Viscous Properties and Structural Characteristics of Haw Pectin

Abstract

Abstract: Haw pectin showed much higher viscosity than commercially available lemon pectin. On hydrolysis by purified pecinase, both haw and lemon pectin left the pectinase-resistant fractions (Hf and Lf) in a high molecular weight region. DEAE-Sephadex A-25 column chromatography of the resistant fractions showed three peaks (Hf1, 2, 3) for Hf and two peaks (Lf1, 2) for Lf. Acidic fractions Hf3 and Lf3 were structurally similar to each other, but the neutral fractions Hf1 and Lf1 were totally different to constitutional sugar. The structural difference of neutral fractions (Hf1 and Lf1) and presence/absence of acidic fraction corresponding to Hf2 in the pectin molecule might be related to the viscosity of the pectin. Chemical structural analysis by GC and MS showed that the neutral fraction of Hf is an arabinoxyloglucan containing the linkages of Glc(1→3)Xyl and Xyl (1→6)Glc.

Key words: , haw； pectin； viscosity； structure； arabinoxyloglucan；

LI Tuo-Ping, WANG Na, LI Su-Hong, GUO Mei, ZHANG Chen-Yun. Viscous Properties and Structural Characteristics of Haw Pectin[J]. FOOD SCIENCE, 2008, 29(1): 64-68.

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Viscous Properties and Structural Characteristics of Haw Pectin

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