期刊
FOOD CHEMISTRY
卷 309, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125768
关键词
Pectin; Amidation; Amino acids; Characterization; Cytotoxicity
资金
- National Natural Science Foundation of China [31571875, 31660488]
- Research Program of State Key Laboratory of Food Science and Technology, Nanchang University [SKLF-ZZA-201608]
- Support Program for Outstanding Youth Talents in Jiangxi Province [20171BCB23026]
There is interest in extending the functionality of natural polymers using simple chemical derivatization methods. In this study, the ability of pectin to react with various amino acids (40 degrees C) in aqueous solution without a catalyst was investigated, including glutamic acid, glycine, cysteine, lysine, and arginine. Only glycine, lysine, and arginine could form conjugates with pectin under these conditions. Amino acid-amidated pectin (AAAP) conjugates with a degree of amidation of 6.50% were prepared and characterized using elemental analysis, FTIR, and H-1 NMR. Size exclusion chromatography combined with multiangle light scattering and refractive index detection indicated pectin degradation occurred during the reaction. These results were supported by measurements of apparent viscosities. Scanning electron microscopy showed appreciable differences among the surface topographies of samples. Cell culture experiments showed the AAAP conjugates exhibited no cytotoxic effects. Our results suggested the AAAP conjugates may be suitable for use as new functional ingredients in food industry.
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