Molecular parameters of low methoxylated pectin affected by gelation with copper and cadmium cations

In this study, the changes in the pectin fractions after gelling with copper and cadmium cation in the water solution were analyzed by asymmetrical flow field flow fractionation coupled with multi-angle light scattering detector. Content of cadmium in pectin fractions were measured by hyphenated inductively coupled plasma mass spectrometer. Two fractions of native pectin were obtained, which were eluted through the normal mode. The average radius of gyration for these fractions was 593 and 671 nm, respectively. After ionotropic induced gelation of pectin, the fractionation takes place on steric mode. Size of pectin complexes reduces in the second fraction and the new fraction is created. Complexes with both cation metals have both concentration and time dependent the molecular characteristic. The increase of metal concentration leads to small sizes of complexes in the second fraction. The size is growing with the time due to partial aggregation. The content of the bounded cadmium is highest in the first fraction and rise with the time.Graphical abstract
Source: Bioactive Carbohydrates and Dietary Fibre - Category: Food Science Source Type: research