical review of RG-I pectin: sources, extraction methods, structure, and applications

Critical reviews in food science and nutrition, 2023
In recent years, RG-I pectin isolated by low-temperature alkaline extraction methods has attracted the attention of a large number of researchers due to its huge health benefits. However, studies on other applications of RG-I pectin are still lacking. In
Hui Niu, Zuman Dou, Keke Hou, Wenduo Wang, Xianxiang Chen, Xianwei Chen, Haiming Chen, Xiong Fu   +7 more
semanticscholar   +1 more source

The role of surface functional groups of pectin and pectin-based materials on the adsorption of heavy metal ions and dyes.

Carbohydrate Polymers, 2022
Natural macromolecules have been used to adsorb pollutants including heavy metal ions and organic dyes due to low-cost, accessible, biodegradable, and eco-friendly advantages. Pectin, an important natural polymer, possesses abundant carboxyl and hydroxyl
Jun Li, Zai-lei Yang, T. Ding, Yijia Song, Hai-chao Li, De-qiang Li, Sheng Chen, Feng Xu   +7 more
semanticscholar   +1 more source

Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil

Food Hydrocolloids, 2020
The aim of this study was to prepare the pectin films activated by marjoram essential oil-loaded nanoemulsions (NE) and Pickering emulsions (PE). Low molecular surfactant of Tween 80 and blend of whey protein isolate (WPI) and inulin were used for ...
H. Almasi, S. Azizi, Sajed Amjadi
semanticscholar   +1 more source

Analysis of mixtures of pectins and amidated pectins

Carbohydrate Polymers, 1989
Abstract Amidated pectins and non-amidated pectins are transformed by saponification into amidated pectic acid and pectic acid. By heat treatment under alkaline conditions only amidated pectic acid is depolymerized and can be separated from the high-molecular pectic acid by gel-filtration. On this basis the composition of mixtures can be analysed.
Reitsma, J.C.E., Pilnik, W.
openaire   +1 more source