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Modification of Pectin
Pectin can be modified in order to achieve desired formulations such as gels, 3-D
matrices, films and micro-/nano-particles. This can be studied by dividing the whole
domain into two categories: (1) Developing new technologies for pectin isolation,
purification, and characterization and (2) Modification of pectin macromolecules
using physical, chemical and enzymatic methods. In terms of developing new technologies, various methods have been put forward by the workers and these are summarized below:
Developing New Technologies
Pulsed Electric Field Assisted Extraction (or PEF)
PEF has received a good response recently and has been employed in food and agro
based industries food industry to inactive enzymes and pathogenic microorganisms
in order to improve the quality and shelf life stability of milk, fruit juice, or wine
(Jaeger et al. 2009). In a study by Ma and Wang (2013), PEF technology was used
to modify the sugar beet pectin. The treatment chamber consisted of two parallel
stainless-steel plate electrodes and a tubular Teflon. In order to enhance the electric
field, Teflon was placed parallel to the planar electrode. The Pectin solutions of
25 gLA were pumped by peristaltic pumps. The pulse intensities 18, 24 and
30 kV cm were applied respectively. After PEF treatments, the samples were ovendried and finely ground and analysed for the modifications. It has been reported that
physicochemical properties of the chitosan and corn-starch showed variations with
regards to electric field intensity, pulse width, and number of pulses (Han et al.
2009). In case of pectin, PEF increased the DE of pectin derivatives significantly
with the intensity varying from 18 to 30 kVcm
−1
. It also increased the thermal stability of the modified pectin as compared to the native one.
Enzyme-Assisted Extraction (or EAE)
This method has already been discussed above. The method has been found to be
effective in extracting as well as modifying the pectin. With respect to modifications, a study of de-esterification of commercial HM pectin into LM using a synergistic application of high hydrostatic pressure and pectin methyl esterase (PME)
enzyme was conducted by Zhao et al. (2015). Similarly, Zykwinska et al. (2008)
also reported that LM pectin can be obtained from HM pectin source by incorporating PME alongside cellulases and proteases into the Enzyme assisted extraction
process.
Pectin
Modification of Pectin
Pectin can be modified in order to achieve desired formulations such as gels, 3-D
matrices, films and micro-/nano-particles. This can be studied by dividing the whole
domain into two categories: (1) Developing new technologies for pectin isolation,
purification, and characterization and (2) Modification of pectin macromolecules
using physical, chemical and enzymatic methods. In terms of developing new technologies, various methods have been put forward by the workers and these are summarized below:
Developing New Technologies
Pulsed Electric Field Assisted Extraction (or PEF)
PEF has received a good response recently and has been employed in food and agro
based industries food industry to inactive enzymes and pathogenic microorganisms
in order to improve the quality and shelf life stability of milk, fruit juice, or wine
(Jaeger et al. 2009). In a study by Ma and Wang (2013), PEF technology was used
to modify the sugar beet pectin. The treatment chamber consisted of two parallel
stainless-steel plate electrodes and a tubular Teflon. In order to enhance the electric
field, Teflon was placed parallel to the planar electrode. The Pectin solutions of
25 gLA were pumped by peristaltic pumps. The pulse intensities 18, 24 and
30 kV cm were applied respectively. After PEF treatments, the samples were ovendried and finely ground and analysed for the modifications. It has been reported that
physicochemical properties of the chitosan and corn-starch showed variations with
regards to electric field intensity, pulse width, and number of pulses (Han et al.
2009). In case of pectin, PEF increased the DE of pectin derivatives significantly
with the intensity varying from 18 to 30 kVcm
−1
. It also increased the thermal stability of the modified pectin as compared to the native one.
Enzyme-Assisted Extraction (or EAE)
This method has already been discussed above. The method has been found to be
effective in extracting as well as modifying the pectin. With respect to modifications, a study of de-esterification of commercial HM pectin into LM using a synergistic application of high hydrostatic pressure and pectin methyl esterase (PME)
enzyme was conducted by Zhao et al. (2015). Similarly, Zykwinska et al. (2008)
also reported that LM pectin can be obtained from HM pectin source by incorporating PME alongside cellulases and proteases into the Enzyme assisted extraction
process.
Pectin