Journal
JOURNAL OF FOOD ENGINEERING
Volume 234, Issue -, Pages 98-107Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2018.04.016
Keywords
Ultrasonic degradation; Pectin modification; Structure; Bioactivity; Extraction
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Funding
- National Key Research and Development Program of China [2016YFD0400301]
- Key Research and Development Program of Zhejiang Province [2017C02015]
- National Science Foundation of China [31371872]
- China Scholarship Council (CSC)
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Recently modified pectin (MP) showed improved functional properties and bioactivities than the native one. Ultrasound, as one of the green technologies, was investigated to degrade and modify bioploymers with high efficiency and low cost. In an aqueous system with pectin, ultrasonication creates localized high temperature and pressure spots, and produces microjets and free radicals, which contribute to modify the structural, functional, and bioactive properties of pectin. The factors influencing pectin modification include ultrasound frequency, power intensity, temperature, treatment time and duty cycle. Precise control of these parameters is critical for ultrasound technology to produce products with consistent and predictable properties. This work summarizes recent advances in applications of power ultrasound technology in oriented degradation and modification of pectin. Different degradation processing situations and the degradation phenomena of pectin during extraction have been reviewed. Furthermore, future trends to better utilize this green technology have also been purposed. (C) 2018 Elsevier Ltd. All rights reserved.
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