The effect of the degree of esterification on the hydrodynamic properties of citrus pectin

G. A. Morris, T. J. Foster, S. E. Harding

Research output: Contribution to journalArticle

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Abstract

Estimation of the influence of the degree of esterification on the hydrodynamic properties of citrus pectins provides a simple demonstration of how chemical variation can influence structural properties of polysaccharides. Five citrus pectins with average degree of esterification 77.8, 65.0, 53.9, 37.8 and 27.9%, respectively were studied using capillary viscometry, sedimentation velocity, sedimentation equilibrium and size exclusion chromatography coupled to multi-angle laser light scattering (SEC-MALLS). Molecular weights (weight average) for all five pectin samples were within the range 190 000 ± 30 000 g/mol as confirmed by the independent techniques of sedimentation equilibrium and SEC-MALLS. Estimates for the conformation dependent Wales-van Holde (k(s)/[η]) and frictional (f/f0) ratios from the hydrodynamic data clearly indicates increasing chain stiffness with decreasing degree of esterification. It appears that both steric and electrostatic interactions are important in these conformational changes. (C) 2000 Elsevier Science Ltd.

LanguageEnglish
Pages227-235
Number of pages9
JournalFood Hydrocolloids
Volume14
Issue number3
DOIs
Publication statusPublished - May 2000
Externally publishedYes

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Esterification
esterification
Hydrodynamics
Sedimentation
pectins
hydrodynamics
Citrus
Size exclusion chromatography
light scattering
Light scattering
Gel Chromatography
lasers
Lasers
viscometry
Light
biochemical polymorphism
electrostatic interactions
Wales
Viscosity measurement
Polysaccharides

Cite this

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abstract = "Estimation of the influence of the degree of esterification on the hydrodynamic properties of citrus pectins provides a simple demonstration of how chemical variation can influence structural properties of polysaccharides. Five citrus pectins with average degree of esterification 77.8, 65.0, 53.9, 37.8 and 27.9{\%}, respectively were studied using capillary viscometry, sedimentation velocity, sedimentation equilibrium and size exclusion chromatography coupled to multi-angle laser light scattering (SEC-MALLS). Molecular weights (weight average) for all five pectin samples were within the range 190 000 ± 30 000 g/mol as confirmed by the independent techniques of sedimentation equilibrium and SEC-MALLS. Estimates for the conformation dependent Wales-van Holde (k(s)/[η]) and frictional (f/f0) ratios from the hydrodynamic data clearly indicates increasing chain stiffness with decreasing degree of esterification. It appears that both steric and electrostatic interactions are important in these conformational changes. (C) 2000 Elsevier Science Ltd.",
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The effect of the degree of esterification on the hydrodynamic properties of citrus pectin. / Morris, G. A.; Foster, T. J.; Harding, S. E.

In: Food Hydrocolloids, Vol. 14, No. 3, 05.2000, p. 227-235.

Research output: Contribution to journalArticle

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AU - Morris, G. A.

AU - Foster, T. J.

AU - Harding, S. E.

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N2 - Estimation of the influence of the degree of esterification on the hydrodynamic properties of citrus pectins provides a simple demonstration of how chemical variation can influence structural properties of polysaccharides. Five citrus pectins with average degree of esterification 77.8, 65.0, 53.9, 37.8 and 27.9%, respectively were studied using capillary viscometry, sedimentation velocity, sedimentation equilibrium and size exclusion chromatography coupled to multi-angle laser light scattering (SEC-MALLS). Molecular weights (weight average) for all five pectin samples were within the range 190 000 ± 30 000 g/mol as confirmed by the independent techniques of sedimentation equilibrium and SEC-MALLS. Estimates for the conformation dependent Wales-van Holde (k(s)/[η]) and frictional (f/f0) ratios from the hydrodynamic data clearly indicates increasing chain stiffness with decreasing degree of esterification. It appears that both steric and electrostatic interactions are important in these conformational changes. (C) 2000 Elsevier Science Ltd.

AB - Estimation of the influence of the degree of esterification on the hydrodynamic properties of citrus pectins provides a simple demonstration of how chemical variation can influence structural properties of polysaccharides. Five citrus pectins with average degree of esterification 77.8, 65.0, 53.9, 37.8 and 27.9%, respectively were studied using capillary viscometry, sedimentation velocity, sedimentation equilibrium and size exclusion chromatography coupled to multi-angle laser light scattering (SEC-MALLS). Molecular weights (weight average) for all five pectin samples were within the range 190 000 ± 30 000 g/mol as confirmed by the independent techniques of sedimentation equilibrium and SEC-MALLS. Estimates for the conformation dependent Wales-van Holde (k(s)/[η]) and frictional (f/f0) ratios from the hydrodynamic data clearly indicates increasing chain stiffness with decreasing degree of esterification. It appears that both steric and electrostatic interactions are important in these conformational changes. (C) 2000 Elsevier Science Ltd.

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