Effect of sulfation on the physicochemical and biological properties of citrus pectins

被引：52

作者：

Bae, In Young ^{[1
]}

Joe, Yu Na ^{[1
]}

Rha, Hyun Jae ^{[1
]}

Lee, Suyong ^{[2
]}

Yoo, Sang-Ho ^{[2
]}

Lee, Hyeon Gyu ^{[1
]}

机构：

[1] Hanyang Univ, Dept Food & Nutr, Seoul 133791, South Korea

[2] Sejong Univ, Dept Food Sci & Technol, Seoul 143747, South Korea

来源：

FOOD HYDROCOLLOIDS | 2009年 / 23卷 / 07期

关键词：

Pectin; Sulfation; Antimicrobial effect; Anticoagulant activity; ANTICOAGULANT ACTIVITY; BETA-GLUCAN; DERIVATIVES; GALACTOMANNAN;

D O I：

10.1016/j.foodhyd.2009.02.013

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Citrus pectins were subjected to chemical modification, specifically sulfation, and the antimicrobial and anticoagulant activities of the derivative were investigated. Compared to native pectin, the FT-IR spectra of the derivative showed two new absorption bands at 1250 cm(-1) (S=O) and 810 cm(-1) (C-O-S), implying that the pectin was successfully sulfated. The degree of substitution was also determined to be 0.15 by elemental analysis. In theological measurements, sulfation gave rise to significant reduction of viscosity of pectin. Moreover, the pectin derivative exhibited improved antimicrobial effects against Bacillus cereus and Vibrio fischeri and the anticoagulant activity, which increased in a concentration-dependent manner. These results demonstrated that the incorporation of sulfate groups into the pectin structure appeared to play an important role in improving its biological activities. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1980 / 1983

页数：4

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