Partially hydrolyzed pectin extracted from passion fruit peel: Molar mass and physicochemical properties

Publication date: Available online 2 December 2019Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Fernanda Aline de Moura, Fernanda Teixeira Macagnan, Carmen Lúcia de Oliveira Petkowicz, Leila Picolli da SilvaAbstractHydrolysis of polysaccharides produces low molecular weight carbohydrates with singular physicochemical characteristics, depending on the source of polysaccharide and on the hydrolysis process. The aim of this study was to partially hydrolyze the pectin obtained from passion fruit peel and to determine its molar mass and physicochemical properties. 0.25N HCl at 60 °C for 2, 3 or 4 h was used for the hydrolysis. Molar mass, uronic acid content, water holding capacity, fat absorption capacity, and cation binding capacity were assessed. Partially hydrolyzed pectins revealed lower molar mass than the unhydrolyzed pectin, with further reductions as reaction time increased. Acid hydrolysis reduced water holding capacity and cation binding, but it increased fat absorption capacity with 2 h of reaction.Graphical abstract
Source: Bioactive Carbohydrates and Dietary Fibre - Category: Food Science Source Type: research