Determination of random- and blockwise-type de-esterified pectins by capillary zone electrophoresis

被引：10

作者：

Jiang, CM

Wu, MC

Chang, WH

Chang, HM ^{[1
]}

机构：

[1] Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 10617, Taiwan

[2] Natl Kaohsiung Inst Marine Technol, Dept Seafood Sci, Kaohsiung 811, Taiwan

[3] Natl Pingtung Univ Sci & Technol, Dept Food Sci, Pingtung 91201, Taiwan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 11期

关键词：

degree of esterification; random-type de-esterified pectin; blockwise-type de-esterified pectin; capillary zone electrophoresis;

D O I：

10.1021/jf0105642

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Capillary zone electrophoresis (CZE),was employed to determine the correlations between migration time and degree of esterification (DE) of pectinesterase-de-esterified pectins (PDPs) and alkaline-de-esterified pectins (ADPs) using 50 mM phosphate buffer (pH 6.5) as carrier electrolyte solution and 15 KV as applied voltage. Results showed that pectins with higher DEs exhibited shorter migration times. Linear correlation (r = 0.995) between migration time and DE of ADPs was observed, whereas down-curve correlation in PDPs was observed, regardless of the capillary length used (effective length, 30 and 60 cm). In addition, PDP appeared to migrate faster than ADP with,the same DE under the same experimental conditions.

引用

页码：5584 / 5588

页数：5

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