Purification of pectin from apple pomace juice by using sodium caseinate and characterisation of their binding by isothermal titration calorimetry
Purification of pectin from apple pomace juice by using sodium caseinate and characterisation of their binding by isothermal titration calorimetry
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DOI：
10.1016/j.foodhyd.2012.02.019
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发表时间：
2012-10-01
影响因子：
10.7
通讯作者：
Deleu, Magali
中科院分区：
文献类型：
--
作者：
Emaga, Thomas Happi;Garna, Haikel;Deleu, Magali
采用等温滴定量热法（ITC）研究了不同pH值（2、3、3.5）下酪蛋白酸钠与果胶的结合情况，并比较了两种纯化工艺（酪蛋白酸钠和乙醇）对果胶的纯化效果。结果表明，ITC滴定证实了酪蛋白酸盐和果胶之间的相互作用在pH 3和3.5的存在。的相互作用描绘了两个相互依赖的步骤，一个归因于静电相互作用和另一个相关的凝聚机制。果胶的化学特性在很大程度上取决于纯化过程。在某些提取条件下，乙醇对果胶的回收不是特异性的，因为它导致其他化合物与该多糖一起沉淀。然而，与酪蛋白酸盐相比，它允许提取的果胶的总沉淀，但酪蛋白酸盐具有对带电聚合物更特异的优点。(C)2012爱思唯尔有限公司保留所有权利。
The binding of sodium caseinate to pectin using Isothermal Titration Calorimetry (ITC) under different pH values (2, 3, 3.5), and comparison of two purification processes (sodium caseinate or ethanol), based on the physicochemical characteristics of purified pectin was evaluated. The results indicated that ITC titration confirmed the existence of interactions between caseinates and pectin at pH 3 and 3.5. The interaction depicts two interdependent steps, one attributed to an electrostatic interaction and another related to a co-acervation mechanism. The chemical characteristics of pectins are strongly dependent on the purification process. Under some extraction conditions, ethanol is not specific to the recovery of pectin since it causes the precipitation of other compounds together with this polysaccharide. However, compared to the caseinate, it allows total precipitation of pectins extracted, but caseinates have the advantage of being more specific for the charged polymers. (C) 2012 Elsevier Ltd. All rights reserved.